Pilaf With Lamb Meat
Sample Dishes from Turkish Cuisine
Pilaf With Lamb Meat (Kabune)
(Etli Pilav)
| Ingredients | Measure | Amount |
| Boneless lamb shoulder or leg | - - | 360 gr |
| Onion | 2 medium size | 150 gr |
| Margarine | 6 tablespoon | 60 gr |
| Tomatoe | 2 small size | 200 gr |
| Su (sicak) | 3 1/2 cup | 700 gr |
| Salt | 2 1/2 teaspoon | 15 gr |
| Black Pepper | 1 teaspoon | 2 gr |
| Rice | 2 cup | 360 gr |
Preparation
Cut meat into
2-2 1/2 cm (1 inch) cubes. Combine with finely chopped onions. Saute in margarine
for a few minutes. Cover and braise for 40 minutes in a covered saucepan. Add
minced tomatoes, hot water, salt and black pepper; stir well. Cover and simmer
until meat is tender. Stir in rice; mix well. Cover and simmer for 15-20 minutes
or until rice is tender; drain. Remove from heat. Let stand covered for 20 minutes
before serving. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 455 cal |
| Protein | 14,3 g |
| Fat | 21,3 g |
| Carbohydrates | 49,9 g |
| Calcium | 25 mg |
| Iron | 1,42 mg |
| Phosphorus | 156 mg |
| Zinc | 3 mg |
| Sodium | 633 mg |
| Vitamin A | 500 iu |
| Thiamine | 0,14 mg |
| Riboflavin | 0,13 mg |
| Niacin | 4,08 mg |
| Vitamin C | 4 mg |
| Cholesterol | 42 mg |
Regional Characteristics:
This served with
cacık or vegetable salad as a main dish.