Monday, 15 September 2008

RICE COOKED IN FILO PASTRY ( yufkali pilav )

Hi all, this is a rice dish with a difference. Rice with herbs and spices cooked with mince and wrapped in filo pastry, making this dish a centre piece for any occasion.

  • 1 onion, chopped
  • 200 g minced meat
  • 1 tbsp oil
  • 1 pepper, chopped
  • 2 medium tomatoes, diced
  • pinch of cinnamon,
  • ground black pepper
  • parsley, dill, chopped.
  • 1 cup rice
  • 2 cup boiled water
  • salt
  • 1 large or 2 small filo pastry
  • oil for brushing the pastry
  • 1 egg yolk

Fry the mince in oil with the onion until cooked and browned, add the tomatoes, peppers, cinnamon, black pepper, dill and parsley. Cook for 5 more minutes. Add the washed rice, stir, then add hot water and bring to a boil. Turn the heat down and cook the rice with the lid on for 10-15 minutes until it is cooked. Set aside.
Grease a tray or Pyrex dish, lay the filo pastry, transfer the rice over the filo pastry and cover the rice with second filo pastry tucking in the edges. Brush the pastry with egg yolk and cook in the pre heated oven on 175C for 20- 30 minutes until it is golden brown.

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