Turkish Pilafs
Rice has spread from China to other cultures, and the Turkish culture.
Custom was to eat pilaf just before the dessert, to clean the palate accompanied by hosaf compote of dried fruits, by the Ottomans, as it turned out, as an accompaniment to meat or vegetable dishes served today or legumes are eaten.
Pilaf have eaten an essential ingredient in the kitchens of the palace and the people as possible had both lunch and dinner. Rice Pilaf With Chicken and Chickpeas is so widespread that it is sold by street vendors. School graduates to attend commemorations pilaf, which is called “pilaf days” are. The Turkish cuisine has the same meaning as pilaf give Western cuisine the potatoes.
The most important ingredient in pilaf are either rice, bulgur (boiled and cracked wheat) or noodles. There are varieties Pilaf adding cooked onions, tomatoes, vegetables, nuts, herbs, meat or poultry or combinations of these, however, cooked in the rule level, namely, butter, water and salt.
Rice Pilaf is the most common variety. Cooking this pilaf appropriate (a good pilaf is white, unsticky, scenty and odorful) is a measure of the ability in the kitchen for the housewives. After pilaf is cooked, it’s covered with a cotton cloth to absorb excess moisture. Pilaf should preferably be reserved for long-grain rice and shorter types, in soups, fillings and cakes. Rural areas and southeast Anatolia Bulgur preferred, as it is easier to get and cheaper. Bulgur pilaf is cooked with onions and tomatoes and eaten with yogurt.
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