PREPARATION:Dried apricots finely finely cut. Currants, raisins, apricots and soak in hot water for 1 night (in a different bottle).
In skillet, melt 1 tablespoon butter, add onion (grated), and meat and simmer over low heat until the liquid evaporation, and then add the curry, black pepper, pimento, salt and 1 cup of hot water, and continue to put out 10 minutes before evaporation of liquid. Remove from heat.
In a frying pan with non-stick coating overcook pine nuts until golden brown, and add to meat. In a saucepan melt the remaining butter and olive oil, add the rice (washed) and fry 3 - 4 minutes, pour hot water (so that the water was above the level of rice for 1 finger) and cook on high heat for 10 minutes, then add the currants, raisins and apricots (water filter) and cook for 10 minutes on low heat, remove from heat and add dill (finely chopped). Meat can add to pilaf, and stir or separately and serve with pilaf (optional).
Note:
In the form for the cake to put meat on top put pilaf, smooth and lightly stamp the, then turn onto a plate for a service and lodge at the hot table.
In skillet, melt 1 tablespoon butter, add onion (grated), and meat and simmer over low heat until the liquid evaporation, and then add the curry, black pepper, pimento, salt and 1 cup of hot water, and continue to put out 10 minutes before evaporation of liquid. Remove from heat.
In a frying pan with non-stick coating overcook pine nuts until golden brown, and add to meat. In a saucepan melt the remaining butter and olive oil, add the rice (washed) and fry 3 - 4 minutes, pour hot water (so that the water was above the level of rice for 1 finger) and cook on high heat for 10 minutes, then add the currants, raisins and apricots (water filter) and cook for 10 minutes on low heat, remove from heat and add dill (finely chopped). Meat can add to pilaf, and stir or separately and serve with pilaf (optional).
Note:
In the form for the cake to put meat on top put pilaf, smooth and lightly stamp the, then turn onto a plate for a service and lodge at the hot table.
Turkish Cuisine
INGREDIENTS:
8 - 10 servings
| Rice | 2.5 cups | Butter | 3 tablespoons |
| Apricots (dried apricot) | 10 pieces | Olive oil | 1/4 cup |
| Black currant (dried) | 1 / 2 cup | Pine Nuts | 1 / 2 cup |
| Raisins | 1 / 2 cup | Dill | 1/2 bunch |
| Lamb | 400 grams | Salt | enough |
| Onion (medium) | 1 piece | Black pepper (ground) | enough |
| Curry (seasoning) | 2 teaspoons | Hot water | enough |
| Pimento (ground) | 1 teaspoon |
