Turkish Rice

You guys i was thinking what can i bring to the table which can be excited and also experimental for some, i get travelling and writing about it is fun but if i am reading a blog i would like also to find something i can try for myself. So i was thinking maybe some cooking tips maybe both Turkish, Asian and Romanian cuisine will help.

I admit i only started cooking one year ago, by the time i was moving to Turkey, it sucks until 26 you don't know how to cook, but growing up with a modern mum who always prefer easy cooking recipes and frozen foods it was kinda' relaxing and comfy. I never pay to make attention when she was cooking or either i was interested about.

Things changed when i moved in with my boyfriend, i realised home cooked meals can do the trick and make my man happy and saving some money ( eating everyday out can be a struggle ) so i decided to learn how to cook. I got 2 books in Romanian with international cuisine and started practising.

When in Portugal, Muhammet was always cooking so he just made Turkish food, he has 4 or 5 recipes he always do but they are perfection. So i did stay next to him and steal some tips. I prefer so much Asian cuisine, it's by far my fave, and i am open to new culinary ideas but not if it includes other meat besides chicken or fish. Yeah i only eat those.

Starting to learn how to cook Turkish recipes i guess is starting with the basics, which is the simple rice. It is so important to know how to cook this rice, and trust me you may try a few times to get it right.

The rice in Turkey it comes with every single dish, it's a must, same like Italians with pasta and Americans with fries. It has Asian influences but so almost all the Turkish cuisine, you can find influences from Greek to Arabic cuisine, all mixed in a perfect ambient and flavours which part ways depends from region.

From example Turkey has different cuisine with region, The Black Sea region, the Anatolia, The region of Istanbul, Bursa and Izmir and of course South Easter region.

I will try to share some tips of my Muhammet teach me and which i'm cooking daily. So let's start with the Turkish Rice, shall we!

Cooking the perfect rice

Ingredients:

• Thai Rice ( the rice which is longer in size) amount let's say 300 gr for 2 persons.
• Butter or Oil ( in case you don't have butter) 50 gr butter or 2 spoons oil
• Salt
• Chicken cube for soups ( half or a quarter depends of how much rice you'll make )
• Water

The one way how Turkish usually eat this rice is with beans, yes you heard good. I mean in my culture and i guess all Europe i never hear eating rice with beans, just because they both have a lot of calories and are hard to digest. But Turkish they eat it and so do I.

I find it pretty good and consistent so you guys give it a try!

First step:

• Heat up a pan for 30 seconds and then either put the butter and let it melt or the oil spoons.

In this time until butter is melting put some water extra to boil, i am using the boiling water for tea, around 400 ml, just in case.

Clean very good the rice with cold water, at least 2 minutes keep it under cold water and wash it with your fingers. If not it will be sticky and we do want to obtain that piece by piece looking rice.

• After the butter is melted and rice is washed good and is completely water free dip it inside the pan so it can fry a bit with the butter. In this time you mix continue, if not it will stick to the bottom of the pan.

  Around 5 minutes, you will know when is right! This is what Muhammet is telling me, and trust me you will know. When is already one by one is good to go!

• Pour boiling water on the rice, just as much as to cover it and maybe a little bit more, but don't put too much be careful. Like to fingers water!
• Now add the chicken cube and some salt, not so much from now because the cube is already salted and flavoured.
• And mix a bit

Now the important secret is to use a cover for the pan, but the one with a small hole for the air come out.

After you cover it let's say 5 minutes leave it until you can check on it.

I always try it when i check on it, because sometimes it still can be pretty hard so you may add some more water, but not to much, just to cover it. And add the cover again for another 5 minutes.

When your rice is looking like this and you taste it and it's smooth then it means is ready!

• The fire i forgot to tell you guys should be keep on the smallest one and minimum level all the time.
• Also when you checking the rice, see if it needs more salt or no.

After you closed the fire leave the rice with the cover on top for at least 5 to 10 minutes, they say from the steam the rice is still cooking and gets the perfect flavour.

Now you can serve it with beans Turkish way or any type of meat or vegetables. It is the perfect garnish.

I prefer it with beans from Heinz!

Bon Appetit

Stay tuned for more recipes coming soon!

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