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Turkish   -   Sultan's Pilaf   adapted from The Sultan's Kitchen by Ozcan Ozan

  • 2 Small Eggplant -- Peeled And Diced
  • Salt
  • 6 Tablespoons Olive Oil
  • 1 Can Tomatoes -- Chopped
  • 3 Cups Rice -- Cooked
  • 1 Tablespoon Parsley -- Finely Chopped
  • 1 Slice Day Old Bread -- Torn
  • 1/2 Pound Ground Beef -- Or Lamb
  • 2 Medium Eggs
  • 1 Teaspoon Cumin
  • 1 Tablespoon Parsley -- Chopped
  • 1/2 Teaspoon Red Pepper Flakes
  • Salt And Pepper -- To Taste
  • 1/3 Cup Flour
Directions Place eggplant in bowl, sprinkle with salt, cover with cold water and let stand for 20 minutes. Combine bread, meat, eggs, cumin, parsley and red pepper. Season with salt and pepper. Mix well. Refrigerate for 15 minutes. Shape into 24 small meatballs. Dust with flour. Saute meatballs until well browned on all sides. Add tomatoes, and simmer for 12 minutes. Drain eggplant and pat dry. Heat olive oil in skillet and add eggplant. Saute until well browned. Add rice and stir well. Serve meatballs on a bed of rice, topped with parsley.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 4.5, Easiness: 4.5, Speed: 2, Overall: 3.66667 Rate this recipe

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