Roasted Rice in Yufka

Hello Dear Friends,

Just a few days before the feast, a sweet rush has enveloped me. This year, I feel that I have grown and I am more prepared. You know, the saying “where are those old holidays” that started in the mid-20s… Hah! It's like I threw it off me this year. I think my transition period from youth to maturity is slowly coming to an end :) Even though our souls are restless, the locks in our minds are opened and they realize their responsibilities.

My first holiday recipe, which I will share with you before the holiday, is Rice with Roasted Dough, I think it is a flavor that suits the holiday very well.

Although not everyone likes to roast on the first day, it is a tradition from the past to the present. Therefore, you can try this recipe by separating a little from the roast you make.

your roast which is not usually made from a small amount of meat, you can make it according to this recipe, as well as the one I prepared before. to the roasting recipe You can also do accordingly.

Love…

Ingredients for the Roasted Rice Recipe in Yufka

For Roasting:

• 300 g veal (cut into small pieces)
• 1 medium onion
• 1 cloves of garlic
• 2-3 tablespoons of olive oil
• 1 bay leaf
• 2 water glass of water
• Salt, pepper

For the pilaf:

• 2 cups of rice
• 1,5 cups mixed side dish (potatoes, carrots, peas)
• 2 glasses of broth + 1 glass of water
• 2 spoonful butter
• salt

For the coating:

• 2 phyllo dough
• 1 egg yolk
• black seed
• 2-3 tablespoons of butter

How to Make Roasted Rice Recipe in Yufka?

1. Chop the onion and garlic. Take olive oil in a medium saucepan, add the meat on it and sauté until it releases its water.
2. Add onion and garlic to the meat that absorbs water and sauté for 1-2 more minutes.
3. Add bay leaf and 2 glasses of hot water and mix. Cook on medium heat until the water evaporates. Remove the cooked meat from the stove.
4. Wash the rice in 1-2 waters and put it in a deep bowl. Add enough warm water to cover it and let it rest for 30 minutes (you can do this while cooking the meat)
5. Take 2 tablespoons of butter in a saucepan and melt it. Add the drained rice and fry it until the rice turns a transparent color.
6. Add the garnish, broth and water and mix. Close the lid of the pot and cook on medium heat until the water evaporates. Take it off the stove and let it brew.
7. Lay the dough on the counter. Spread the melted butter on it with the help of a brush and lay the second phyllo dough on it.
8. Divide the dough into 4 equal parts. Spread the first piece over a soup bowl and leave the ends out.
   Mix the rice and meat, put it on the phyllo with the help of a spoon until it fills the bowl.
9. Brush some egg on the ends of the dough and cover it tightly over the rice.
   Take the phyllo pilaf you have prepared on the greased baking tray, and do the same for the remaining 3 phyllo dough.
10. Finally, brush some egg yolk on it, sprinkle black cumin seeds and bake in the oven preheated to 180 degrees until golden brown. Serve hot.