PREPARATION:Turkey, finely cut, washed and overcook in a frying pan with non-stick coating, for several minutes until cooked in turkey meat add salt, black pepper and red (coarse ground, slides), pepper, stir, then remove from heat.
Soak almonds in hot water for 5 - 10 minutes, and cleaned from the skin. In a pan melt the butter, almonds overcook, and at the same oil overcook noodles (tel şehriye). Wash rice and soak for 1 hour in the hot, salty water, then strain. In a wide, shallow saucepan, melt the olive oil, add the rice and overcook a few minutes, then add hot water and salt, stir, cook on low heat (with lid closed) until cooked. Any form of cake and cake (if you prefer) to grease with olive oil, put in order of noodles, almonds and turkey meat, rice, and then carefully grind, turn into a dish for the service, and a warm lodge on the table.
Soak almonds in hot water for 5 - 10 minutes, and cleaned from the skin. In a pan melt the butter, almonds overcook, and at the same oil overcook noodles (tel şehriye). Wash rice and soak for 1 hour in the hot, salty water, then strain. In a wide, shallow saucepan, melt the olive oil, add the rice and overcook a few minutes, then add hot water and salt, stir, cook on low heat (with lid closed) until cooked. Any form of cake and cake (if you prefer) to grease with olive oil, put in order of noodles, almonds and turkey meat, rice, and then carefully grind, turn into a dish for the service, and a warm lodge on the table.
Turkish Cuisine
INGREDIENTS:
6 - 8 servings
| Turkey meat | 500 gram | Vermicelli (Tel şehriye) | 1/2 cup |
| Rice | 2.5 cups | Butter | 2 tablespoons |
| Hot water | 3.5 cups | Salt | taste |
| Olive oil | 1 cup | Black pepper (ground) | taste |
| Almond | 1 cup | Red pepper (coarse ground, slides) | taste |
