Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 PILAFF WITH APRICOTS AND ALMONDS Over half Turkey’s workforce is involved in farming, the mainstay of the economy. Another source of wealth comes from the five percent, or about 600,000 people, who have made their way to West Germany as ‘Gastarbeiter’ (guest workers), sending some of their wages home to their families. ‘This dish shows the characteristic Middle eastern use of dried fruit and nuts to give a sweet and savoury taste.’ Pat Tope, London, UK 3 - 4 tablespoons oil 2 medium onions, finely chopped 3 cloves garlic, crushed 1 pound / 450 g brown rice 3 bayleaves 1 can tomatoes, chopped 2 tablespoons tomato paste 1 cup / 100 g dried apricots ½ cup / 50 g raisins or sultanas ½ cup / 60 g flaked almonds 2½ cups / 590 ml stock 1 tablespoon fresh cilantro / coriander leaves, chopped salt pepper To start, first heat the oil and then soften the onions and garlic in it. Add the rice and fry it for 3 minutes, stirring frequently so that each grain is lightly coated with oil. When this is done, put in the bayleaves, tomatoes and tomato paste, dried fruit, nuts, stock and seasoning. Bring the pan to the boil and then reduce the heat and simmer, covered, for 45 minutes until the rice is cooked and most of the moisture has been absorbed. Serve garnished with chopped coriander leaves. Serves 6 - 8 country : Turkey course : vegetarian dish source : The New Internationalist Food Book / Troth Wells Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groepen op AFRIKAANSErecepten SEIZOENSrecepten SNELLErecepten Quote Link to comment Share on other sites More sharing options...
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