Turkish Lamb Hand Pilaf

Turkish Lamb Hand Pilaf

by Large frying spoon

4.6 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

The land on which the Turks depend for survival extends from the Balkan Peninsula in the west to the Caucasus in the east, the Black Sea in the north, and the Mediterranean Sea in the south. It stretches for thousands of miles. It is the country with the largest land area in Europe except Russia. It covers an area of 814,578 square kilometers. The climate here varies from the coastal plains to the mountain pastures, from the cedar forests to the open grasslands. It is one of the countries with the richest plant species in the world, growing more than 10,000 kinds of plants, of which more than 3,000 belong to Turkey Unique.

In fact, there are more species in the Istanbul area alone than in the entire United Kingdom. Turkey is surrounded by four seas, and the 5,000-mile coastline has the best-preserved beaches on the Aegean and Mediterranean coasts. Turkey has gradually become a paradise for adventure travelers. The most spectacular snow mountain is Agri Dagi at 17,725 feet (5,137 meters) above sea level. Turkey is a country with criss-cross rivers, where the Tigris and Euphrates originate.

Turkey is a multi-ethnic country with diverse beliefs and religions. Except for the Kurdish people who have historical reasons, all other ethnic groups get along well. It has rich products, developed tourism, and ancient folk customs, which have created its unique food culture in the country.

Today, I will introduce a simpler Turkish delicacy "Mutton Pilaf". It uses cooked mutton with rice braised in mutton soup. It tastes very good! "

Turkish Lamb Hand Pilaf

1. main ingreadient.

Turkish Lamb Hand Pilaf recipe

2. Wash the lamb legs first.

Turkish Lamb Hand Pilaf recipe

3. Pot under cold water.

Turkish Lamb Hand Pilaf recipe

4. Cook for 15 minutes and remove.

Turkish Lamb Hand Pilaf recipe

5. Do not cook the soup for the leg of lamb. Set up a pot and refill it with water and bring it to a boil.

Turkish Lamb Hand Pilaf recipe

6. Put bay leaves, pepper seeds, small peppers, star anise, ginger, chives, dried herbs, cinnamon, etc. into the pot and bring to a boil. Figure 6-9.

Turkish Lamb Hand Pilaf recipe

7. .....

Turkish Lamb Hand Pilaf recipe

8. ..........

Turkish Lamb Hand Pilaf recipe

9. ......

Turkish Lamb Hand Pilaf recipe

10. When the water is about to boil, add the leg of lamb and red wine, bring to a boil over high heat, and then simmer for 2 hours on low heat. Figure 10-13.

Turkish Lamb Hand Pilaf recipe

11. .....

Turkish Lamb Hand Pilaf recipe

12. ......

Turkish Lamb Hand Pilaf recipe

13. ......

Turkish Lamb Hand Pilaf recipe

14. Dice the carrots at this time.

Turkish Lamb Hand Pilaf recipe

15. Finely chop onion and garlic.

Turkish Lamb Hand Pilaf recipe

16. Wash the soaked dried green beans, prepare a few small ingredients and set aside.

Turkish Lamb Hand Pilaf recipe

17. After simmering the lamb leg for two hours, sprinkle with a little salt to taste.

Turkish Lamb Hand Pilaf recipe

18. Cook the seasoned lamb shank for another 15 minutes and remove the spices inside.

Turkish Lamb Hand Pilaf recipe

19. Soak the cooked lamb leg in the soup, then turn off the heat.

Turkish Lamb Hand Pilaf recipe

20. Heat up a frying spoon, add a little olive oil, add chopped green onion and garlic and stir fragrant.

Turkish Lamb Hand Pilaf recipe

21. .....

Turkish Lamb Hand Pilaf recipe

22. Pour in the rice and stir fry for a few minutes until it is translucent.

Turkish Lamb Hand Pilaf recipe

23. Finally, add green peas and carrots and stir fry.

Turkish Lamb Hand Pilaf recipe

24. Stir-fry the above ingredients evenly.

Turkish Lamb Hand Pilaf recipe

25. Scoop in five times the lamb soup.

Turkish Lamb Hand Pilaf recipe

26. ......

Turkish Lamb Hand Pilaf recipe

27. Bring to a boil over high heat. Put a few saffron.

Turkish Lamb Hand Pilaf recipe

28. Cut some chopped parsley and set aside.

Turkish Lamb Hand Pilaf recipe

29. After the rice is simmered, open the lid to let off the steam.

Turkish Lamb Hand Pilaf recipe

30. Season the braised rice with a little salt and pepper to taste.

Turkish Lamb Hand Pilaf recipe

31. ......

Turkish Lamb Hand Pilaf recipe

32. Adjust the flavor of the rice and stir-fry to make the water evaporate completely, and then put it on the plate.

Turkish Lamb Hand Pilaf recipe

33. .....

Turkish Lamb Hand Pilaf recipe

34. Take the cooked leg of lamb out of the hot soup, wrap it in foil on the deboned part, place it on the rice, and sprinkle with chopped parsley.

Turkish Lamb Hand Pilaf recipe

35. Add a parsley leaf to the side and serve.

Turkish Lamb Hand Pilaf recipe

Tips:

1. This is a small hand-picked rice practice. Lamb leg or lamb chop can be used, but it must be made with tender and very fresh lamb.



2. When cooking mutton, it is not advisable to use too strong spices. It is necessary to highlight the original flavor of the mutton. It is better to braise the mutton until it is crispy and not separated from the bone. Therefore, it must be simmered slowly over a low heat.



3. When eating, it can be served with lettuce leaves to wrap rice.



4. In the mutton soup, you can add carrot, potato, and onion cubes to cook, and serve with pilaf. The preparation method is as follows: saute the onion with a little butter, add the lamb soup, add carrots and potatoes and cook.

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