Pilaf (Savoury Rice)

Ingredients

• some rice
• hot melted butter
• some tomatoes

Method

1. 1

   Boil rice dry, stir in butter, fry halved tomatoes with seasoning, and mix with rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 31. The excerpt below is the record exactly as published.

Pilaf (Savoury Rice) Kayfe (Coffee) 53 BANQUETS OF THE NATIONS Chorea. (Broth.) Take all the trimmings of lamb, mutton., fowl, all the necks, feet, gizzards, bones of fowl, pigeons, and a good shank of mutton. Chop all into small pieces, cover with cold water, and let it boil. Skim, add carrots, cabbage, onions, and two vegetable marrows, all cut in pieces, a bunch of fine herbs, some peppercorns, and salt. Boil all together very slowly for four hours. Strain, and when quite cold, and the fat firm, take the latter off. Heat the cleared stock and put in some small (about the diameter of a shilling) highly-spiced meat balls (any kind of meat), some very fine rice previously boiled, and when the balls are cooked put in lemon juice and some pieces of hard boiled eggs, and serve. Rosxo. (Roast Chickens/ Clean fat, tender chickens, and stuff them with a farce of boiled rice, chopped nuts, raisins, salt, pepper, and a pinch of cinnamon. Roast in the oven till finished. Serve portions of chicken and stuffing, and eat with bread and pickles. Bai.uk. (Fried Fish.) Make a batter of flour, oil, pepper, and salt ; dry some fillets of fish, dip them in the batter, and fry in oil. Serve with salad made of lettuce dressed with oil, vinegar, pepper and salt, and eat with bread. 54 ASIA MINOR Shiftah Composto (Stewed Peaches). Skin some peaches, cut them in halves, and stew in a strong syrup of sugar till the fruit is quite clear. Serve cold. Kuftes (Minced Balls). Take one pound three ounces of minced mutton, and let the eighth part of it remain uncooked. Have some pieces of onion fried in butter, and when they become of a brown colour fry the meat in it ; add some water and boil till tender. When this is done, take it out and put in some salt, one teaspoonful of cardamoms, one teaspoon- ful of cumin, a pinch of caraway and a good pinch of pepper, all ground together. Then grind the eighth part of the meat which was kept uncooked, and mix it with the fried meat, the ground condiments, and a considerable quantity of minced parsley, and make all this into small balls. Put them in a pan along with a little Water and two ounces of butter, and stew very slowly. Garnish the dish with sliced hard-boiled eggs and lemons. Serve with bread and pickles. Umurta Dolma (Stuffed Eggs). Boil some eggs hard (seven minutes). Cut the ends off and carefully remove the yolks. Make a mixture of boiled rice, finely-ground meat (the latter previously fried in butter), the yolk of the eggs, pepper and salt. Fill the eggs with this, put the tops on, and fix with eggs and flour, and cook in butter. Serve with bread and pickles. 55 BANQUETS OF THE NATIONS Etli Beobrek. (Lamb Croquettes.) Mince some fat lamb, and cook it in a little water very slowly ; add water from time to time as needed. Flavour with salt, pepper, cinnamon, and a minced onion. Make a very good rich pie-crust and roll into large squares till as thin as paper. Place three layers one on the top of the other. On the third spread a layer of the meat, and moisten with melted butter and a little of the liquor the meat was cooked in. Then three layers of crust again and another of meat, moistening as before. Continue this until there are six layers of meat and eighteen of crust. The top is deeply scored in diamonds with a sharp knife and melted butter poured over. You then cut it into small squares and bake in a moderate oven. Serve with pickles and salad. Khiver. (Stuffed Cucumbers.) Take some cucumbers of about the same length. Peel, cut off one end, and take out the seeds. Lay them on a drainer and sprinkle with salt, and let them drain. Make some good forcemeat and season with ground turmeric, cinnamon, nutmeg, ginger, onion, pepper and salt, and stuff the cucumbers with it. Put them in a saucepan and cover with sour cream. Boil slowly till tender. Dish, strain the liquor, and pour it over the vegetables, and serve with bread. 56 ASIA MINOR Badem Beobrek (Almond Pastry). Make a rich puff paste, roll out into thin sheets as thin as paper about eighteen inches square. Place three layers on the top of each other, then a layer of cleaned and roughly chopped almonds and powdered sugar. Repeat this till you have twenty-seven layers of puff paste and nine layers of almonds, the top being of puff paste, which cross with a sharp knife and brush over with melted butter. Cut this into small cakes, square or diamond shape, and cook in a moderate oven. Pilaf (Savoury Rice). Boil some rice quite dry and stir in a good quantity of hot melted butter. Peel and cut some tomatoes

Cook this with the app: pantry check, scaling, and the assistant.