Binnur's Turkish Cookbook

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Monday, February 20, 2006

Sultan's Pilaf

(Sultan Pilavi)

Sultan Pilaf
1 medium eggplant, peeled, cut in bite sizes
1 large tomato, peeled, discard the seeds, cut in cubes
1/4 cup blanched almonds, slivered

Plain pilaf:
1 cup rice
2 cups hot water
2 tbsp butter
Salt
Pepper

Mini meatballs:
150 gr ground beef
1 egg
1 tbsp breadcrumbs
Salt
Pepper

For Frying:
1 tbsp flour
1/2 cup sunflower oil

Garnish:
Some dry oregano

First cook the pilaf, cover and put aside.

Soak the eggplants in water with salt for 10 minutes to prevent bitterness and darkening of their colour. Squeeze the eggplants with your hands and dry them with a paper towel. Dip them in flour and fry in the sunflower oil until they are evenly colored, but not burned. Leave them on a paper towel to soak the extra oil. Put aside.

Put the almonds in a pot and toast them for a few minutes. Add the diced tomatoes and cook for about 5 minutes on medium-low heat. Put aside.

Knead the meatball ingredients: ground beef, egg, breadcrumbs, salt and pepper. Make them into balls the size of hazelnuts. Roll them in flour and fry them in the sunflower oil. Take them out with a perforated spoon and place on a paper towel. Sprinkle some oregano on top and put aside.

Add the tomato sauce with almonds and fried eggplants into the pilaf. Toss and place on a serving dish with a space in the center. Place the fried meatballs in there and serve while still warm with Compote or Ayran by the side.

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6 Comments:

At 7:56 AM, Blogger Su said...

Dearest Binnur, I'm in Sydney and I'm still following your recipes here! It's a bit hard to find the ingredients here though; as a friend of made it clear today. I just have to try the Keskul though. Much love!

 
At 9:10 PM, Blogger Binnur said...

Hi Su:)
I am glad to hear from you again.
I hope you and your husband will be happy in Australia. I will keep reading your website with pleasure:)
With love,

Binnur

 
At 12:24 PM, Anonymous Yegana said...

Hi Binnur,
I like your cooking site. I'm from Azerbaijan but currently live in France. I find similar dishes in Azerbaijan and Turkish cuisine. But Azerbaijan cuisine uses clarified butter for cooking. Today I tried your Sultan pilaf. It was very nice.

 
At 10:54 PM, Blogger Binnur said...

Hi Yenaba,
Even better isn't it! I am sure the taste would be better with clarified butter. Sultan's Pilaf is one of my daughter's favourite dishes. I am glad you liked it too:)
Take care,

 
At 9:12 PM, OpenID culinspiration said...

This was delicious! Thanks for sharing. We added a little bit more spice to the meatballs, and used brown rice instead of white, but otherwise, pretty much followed the recipe. It was really different and good.

 
At 11:59 AM, Blogger Barbydol Crymeseen said...

Hi Binnur thanks for your wonderful site , in relation to the poster from Australia Su, it honestly isnt hard at all to get Turk goods from either Sydney or Melbourne

her or she can try Istanbul Market
35-37 Harrow Road, Auburn

in that Suburb of sydeny Auburn , there are at least 10 Turkish grocery stores and a yellow pages of Turkish stores for Melbourne and Australia is readily available

recetelrin m√ľkemmel

:)

Tunc

 

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