Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Isparta style
Last updated:
Last updated:
Beef and Chickpea Rice
Kabune Pilavı
Layers of shredded beef, caramelized onion, rice and chickpeas, cooked in broth and turned onto a platter.
- Prep
- 45 min
- Cook
- 25 min
- Rest
- 20 min
- Total
- 1 hr 30 min
- Servings
- 6
Ingredients
- 1 lb Boneless beef chuck, cubed
- 3 Onions, sliced into half-moons
- 1 ½ cups Cooked chickpeas
- 1 ½ cups Baldo rice, rinsed
- 2 tbsp Unsalted butter
- 3 tbsp Sunflower oil
- 4 tsp Table salt
- 2 tsp Granulated sugar
- 1 ½ tsp Ground black pepper
- 1 ½ tsp Sweet ground red pepper
- 1 cup Beef cooking broth, reserved from boiling the meat
- 2 cups Hot water
Equipment
Use a pot with a lid and a wide serving platter for turning out the pilaf.
Method
Boil the beef in water until it can be shredded. Drain, reserving the cooking broth, and shred the meat.
Heat the sunflower oil in the pilaf pot. Add the onions and cook until they begin to soften.
Melt the butter in a separate pan. Add the rinsed rice and sauté it in the butter.
Sprinkle the sugar over the onions. Raise the heat slightly and cook, watching carefully, until the onions caramelize.
Take the onion pot off the heat. Spread the shredded beef over the onions and press gently. Cover with the rice and press gently into an even layer.
Sprinkle the table salt, black pepper and ground red pepper over the rice. Spread the chickpeas over the rice to cover it, pressing them evenly into place.
Pour in the reserved beef broth and hot water, adjusting so the liquid sits just above the chickpeas. Cook over low heat until the rice is tender and the liquid is absorbed, checking occasionally without disturbing the layers and topping up to the same level if needed.
Remove from the heat, cover and rest for 20 minutes. Invert onto a wide serving platter and serve warm.
Cooking guidance
Keep the layers intact while the rice cooks. Press them gently into place so the pilaf holds together when turned out.
Let the rice rest before inverting the pot onto a wide serving platter.
Related recipes
Aksaray Kavurma
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.
Aksaray Tava
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
Baked Lamb and Eggplant Tray Kebab
Finely chopped vegetables mixed with ground lamb and baked in a thin layer over sliced eggplant.
Baked Lentil Dumplings (Home Version)
Small, closed lentil dumplings baked first until golden, then finished in hot water. Serve with garlic yogurt and red-pepper butter, with extra yogurt and herbs on the side.
Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Beef Döner
Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.
Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
Black Sea Anchovy Rice
Spiced rice with currants, pine nuts and dill enclosed in a browned anchovy shell.
Bonito with Tomato and Onion
Atlantic bonito steaks baked over soft onions and tomatoes with bay and lemon.
Bread with Beef and Garlic Yogurt
Warm pide topped with garlic-mint yogurt, ground beef in tomato sauce and red-pepper butter.
Chicken Skewers
Yogurt-marinated chicken thighs grilled with peppers and served on warm lavash.