Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, turkey pilaf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
WELCOME TO HENRYS HOWTOS I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics. Explore best places to eat pilaf in Turkey and worldwide. Pilaf is one of the main side dishes of the Turkish table.
Turkey Pilaf is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Turkey Pilaf is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have turkey pilaf using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Turkey Pilaf:
- Make ready 500 g cooked turkey, diced
- Prepare 3 onions, chopped
- Make ready 3 cloves garlic, chopped
- Prepare 1 leek, sliced (optional)
- Get 250 g button mushrooms, sliced
- Take 2 peppers, green, red or mixed,deseeded and sliced
- Make ready 2 sticks, celery, sliced
- Prepare 250 g unsmoked bacon, diced
- Prepare 400 g long-grain rice
- Get Large knob butter
- Prepare 1 litre turkey or chicken stock
- Prepare 375 ml dry white wine
- Take Ground black pepper
- Make ready Salt
- Prepare 1-2 tomatoes, cut into wedges
- Take Small bunch coriander, chopped leaves only
- Get 1 tsp sumac
Fethiye, Turkish Food, Slow Travel Turkey. Domatesli Bulgur Pilavı - Easy Bulgur Pilaf Recipe With Tomatoes. There are lots of little additions you can make to you bulgur pilaf recipe. What would a meal in Turkey be without pilav?
Instructions to make Turkey Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C.
- Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes.
- Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes.
- Add the celery (and optional leek if wished), stir and fry for one further minute.
- Add the bacon, stir and continue gently frying for another 3 minutes.
- Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly.
- Pour in the wine and stock and bring it all to the boil, occasionally stirring gently.
- Cover and transfer to the pre-heated oven and cook until the liquids are absorbed and the rice is sufficiently (but not over-!) cooked. This should take 35-40 minutes.
- It’s worth checking after about 25 minutes to ensure that the dish doesn’t “run dry” before the rice is cooked. This very rarely happens but a splash or two of water can be added if necessary. The aim is to have a moist but definitely not “wet” end-product: I.e., nice, tender and fluffy cooked rice.
- Either serve directly from the casserole or turn on to a warmed serving dish. Whichever you choose, garnish with tomato wedges, then sprinkle on the chopped coriander leaves and serve on hot plates.
If any dish can be said to form the basis, the very foundation of Turkish cuisine, then pilav is it. Now this pilaf is my third turkey leftovers post. Pilaf is one of my favourite ways to use up leftover ingredients. It's one of those perfect 'chuck everything in' recipes and it uses some of my favourite. Bulgur pilaf, called "bulgur pilavi" in Turkish, is one of the many great nutritious and healthy pilaf varieties that have long been common Turkish favorites.
So that is going to wrap it up for this special food turkey pilaf recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
