Masterpiece cuisine of the southern peoples — the pilav (the variant "pilaf") is something known to all of us akin to pilaf. In Turkey it is especially tasty! The base of the course can serve either rice or bulgur (dry milled grain). However, rice is not the main part of this exquisite dish, here the main thing – quality meat, carefully selected spices and vegetables. For the meat pilaf are usually used chicken, although it is often replaced by fish. The vegetables are shredded and stewed together with rice. It can be tomatoes, eggplant, garlic, beans, garbanzo beans. And spices? Well, where do without them? In pilaf add turmeric, coriander, chili pepper and other spices. Possible version of cooking pilaf without meat turns out very tasty rice with vegetables. The vegetarian pilaf is very satisfying, in taste no worse than the beef version of this dish.

Traditionally, in Turkish homes the pilaf was served as a main dish, but the trend is: now a pilaf is a side dish to meat or fish. Variations of cooking this dish very much, and, most likely, in different parts of Turkey you can enjoy absolutely unlike other varieties of pilaf. But here's a mandatory ingredient for the preparation of delicious pilav – rice crisp high quality, something like Italian risotto. Rice in any case should not stick together in lumps on the plate, every grain ought to "live" separately. Pilaf can be cooked at home. Whether you make use of the classic recipes Turkish pilaf, or come up with your own original recipe – the dish will be a fine gourmet! You can use any vegetables that are available now at hand – vegetable pilaf will not spoil!

A great addition for Russian pilaf gourmet will be a sandwich with the paste of butter and squid. The secret of its preparation you will find krugznaniy.ru (http://krugznaniy.ru/). So this dish will become not only more nutritious but also more "bright" in terms of taste!

Bon appetit!