1 cup jasmine rice
1/3 cup uncooked vermicelli pasta
1 and ½ cups water or chicken broth
3 tbsp canola or sunflower oil
1. Put 3 tbsp oil in a pan. Add 1/ 3 cup vermicelli (pasta) and fry it until golden brown. Add washed and drained jasmine rice and salt, stir it well. Let it fry for 5 minutes and add hot water or chicken broth.
2. Put a lid on it and let it simmer on low heat for 15-20 minutes, stir occasionally and after you make sure it soaks all the juice, turn the heat off and remove the pan from heat. Let it rest for 30 minutes.
Karnıyarık (meat mixture stuffed whole fried eggplants)
karnıyarık means “split belly.” Karnıyarık is one of the best known and loved dishes by almost every single person, in every part of Turkey. Eggplants, you are going to use for this dish are supposed to be tiny or small Italian ones which is the closest eggplant variety to Turkish eggplants.
8 Italian eggplants, peeled in stripes lengthwise
8 oz ground beef
2 small onions, finely chopped
1/2 bunch parsley, finely chopped
2 tomatoes, petite diced
2 green sweet banana peppers, petite diced
freshly ground black pepper
1 tbsp red pepper paste
3 tbsp olive oil
cooking oil for frying
1 tomato, sliced
4 green peppers cut into halves in lengthwise, fried
Peel eggplants leaving lengthwise stripes and then if they are tart, put them in salty water for 10 minutes. I skipped this part because my eggplants were so fresh and sweet from the farmers market, so I didn’t need to soak them in salty water.
Dry well and fry them as a whole in a deep pot with oil until golden brown. Place them on a platter lined with paper towel to drain. Once drained, place eggplants in an oven dish and set aside.
In a deep frying pan, heat olive oil on medium-high heat. Add finely chopped onions and sauté for 3-4 minutes. Add green peppers and sauté another 4 minutes. Stir in ground beef and cook until ground meat soaks all the juice.
Add diced tomatoes and mix well. When tomatoes are done, turn the heat off. Add chopped parsley, salt, and pepper. Stir to combine.
With the help of a knife or spoon, slit the eggplants into two. But leave the tops and bottoms attached.
Stuff eggplants with ground beef mixture. Place a slice tomato and half of a fried green pepper on top of each split belly eggplant.
Pour 1 cup of hot water or the juice of meat mixture on top and bake them in preheated oven at 400 F until green peppers are done. Serve with rice and salad.
Tel şehriyeli pirinç pilavı
Pilavları genellikle bir bardak ölçü ile hazırlıyorum, malum 3 kişi olunca yetiyor, miktarı siz ailenizin kalabalıklığına göre iki katına çıkararak hazırlayabilirsiniz.
1 s.b jasmine pirinç
1/3 s.b tel şehriye
1,5 s.b tavuk suyu veya sıcak su
Sıvıyağ veya tereyağ
8 karnıyarıklık patlıcan
1 domates, dilimlenmiş