40 minAdana kebab
Hand-worked beef with tail fat and hot pepper, grilled on a flat skewer.
Moderate · 40 min
Traditional Perde Pilavı
The most magnificent main dish with its thin dough and rich filling.
- Prep
- 45 min
- Cook
- 50 min
- Time
- 95 min
- Servings
- 6
- Calories
- 650
- Level
- Involved
- Heat
- Gentle heat
- Region
- trk
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 cups riceInstead: bulgur
- 1 whole chicken
- 100g almonds
- 2 tbsp currants
- 3 cups flour
- 1 egg
- 100g butterInstead: olive oil
- 1 tsp cinnamon
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Boil and shred the chicken, reserving the broth for the rice.
- 2
Knead the dough ingredients and let it rest.
- 3
Prepare the pilaf and mix with almonds and currants.
- 4
Grease the mold, arrange almonds, and line with rolled dough.
- 5
Fill with pilaf and seal with the dough.
- 6
Bake at 180°C until golden brown.
Note. Grease the mold with butter and chill it before arranging the almonds to ensure they stay in place.
Questions
Why does the dough tear?
The dough may tear if it hasn't rested enough or if it's rolled too thin.
Can I use something other than chicken broth?
You can use beef or vegetable broth, but chicken broth provides the best flavor.
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