TURKISH RECIPES

Lamb Stew With Quince Pilaf

2 cups rice
2 tablespoons butter
salt
black pepper, allspice
1/2 lemon juice

Ingredients

500 gr cubed lamb
1 large quince
1 carrot
15 button onions
2 tablespoons tomato paste

* SHORT NOTES *

The three most diverse and sophisticated cuisines in the world are said to be the Turkish, Chinese and French. All three are characterised by a fusion of their own strong culinary traditions with influences and borrowings from other cultures with which they have come in contact over the centuries. At the same time, like all cuisines they are shaped equally by the tastes of society and by the available variety of foodstuffs

Preparation

Fry the meat in half the butter until the juice has evaporated. Add a cup of hot water, cover and simmer until the meat is tender. Meanwhile wash and drain the rice, peel the onions, and dice the carrot. Dice the quince and place in a bowl of water with the lemon juice. Add the onions and carrot to the meat, with a little more hot water if necessary, and simmer until the vegetables are tender. Stir in the tomato paste, salt and spices, and cook for a further 5 minutes. For the pilaf melt the rest of the butter in another saucepan and fry the rice. Add 3 cups of hot water and 2 teaspoons of salt and bring to the boil, then turn down the heat, cover and cook until the rice is tender. Then remove from the heat, place a sheet of paper towel over the rice and leave for 15 minutes. Serve with the stew. Hmm delicious!!!

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