The land on which the Turks rely for survival stretches thousands of miles from the Balkans in the west, the Caucasus in the east, the Black Sea in the north, and the Mediterranean Sea in the south. It is the largest country in Europe except Russia. It covers an area of 814,578 square kilometers. The climate here is mild and varied, from coastal plains to mountainous pastures, from cedar forests to open grasslands. It is one of the countries with the richest plant species in the world, with more than 10,000 species of plants growing, of which more than 3,000 are unique to Turkey.
In fact, the Istanbul region alone has more species than the entire UK. Turkey is surrounded by all directions, and its 5,000-mile coastline has some of the best preserved sandy beaches along the Aegean and Mediterranean coasts. Turkey has gradually become a haven for adventure travelers, with the most spectacular snowy mountains being the AgriDagi Mountains at an altitude of 17,725 feet (5,137 meters). Turkey is a country criss-crossing rivers, where the Tigris and Euphrates rivers originate.
Turkey is a multi-ethnic country with diverse beliefs and religions. Except for the Kurds for their historical reasons, other ethnic groups get along harmoniously. Its rich products, developed tourism, and simple ethnic customs have created the country's unique food culture.
Today, we introduce a simpler Turkish dish,"mutton pilaf". It uses cooked mutton and rice stewed in mutton soup. It tastes very good!
Turkish mutton pilaf
By BrettWunsch
Recipe Recommendations
- rice 175 grams
- diced carrot 50 grams
- onion 30 grams
- saffron appropriate amount
- green beans 30 grams
- parsley 30 grams
- chives 30 grams
- laojiang 25 grams
- olive oil 20 grams
- salt 15 grams
- black pepper a little
- geranyl 2 tablets
- dried chili of 4
- cinnamon powder 1 grams
- peppercorns 2 grams
- octagonal 3 grams
- red wine 25ml
- salty and fresh
- braised
- several hours
- senior
Steps for Turkish mutton pilaf
1
Main raw materials.
2
Wash the lamb legs first.
3
Pour cold water into the pan.
4
Cook for 15 minutes and remove.
5
Don't use the soup for boiling the leg of mutton. Use a separate pot and add fresh water to boil.
6
Put fragrant leaves, pepper seeds, chilli peppers, star anise, ginger, chives, dried herbs, cinnamon powder, etc. into the pan and bring to a boil. Figure 6-9.
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8
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10
When the water is about to boil, add leg of lamb and red wine, bring to a boil over high heat, and then change to low heat and simmer for 2 hours. Figure 10-13.
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14
At this time, cut the carrot into small pieces.
15
Chop onions and garlic.
16
Wash the soaked dried green beans and prepare several ingredients for later use.
17
After simmering the lamb legs for two hours, sprinkle with a little salt to taste.
18
Cook the seasoned leg of lamb for another 15 minutes, removing the spices inside.
19
Still soak the cooked leg of lamb in the soup, and turn off the heat.
20
Heat a frying spoon on high heat, add a little olive oil, add chopped green onions and garlic, and stir until fragrant.
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22
Pour in the rice and stir fry several times until bright.
23
Finally, add green beans and carrot cubes and stir-fry.
24
Stir the above ingredients well.
25
Spoon in five times the mutton soup.
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27
Bring to a boil over high heat. Put in a few saffron grains.
28
Cut some chopped parsley and set aside.
29
After the rice is simmered, open the lid of the pot and let off the steam.
30
Sprinkle with a little salt and pepper into the stewed rice to taste.
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32
Stir the rice well until the water is completely evaporated, and then serve in a plate.
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34
Remove the cooked leg of lamb from the hot soup, wrap the boned area with tinfoil, place it on the rice, and sprinkle with chopped parsley.
35
Add a parsley leaf to the side and serve.Turkish mutton pilaf Make Tips
1. This is a recipe for a small portion of lamb pilaf. You can use lamb legs or chops, but be sure to use very fresh and tender lamb.
2. When cooking the lamb, do not use spices that are too strong; aim to highlight the original flavor of the meat. The lamb should be braised until it is tender and soft but not falling off the bone, so it must be slow-stewed over low heat.
3. When eating, it can be accompanied by lettuce leaves to wrap the rice.
4. You can put carrot chunks, potato chunks, and onion chunks into the lamb broth and cook them to eat with the pilaf. The preparation method is: sauté the onions with a little butter until fragrant, add the lamb broth, then add the carrots and potatoes, and cook until tender.