Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, February 06, 2015

Pilaf with Lamb and Mushrooms

(Mengen Pilavı - Bolu - Black Sea Region)

Pilaf with Lamb and Mushrooms
250g (1/2 lb) diced lamb
1 cup + 1 cup warm water
3⁄4 cup rice, rinsed
1 small onion, finely chopped
1 tbsp butter
1 medium tomato, peeled, diced
1⁄2 cup sliced mushrooms
1⁄2 tsp sugar

1 tbsp butter
1 tsp oregano
1⁄4 cup crushed walnuts
2-3 tbsp dill, finely chopped

Cook the lamb cubes in their own juice in a medium-sized pot. Then add 1 cup of hot water and the onion. Cook at medium-low heat until the lamb pieces are tender. Add the tomato and mushrooms, stir.

Cook until the diced tomatoes are softened. Then add the remaining ingredients, stir. Cover, turn the heat to low and cook until the rice absorbs all the water.

Heat up the butter in a small pan. When it starts to spit, pour it over the pilaf. Sprinkle the walnuts, dill and oregano on top. Toss with a wooden or regular fork and serve.

Makes 2 servings.



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