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Adna Kebab
&
Turkish Pilaf recipe here. We also have wide variety of recipes to try.
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Adna Kebab & Turkish Pilaf recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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adna kebab & turkish pilaf recipe. You can cook 🍲🥘turkish food🥘🍲
adna kebab & turkish pilaf using 13 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare 🍲🥘Turkish Food🥘🍲
Adna Kebab & Turkish Pilaf:
- Use For the Kebabs
- Prepare 500 grams mixed ground lamb
- Prepare 1 & 1/2 tsp salt or to teast
- Provide 1 tsp ground cumin 2 tsp ground sumac
- Get 2 tsp red chilli flakes or to taste
- Take 1 small onion finely chopped 1/4 tsp black pepper
- Take Handful chopped parsley 3 to 4 garlic finely chopped
- You need For the Pilaf
- Provide 1 tblsp butter or margarine 1 tblsp olive oil
- Use 2 tblsp orzo pasta (optional)
- Prepare 1 cup rice (Baldo, Calroseor or basmati)
- Provide 2 cups chicken broth
- You need Salt (to taste) Black pepper (to taste)
Instructions to make 🍲🥘Turkish Food🥘🍲
Adna Kebab & Turkish Pilaf:
- #For_the_Kebabs: - - Mix all ingredients in a food processor pulse them 3 or 4 times. You can put in the refrigerator for 30 minutes. - Use water on hands and form on metal skewers. - Cook them on preheated grill, pan, broil, turning every 2 minutes until they are completely cooked (Mine took approximately 5-6 minutes)serv hot with Turkish pilaf grilled vegetable fresh salad and any suce.
- #For_the_Pilaf - - Soak the rice 1 hour in warm water with 1 tsp salt set aside. - In a shallow saucepan, melt the butter and oil together. Once melted, add the orzo pasta and stir continuously over medium heat until the pasta turns a dark golden color. Be careful and keep stirring so the butter and orzo don't burn.
- Add the uncooked rice and stir thoroughly until the oil has worked its way through all the grains. Add your chicken broth and spices and bring to a boil. If you are using chicken bouillon in place of stock, cut down or omit the salt.
- Cover and reduce the heat. Let the rice slowly simmer until the liquid disappears. - - Without removing the cover, take the pan from the heat and put it aside to cool down. Keep the top on at all times while the rice cools. Note: If too much condensation forms on the inside of the lid, open it and cover the top of the pan with a few paper towels, then close the lid over them. This will absorb excess moisture and allow the rice to continue steaming at an even pace.
- Before serving, open the lid and gently stir the rice to loosen the bottom and separate the grains serve hot.♨️
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