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Pilaf

Turkish Style

  • 1 cup of rice
  • 2 cups of soup stock
  • 1/4 white onion
  • 1/2 can of tomatoes
  • olive oil or chicken-fat
  • salt
  • pepper
  • a jointed chicken slightly parboiled, or slices of cold cooked chicken or turkey

Instructions

Soak rice in cold water for one hour. Pour off the water, and put the rice with soup stock and white onion on to boil. Stew until the rice absorbs all the stock. Stew tomatoes thoroughly and season with olive oil or chicken-fat, salt and pepper. Mix it with the rice.

Sauté in chicken-fat to a light color, a jointed chicken slightly parboiled, or slices of cold cooked chicken or turkey. Make a depression in the rice and tomato, put in the chicken and two tablespoons of olive oil or chicken-fat, and stew all together for twenty minutes. Serve on a platter in a smooth mound, the red rice surrounding the fowl.

Russian Style

Follow recipe above but substitute cooked lamb for the chicken, and add chicken livers fried and cut in small pieces.

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Source

The International Jewish Cook Book (1919).


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