TENDER LAMB AND AROMATIC RICE WRAPPED IN AUBERGINES(kuzulu pilav, patlican sarmasi)

This is a wonderful dish from Central Turkey. It takes some time to prepare but your quests will be impressed at a dinner party. Traditionally the sliced aubergines fried in oil but I grilled them today which worked very well and it was lighter than the original recipe.

YOU NEED

• 2 aubergines, sliced thinly
• olive oil for brushing
• sprinkle or salt
• 250-300 g lean, tender lamb pieces
• 2- 3 tbsp oil or butter
• 1 large onion, chopped finely
• 2 clove of garlic, chopped
• 1 tbsp fresh thyme or pinch of dried thyme
• 1 tbsp tomato puree
• hot water
• Half a cup of washed rice
• 1 tsp mixed spice
• 1 tbsp chopped fresh parsley
• 1 cup of hot water

METHOD

1) Brush the aubergine slices with olive oil on both sides, sprinkle with salt and grill under preheated grill, on the top shelf for 20 minutes turning once. Grease a non stick dip pan, 15 cm wide and 6 cm deep. Arrange slice of aubergines all round the pan and at the bottom of the pan as shown above. Set aside.

2) Chop the lamb in to small cubes, Saute the onion in oil first then add the meat and cook until brown. Add the garlic, thyme and tomato pure. Add enough hot water to cover the meat and bring it to boil. Place the lid and let the meat simmer for about 30- 35 minutes. Add little more hot water if the meat is drying out.

3) Add rice, parsley, mixed spice salt and ground black pepper to the meat. Add one cup of water to cover the rice and meat mixture. Bring it to boil then simmer for about 7 minutes until. The rice still should be mushy and half cooked. Turn the heat off.

4)Transfer meat and rice mixture in the pan with prepared with aubergine slices. Then over lap the slices and cover the the meat and rice mixture completely, wrapping the filling. Pour half a cup of hot water gently and bring the pan to boil.

5) Then turn to heat to very low and steam the dish for 15 minutes with lid on. Let it rest for 10-20 minutes before turning it over to a serving plate. Decorate with parsley leaves.

AROMATIC SULTAN'S RICE ( SULTAN RESAT PILAVI )

This is a great rice dish, again from the ottoman period. The Sultan liked this dish so much that it was  named after him ( Sultan Resat Pilavi )

YOU NEED

• 1 aubergine, cut into small cubes
• 1 red onion, chopped finely
• 2-3 tbsp olive oil
• 2 cloves of garlic, peeled and left whole
• 2 tbsp pine nuts
• 1 tsp mix spice  powder
• 1  level tsp ground black pepper
• 1 tbsp currants
• 1 cup rice, washed and drained
• 1 cup cooked chick peas
• 10 very small button mushrooms
• half a red pepper, diced
• juice of half a lemon
• good bunch of fresh dill, chopped
• 2 cups hot water
• salt to taste.

METHOD

Chop the aubergine into cubes and place into a bowl.  Cover with salted cold water, keep them submerged and leave to soak for  15 minutes.

Meanwhile heat the oil in a large heavy pan add the onions to soften. Then add the pine nuts and cook until golden. Add garlic, cinnamon, black pepper. Stir in the currants, rice, chick peas, mushrooms, diced red pepper, dill and lemon juice.  Drain the aubergines and squeeze them dry and add to the pan. Mix everything until the rice coated well with herbs and spices. Pour the hot water  into the pan and bring rice to boil. Boil for 5 minutes then turn the heat to low and place the pan lid on. Cook rice for about 10 minutes or until all the water has been absorbed.. Turn the heat off. Cover the rice with 2-3 sheets of kitchen paper and press the lid tightly to cover it. Let the rice rest for 10 minutes before serving. Serve it with extra chopped dill.

NOT: You can pan fry the aubergines in olive oil before adding into the rice ,if you wish.

KAPUSKA ( RICE WITH TOMATOES AND CABBAGE )

This vegetarian dish of rice, tomatoes, cabbage, onion and peppers  is good on its own or as a side dish to accompany any meal.

YOU NEED

• 1 onion, chopped finely
• 2 -3 tbsp of olive oil
• 1 cup rice, washed
• 2 cups  finely chopped cabbage,
• 2-4 medium tomatoes, diced
• 1 cup finely diced  peppers, 
• 3 cups  vegetable stock or hot water
• 1 tbsp tomato puree
• salt and black pepper
• fresh dill and parsley, chopped finely
• Fresh lemon juice

METHOD

First  heat the oil in the pan, add the onion and cook over a medium heat for 5 minutes. Add washed rice, tomatoes, peppers and stir. Add the tomato paste and stock and boil for 2 minutes. Stir in salt and pepper and fresh herbs, turn the heat down to low and let it cook for 10-15 minutes until the rice is cooked. Add more water if necessary as it is nicer with the juice of the dish.

Garnish with fresh parsley and lemon juice just before serving.

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.

YOU NEED

• 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

METHOD

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.

BULGUR PILAV WITH AUBERGINES ( patlicanli bulgur pilavi )

INGREDIENTS

• 200 g bulgur wheat, coarse
• 2- 3 tbsp olive oil
• 1 red onion, chopped
• 1 aubergine, diced
• 1 small pepper, chopped
• 4 medium tomatoes,diced
• 2 garlic cloves, crushed
• 1 tsp cinnamon
• 1 tsp coarse ground black pepper
• 2 tbsp tomato puree
• 500 ml stock or hot water
• Handful of chopped parsley and dill
• Salt

METHOD

First wash the bulgur, drain and set aside. Fry the onion in olive oil until it is brown. Now add the aubergine, pepper, tomatoes, garlic. Cook for 5 minutes stirring. Add bulgur, cinnamon, black pepper, tomato puree. Stir and pour hot water. Add herbs, salt and bring it to boil. Replace the lid and simmer on low heat for 20-25 minutes until the rice is cooked. it is very tasty either hot or cold. Serve with meat, vegetables and with salads when cold. Serves 4-6

NOTE

This pilav dish is creamy in texture like in risotto.

PILAV RICE WITH CHICK PEAS ( Nohutlu pilav )

This is my favourite rice which is fragrant and lovely to serve with curries OR serve it cold with the salad and coleslaw. It keeps well in the refrigerator for a quick snack when feeling peckish. Serves 4-6

INGREDIENTS

• 1 onion, chopped finely
• 2 tbsp olive oil OR
• 1 tbsp olive oil for low fat rice
• 1 tsp garam masala
• 1 tsp grated ginger
• 1 tsp chopped chilli pepper(optional)
• 1 tsp sea salt
• 1 tsp ground black pepper if no chilli added
• 250 g basmati rice, washed and drained
• 200 g cooked chick peas
• 600 ml hot water.

TO COOK

Fry the onion in oil until golden brown. Add garam masala, ginger, chilli, mix for a minute or so until the heat draws out the fragrance. Next add the washed rice mix it well to coat with oil and spices. Pour in the boiling water, add chick peas, salt and pepper. Stir once and let it boil for 2 minutes on high heat. Then turn the heat down to half, put the lid on tight and simmer gently for 10 minutes. Add chopped fresh parsley or coriander just before serving.

COOKS TIPS

• If you want the rice more spicy, use more garam masala
• Cooking with a non-stick pan is best
• I buy the dried chick peas in large packs, steep and cook them in advance. Then freeze them for later use.