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Delicious Turkish Rice with Succulent Lamb, Ankara Tava

Ankara Tava is a traditional Turkish recipe originating from the capital city, Ankara. Sometimes made with orzo (rice shaped pasta), the original and officially registered recipe is made with rice and a mix of of lamb shoulder and ribs. This incredibly flavorful dish is often served by the traditional local restaurants (esnaf lokanta) and features large chunks of tender pieces of lamb, slow-cooked in the oven to perfection resulting in a mouthwatering combination of flavors with rice. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKi... Support on Patreon:   / hungrymankitchen   Instagram:   / hungry_man_kitchen   Links to some of the ingredients and equipments I use (Affiliate links*): 🍳 Vegetable grill pan: https://amzn.to/3N8KrDU 🍳 Baking Sheet: https://amzn.to/3QtKPgg 🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC 🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM 🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq 🍢 Square Skewers: https://amzn.to/3rqlzxc 🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48 Ingredients: • 1 kg lamb on bones - shoulder, ribs or shanks • 120 g butter, about 8 tbsp • 1 tbsp vegetable oil • 2 cups rice, 500 g • 1 small onion • 2 bay leaves • 2 - 3 whole peppercorns • 2 tsp salt (extra for soaking the rice) • Tomatoes and green sweet chilies to garnish Instructions: 1. Wash and trim the lamb of the sinews and excess fat, cut into large chunks, about 200 g pieces 2. In a large Dutch oven, melt 50 g butter and add 1 tbsp oil, heat up until sizzling 3. Add the lamb, sear and cook until nicely browned on the outside 4. Add the onion, bay leaves, peppercorns and 2 liters water to cover the lamb 5. Bring to a boil and let it simmer for 1.5 hours 6. Add 1 tsp salt and let it simmer for another 30 mins 7. Remove and set aside the lamb, strain the stock and discard the onion, blackpepper and bay leaves 8. Soak the rice in hot salted water for 30 mins, wash and rinse throughly and let it drain 9. Add and layer the rice in a large oven dish or casserole, add 50 g / 4 - 5 tbsp butter 10. Place the cooked lamb pieces on top, add 1 tsp salt and 3 cups / 750 ml of the stock (strained cooking juices) 11. Cover and cook in the oven at 200°C / 400°F for 30 - 40 mins or until the rice absorbed most of the liquid 12. Remove from the oven, uncover and garnish with quartered tomatoes and chilies 13. Cook in the oven uncovered for another 10 mins until the tomatoes are roasted and no liquid remains 14. Optionally, melt and heat up 20g butter in a small saucepan, pour over the casserole 15. Let it rest for 15 mins before serving and enjoy. *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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