PREPARATION:In the hot salt water soak the rice for 1 hour, then rinse thoroughly in cold water. In a saucepan melt butter, add water, salt, sugar and bay leaf, bring to a boil, add rice and stir. Simmer until water evaporates.
To prepare meatballs:
In a bowl put all ingredients except flour and sunflower oil, mix thoroughly, then make the meatballs the size of cherries, and roll in flour. In a pan pour some sunflower oil and fry patties.
Ready pilaf put in a round bowl and invert onto a plate for the service, in the middle to put meatballs.
To prepare the sauce:
All the ingredients (except water) in a stew pan over low heat until cooked, then add water, bring to a boil and pour sauce over cutlets and serve to the table hot.
Turkish cuisine
INGREDIENTS:
4 servings
| For the pilaf: | Caraway | 1 / 4 tsp | |
| Rice | 2 cups | Red pepper (coarse ground, bitter) | 1 / 4 tsp |
| Broth | 2 cups | Yolk | 2 pieces |
| Butter | 2 tablespoons | Wheat flour | 1 tablespoons |
| Salt | 1/2 teaspoon | Vegetable oil | 2 tablespoons |
| Salt (for soaking rice) | 1/2 teaspoon | For the sauce: | |
| Bay Laurel | 1 piece | Tomatoes (grated) | 2 pieces |
| Lump sugar | 1 piece | Vegetable oil | 1 tablespoon |
| For the meatballs: | Garlic (grated) | 2 cloves | |
| Forcemeat | 4 tablespoons | Lump sugar | 1 piece |
| Onion | 1 piece | Cube sugar | 1 piece |
| Stale bread | 1 slice | Salt | enough |
| Black pepper (ground) | 1 / 2 tsp | Water | 1 / 2 cup |
