Turkey mutton pilaf

Turkey mutton pilaf

Introduction:

"The land on which Turks live stretches thousands of miles from the Balkans in the west, to the Caucasus in the East, to the Black Sea in the north and to the Mediterranean in the south. Besides Russia, Turkey is the largest country in Europe. It covers an area of 814578 square kilometers. It has a mild climate and diverse landforms. From coastal plains to mountain pastures, from cedar forests to open grasslands, it is one of the countries with the richest plant species in the world, growing more than 10000 kinds of plants, of which more than 3000 are unique to Turkey. In fact, Istanbul alone has more species than the UK as a whole. Turkey is surrounded by the sea, with 5000 miles of coastline and the best preserved beaches along the Aegean Sea and Mediterranean Sea. Turkey has gradually become a paradise for adventure travelers. One of the most spectacular snow capped mountains is agri dagi, 17725 feet (5137 meters) above sea level. Turkey is a country with crisscross rivers from which the Tigris River and Euphrates River originate. Turkey is a multi-ethnic country with diverse beliefs and religions. In addition to the Kurds have their own historical reasons, other ethnic groups get along well. It is rich in products, developed tourism and simple folk customs, which have created its unique food culture. Today, we introduce a simple Turkish food "mutton hand pilaf". It is cooked mutton with rice stewed in mutton soup. It tastes very good

Production steps:

Step 1: main raw materials.

Step 2: wash the lamb legs first.

Step 3: cool the pot.

Step 4: cook for 15 minutes and remove.

Step 5: don't cook the soup of leg of lamb, start another pot, add fresh water and bring to a boil.

Step 6: add fragrant leaves, capsaicin, pepper, star anise, ginger, scallion, dried vanilla, cinnamon powder, etc. to the pot and bring to a boil. Figure 6-9.

Step 7:

Step 8:

Step 9:

Step 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 over low heat for 2 hours. Figure 10-13.

Step 11:

Step 12:

Step 13:

Step 14: dice the carrot.

Step 15: Chop onion and garlic.

Step 16: wash the pickled green beans and prepare several small ingredients for use.

Step 17: simmer lamb legs for two hours, sprinkle a little salt to taste.

Step 18: cook the lamb leg for another 15 minutes and remove the spices.

Step 19: soak the cooked leg of lamb in the soup, then turn off the fire.

Step 20: heat the frying spoon on the fire, add a little olive oil, add chopped onion and garlic and stir until fragrant.

Step 21:

Step 22: pour in the rice and stir fry for several times until transparent.

Step 23: stir fry the green beans and carrots.

Step 24: stir fry the above materials evenly.

Step 25: scoop in five times the soup.

Step 26:

Step 27: bring to a boil over high heat. Put some saffron.

Step 28: cut some parsley and set aside.

Step 29: after the rice is cooked, open the lid and let off the steam.

Step 30: sprinkle a little salt and pepper into the stewed rice to taste.

Step 31:

Step 32: stir well the rice to make the water volatilize completely, then put it on the plate.

Step 33:

Step 34: take out the cooked leg of lamb from the hot soup, wrap the boneless part with tin foil, put it on the rice, and sprinkle with chopped parsley.

Step 35: add a celery leaf to the side and serve.

Materials required:

Rice: 175g

Diced carrot: 50g

Chopped onion: 30g

Chopped garlic: 20g

Saffron: right amount

Green beans: 30g

Parsley: 30g

Lamb leg: 500g

Chives: 30g

Ginger: 25g

Olive oil: 20g

Salt: 15g

Black pepper: a little

Fragrant leaves: 2 pieces

Dried pepper: 4

Cinnamon powder: 1g

Dried vanilla: 1g

Pepper: 2G

Star anise: 3 G

Red wine: 25ml

Note: 1, this is a small hand pilaf method, the use of leg, lamb chops can, but must use tender very fresh mutton to make. 2. When cooking mutton, it's not suitable to use too strong spices. It's necessary to highlight the original flavor of mutton. It's better to stew the mutton until it's crisp without leaving the bone. Therefore, it's necessary to stew it slowly with low heat. 3. When eating, it can be served with lettuce leaves to wrap rice. 4. In the soup, you can put carrot, potato and onion into the soup and cook it well. You can eat it with hand pilaf. The production method is: stir fry onion with a little butter, put it into Lamb Soup, add carrot and potato, and then boil it.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and fresh