275 izlenim

Favori ekle

Yorum yap

Share |

News Link

Hello! Merhaba!

Regarding the “köfte”, Mr. Tuğrul Şavkay continues, “A curious discrepancy between these old and modern recipes is that some of the former omit breadcrumbs, whereas today it would be hard to find a köfte recipe without this ingredient as a binder. One exception is the köfte known as kadınbudu (lady’s thighs) in which boiled rice replaces breadcrumbs. In most of Turabi Efendi and Mehmet Kamil Bey’s köfte recipes readers are merely instructed to knead their minced meat well, which presumably dispenses with the need for a binding ingredient. Another common ingredient of köfte is egg, the yolk in particular appearing in many recipes as both a binder and contributor to flavour. Modern köfte recipes without egg are a rarity. The choice of spices is disputed by no one, and köfte invariably contains a combination of black and red peppers and cumin. Similarly, the inclusion of onion juice to give flavour is widespread, and emphasised even in the earliest recipes.” (To be continued)

RECIPE/ BADEMLİ VEYA ANTEPFISTIKLI PİLAV / PILAF WITH ALMONDS OR PISTACHIO NUTS (Serves 10)

4 cups large round grained rice
200 gr. unsalted blanched almonds
or pistachio nuts
4 tablespoons corn oil
1 teaspoon salt
3 teaspoons sugar
5 cups chicken stock (1 whole chicken)
150 gr. butter

Clean and wash the chicken, then boil in salted water. If you like, add a whole carrot, whole onion, celeriac stalks, parsley stalks and bay leaves to the water to enhance the flavour. When the chicken is tender, strain the stock and use for making the pilaf.

Pick over the rice, place in a bowl with 1 tablespoon of salt and cover with hot water. Stand for 30 minutes. Drain and rinse thoroughly until the water runs clear. Drain. Place the corn oil into the rice saucepan and fry the nuts over a gentle heat until lightly colored. Remove with a strainer spoon. Add the butter to the oil and when melted add the rice. Stir over a medium heat until the grains stop sticking to the wooden spoon. Take care not to break the rice grains. Stir in the fried nuts, add the salt, sugar and boiling chicken stock. Stir once more, cover and turn the heat down low. Cook for about 15 minutes until steam holes form on the surface of the rice. Remove from the heat and set aside for 10 minutes. Stir carefully from the edges into the centre, cover and set aside for another 5 minutes. Garnish with tomato and parsley if desired.

Source: Timeless Tastes of Vehbi Koç Vakfı

Afiyet olsun! I wish you a Merry Christmas and a Happy New Year!

Gülderen Tuğcu