Scented Rice in Filo [Was: Ping Matthew]
On Tue, 5 May 2009 11:01:47 +0100, "Ophelia" >
wrote: > As you will know, Dora posted your menu into rec.food.cooking. X-posted, but as I don't take that group can someone check that it arrives? > I see a request:) > > "Yum! I wonder how to make the scented rice in phyllo? Anyone? This I made up after having a Goose Kebab in Istanbul. A bowl was lined with filo, parsley sprinkled in, then the kebabed goose meat, then the rice. Filo folded over, turned out (I assume) onto a baking tray, brushed with butter and baked. The restaurant is http://www.asitanerestaurant.com/English/index.php and if you are ever in Istanbul a *must* visit as it specialises in Imperial Ottoman cuisine and especially as it is next door to the Kariye museum, a chapel with some exquisite Byzantine mosaics. http://en.wikipedia.org/wiki/Chora_Church What I did last weekend was. Cook basmati rice by the 1 cup rice 2 cups water, boil and simmer until water has gone method leaving moist hot rice. The Turkish was long grain, I went for basmati as I though it would flavour better; in the end it didn't make any difference and I think that another time I'd use long grain for being less sticky. Mix into the hot rice cardamom pods, Greek raisins (much smaller that usual ones) and bay leaves - you could use anything you fancy. Mixing with a couple of forks to fluff the rice up so it doesn't end up a starchy solid lump. Put the lid back on and allow to cool. If I were doing this for small numbers I'd fish out the cardamom and any other less than edible things before doing the next bit. Find a container or mould that suits you as a portion size. I wanted something tall rather than wide to get enough on the baking sheets, but it's not important. Line the mould with a single sheet or half sheet of filo. Fill with the scented rice, not packing down. Fold over and turn out onto baking sheet. * I don't think a mould is actually necessary, some deft finger work should be able to make a suitable parcel. 25 mins before needed brush liberally with melted butter and pop into a moderately hot oven. When the filo is well cooked looking the rice should be hot throughout. I served one parcel per plate from the kitchen to avoid the risk of them breaking up being transferred from a serving platter; the rest was in serving dishes. Matthew * My friend James did this bit for me as I was running out of time / hands / will to live and had to go change into white tie and tails. -- Mail to this account goes to the bit bucket. In the unlikely event you want to mail me replace usenet with my name |
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