Faiz was attending 5 days course at Konnevesi, which took him about 250km away from home.
We skyped every night, to make sure Mikael could talk to his daddy, and kissed him virtually before bedtime
I wanted to cook something warm today, to specially welcome my sweetheart home. Turkish rice, fried lamb with tomatoes and chocolate brownie were in my list
This Turkish Pilaf rice was cooked with nuts and chicken, and nicely wrapped in the crispy skin. We tried it for the first time in Istanbul and we started to like it very much. It tasted a bit like chicken rice.
Thanks very much Hayriye. The recipe worked very well for me
After long day of working, I guess ice fishing could bring much fun too
In addition, I also fried some lamb with tomatoes to serve with the Pilaf Rice.
And yes, there are quite much chillies as I always like it spicy
Finally, chocolate and cheese brownies was served as the dessert, and of course, with lots and lots and lots of love.
Welcome home my sweetheart!
Drape Pilaf (Perde Pilavi)
- 2 cups rice, washed and drained
- ~1 lb boneless chicken
- 1 cup almonds
- 1/3 cup pine nuts
- 2-3 Tbsp butter
- 1 Tbsp salt to taste
- 3 cups hot chicken broth
For the dough:
- ½ cup yogurt
- ½ cup oil
- 50 gr butter1 egg
- 1 tsp baking powder
- 1-2 cups flour
- A pinch of salt
- Mix the dough ingredients and knead until it gets soft. Cover it to make airproof and set aside.
- Boil the chicken and let it cool. Then, cut into small pieces. Keep the chicken broth to use later.
- Rinse the rice and drain. Take rice and 2 Tbsp of butter to a pot. Saute over medium heat for about 3-4 minutes. Stir in 3 cups of chicken broth that you kept before. Add salt and cook over low-medium heat until rice becomes lightly undercooked.
- Boil almonds for 2-3 minutes and peel the skins off. Grease the pot, Pyrex or cake pan with butter (whichever you’ll use to bake the drape pilaf). Leave it in the fridge for about 5-8 minutes, and then stick some of the almonds inside the container you’re using.
- Divide the dough into one small and one big piece. Flatten the big one with a roller as big as to cover the container. Lay it out inside the container. Meanwhile, sauté pine nuts and remaining almonds with ½-1 Tbsp of butter, until they get light brown. Stir them and chicken into the cooked rice. Add black pepper and mix them all. Transfer them over the container covered with the dough. Flatten the small piece of dough as well and cover the top of the pilaf with this (like a lid). Grease the top with butter and bake in the preheated 400 F (200 C) oven till it gets lightly brown.
- Let it rest for 5-10 minutes and turn the container upside down.
- Serve warm/hot. ENJOY!
Lamb with tomatoes and chillies
- 250 grams lamb, cut to small pieces
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 onion, chopped
- 2 red / green chillies, finely sliced
- 4-5 bird’s eye chillies (optional)
- 2 tomatoes, cut to small cubes
- 1 tsp paprika powder
- 1/4 cup olive oil/vegetable oil
- Prepare the meat and season well with salt and black pepper. Heat up the oil and fry the meat and chopped onion. Keep stirring occasionally until meat is tender and juice is drained off.
- When the oil starts to separate, add the paprika powder. Keep frying and stirring, about 4-5 minutes.
- Finally, add the tomatoes and chillies. Stir for another 1-2 minutes and remove from heat.
- Serve hot.