Turkish Ramadan / Wedding Menu "Perde Pilav" & Ottoman Compote "Hoşaf"

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped almonds

Sunflower seeds provide a similar crunch at a lower cost.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries offer a tart flavor while raisins are more economical.

yufka

🥗Healthier: whole wheat tortillas

💰Cheaper: phyllo dough

Whole wheat tortillas can be a healthier alternative, while phyllo is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option, while margarine is often less expensive.

Soak rice in water for 30 minutes, then drain.

Cook the chicken and lamb in a pot until browned.

Add chopped onion to the meat and sauté until translucent.

Stir in pine nuts and currants, cooking for 2-3 minutes.

Add rice and spices, mixing well to coat the grains.

Pour in water and bring to a boil, then reduce heat and cover until rice is tender, about 15-20 minutes.

Preheat the oven to 180°C (350°F).

Grease a baking dish and layer yufka sheets, allowing edges to hang over.

Spread the rice mixture evenly over the yufka.

Fold the overhanging yufka over the rice, sealing it in.

Beat an egg and brush it over the top of the yufka.

Bake in the preheated oven for 30-35 minutes, until golden brown.

Remove from oven and let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens