Turkish Pilav

Serves 4

Prep. time 5 minutes

Cooking time 15 minutes

Ingredients

2 tablespoons şehriye (orzo or vermicelli)

1 cup uncooked rice

1 tablespoon butter, melted

2 cups hot water or stock

Directions

1. Heat the butter in a deep saucepan or skillet over low heat.
2. Add the pasta and stir-cook for a few minutes until it starts browning.
3. Add the rice and continue to stir-cook for 3–4 minutes.
4. Add the stock or water and bring to a boil.
5. Stir, cover, and simmer for 8–10 minutes until the liquid is absorbed.
6. Remove from heat and set aside for 5 minutes.
7. Fluff and serve.

Meatball Kofte with Salad

Serves 4–6

Prep. time 20–30 minutes

Cooking time 15–20 minutes

Ingredients

½ pound ground lamb

½ pound ground beef

1 medium or 2 small onions, grated

1 egg

3 slices of stale bread, crusts removed

1 bunch flat leaf parsley, finely chopped

Salt and ground pepper to taste

Olive oil to fry

1-2 green onions, sliced for garnish

Pita bread for serving

Salad

1 small or ½ medium cucumber, sliced

2 tomatoes, deseeded and chopped

1 small red bell pepper, trimmed and chopped

2 tablespoons extra-virgin olive oil 

Juice of ½ lemon

Salt and ground pepper to taste

Directions

1. Add warm water to a bowl and soak the bread slices. Squeeze to dry and set aside.
2. In a mixing bowl, combine all the kofte ingredients except the meat and mix well.
3. Add the meat and season to taste with salt and ground pepper. Cover and refrigerate for 25–30 minutes.
4. Wet your palms with water and roll small meatballs. Flatten using your palms and set aside.
5. Heat some olive oil over medium heat in a medium saucepan or skillet.
6. Add the meatballs in batches; stir-cook for 6–8 minutes to evenly brown.
7. Remove and dry over paper towels.

Salad

1. In a mixing bowl, combine the olive oil, lemon juice, salt, and black pepper.
2. Add the cucumber, tomatoes, and red pepper. Toss to coat. Sprinkle with green onions.
3. Serve the meatballs with pita and the salad.