21 Mart 2011 Pazartesi

Perde Pilavı- Curtain Pilaf

 laf with Chicken and Nuts enveloped in thin dough topped with Almonds  

(Perde Pilavı- Curtain Pilaf)
We are a couple and just moved to Melbourne 7 weeks ago from Turkey. When we stayed with a couple from UK, we wanted to make a Turkish recipe together but we couldn’t find that meal’s recipe in English. I decided to try translating it.  I hope you will enjoy with it.



3 water glass cups rice

2,5 soup spoon margarine or butter
2 soup spoon pine kernel , (pinon)
1 soup spoon almond (Before, flakes should be sorted out by boiling)
3 soup spoon currant
1 chick(pullet) or grouse (tinamou)
1,5 glass cups water of boiled chick
salt and black paper


For dough

One little package margarine
3 eggs
3,5 small spoon salt
1,5 water glass cup flour

Cooking pilaf:

Clear the rice. Rice should be awaiten in a warm water for a half hour.
Almonds and pinons roast in oil until they get pinky. Put filtred rice in it.
Mix them a littel bit than add hot chick's water in it. Cook for 20 min.
(first cook at a high heat,next close the cover make them steeped at a low heat)
Than mix then be carefull don t bear down(crush) the rice)
Merge all them (currants, small pieces of boiled chick,salt,black paper)

Cooking dough:

Mix margarine, 2 eggs and salt and bear down them.Knead them with flour.
Roll out dough until thickness being 2-3 mm. Put it in a round bottom billycan.
(Dough should be lean out) Put pilaf(pilaf should not be hot) in it and compress wit your hands.
Cover the pilaf with dough and cook in a middel heated oven.

Afiyet olsun... :)