Entree: Turkey – Ottoman Palace Cuisine – Pilav Üstü Döner (Sliced doner meat served on seasoned pilaf rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) thinly sliced doner-style lamb or beef (pre-roasted)
- 1 1/2 cups (285 g) long-grain rice, rinsed until water runs clear
- 3 cups (720 ml) hot chicken or beef stock
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground allspice
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 tbsp (15 ml) lemon juice (for yogurt)
- 1/2 cup (120 g) plain yogurt
- 1 clove garlic, minced
- 1 tbsp (15 g) unsalted butter or oil (for crisping meat)

Instructions

1. Rinse the rice until water runs clear, drain and set aside. In a medium saucepan, melt 2 tbsp (30 g) butter with 1 tbsp (15 ml) olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the drained rice to the pan, stirring to coat each grain in the butter and oil for 2 minutes. Stir in 3 cups (720 ml) hot stock, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1/4 tsp (0.5 g) allspice. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer until liquid is absorbed, about 15–18 minutes. Remove from heat and let rest covered for 10 minutes.
3. While the rice rests, make the garlic yogurt: stir together 1/2 cup (120 g) plain yogurt, 1 clove minced garlic, and 1 tbsp (15 ml) lemon juice. Season lightly with salt and refrigerate.
4. Heat 1 tbsp (15 g) butter or oil in a large skillet over medium-high heat. Add the 1 lb (454 g) thinly sliced doner meat in batches and sear briefly until the edges are browned and slightly crisp, 2–3 minutes per batch. Keep warm.
5. Fluff the pilav with a fork and divide among 4 plates. Pile the crisped doner slices over the rice. Spoon a little garlic yogurt alongside or over the meat, sprinkle with 2 tbsp (8 g) chopped parsley, and serve immediately.