Turkish cuisine · Dough, Pasta & Rice

Ali Pasha Pilaf

Rice with lamb cubes, tomatoes, and peppers, baked in the oven under a dough hood in the dish.

Ingredients · for 6 servings

• 350 g long-grain rice
• 500 g lamb
• 1 onion
• 2 tomatoes
• 1 green pointed pepper
• 70 g butter
• 1 tbsp tomato paste
• 1/2 tsp allspice
• 600 ml rich beef broth
• 300 g flour
• 1 egg
• 100 g yogurt

Instructions

1. Knead flour, yogurt, half the egg, 3 tbsp water, and a pinch of salt into a smooth dough and let rest covered for 30 min.; soak the rice in salted water for 20 min. and rinse clear.
2. Cut the lamb into 2 cm cubes and sear vigorously all over in half the butter over high heat for 8 min. until a dark crust forms.
3. Add the finely diced onion and the chopped pointed pepper, sauté for 5 min., fry the tomato paste for 1 min., and stir in the diced tomatoes, allspice, salt, and pepper; pour in 300 ml broth and braise covered for 35 min. until the meat is tender.
4. Melt the remaining butter, toast the drained rice in it for 2 min., pour in the remaining broth, and let swell half-cooked, covered, for 10 min.
5. Layer a buttered baking dish alternately with rice and the braised lamb, lay the rolled-out dough over it as a hood, press the edges firmly, and brush with the remaining beaten egg.
6. Bake at 190 °C (375 °F) for 30 min. until the dough hood is domed golden brown, let rest for 10 min., and cut open the hood at the table so the aroma escapes.