Cingene Pilav

Rating: 2.50 / 5.00 (2 Votes)

Total time: 5 min

Servings: 6.0 (servings)



Info: This pilaf comes from Aydin on the Aegean coast, where it is always served on market day. When the housewife comes home tired from the market, she prepares cingene pilaf because it is easy to make and you can use damaged vegetables for it as well.

Crumble the cheese in a suitable bowl. Add a little salt to the onions, mix with them and crush to release the juice. Stir the onions into the cheese with the peppers, diced tomatoes and olive oil. Pour into a suitable bowl. Garnish with parsley and bring to the table room warm.

Salt the yogurt and cook it. The temperature and salt cause the milk protein to curdle and create curd (coekelek).

The quantities in this recipe are based on the assumption that a five-course Turkish meal is planned. If the menu consists of fewer courses, the mass per person can be increased.

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