Dövme Pilaf
Sample Dishes from Turkish Cuisine
Dövme Pilaf (Dövme
Pilavı)
| Ingredients | Measure | Amount |
| Dövme | 2 cup | 360 gr |
| Chickpeas | 1/3 cup | 60 gr |
| Water | 4 1/2 cup | 900 gr |
| Boneless lamb shoulder or leg | - - | 500 gr |
| Salt | 2 1/6 teaspoon | 15 gr |
| Margarine | 6 tablespoon | 60 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
Preparation
Soak dövme and
chickpeas overnight separately with 3 3/4 cups of water respectively. Cut
meat into 4 cm (2 inch) chunks. Combine meat and chickpeas with soaking liquid.
Add soaking liguid of dövme. Cover and simmer for 90 minutes or until meat and
chickpeas are tender. Complete volume of cooking liquid to 3 3/4 cups. Bring
to boil. Add dövme and salt; mix well. Cover and simmer for 50-60 minutes; drain.
Pour melted butter over. Remove from heat. Let stand covered for 20 minutes
before serving. Sprinkle with black pepper. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 542 cal |
| Protein | 22,8 g |
| Fat | 29,2 g |
| Carbohydrates | 49 g |
| Calcium | 29 mg |
| Iron | 3,18 mg |
| Phosphorus | 314 mg |
| Zinc | 4 mg |
| Sodium | 845 mg |
| Vitamin A | 205 iu |
| Thiamine | 0,35 mg |
| Riboflavin | 0,21 mg |
| Niacin | 5,45 mg |
| Vitamin C | 0 mg |
| Cholesterol | 59 mg |
Regional Characteristics:
Recipe is taken
from Gaziantep province. It is aslo called "Herive" and served with any vegetable
dish or salad.