Now it’s not only Turkish housewives who cook like this.
Tourists who visit Turkey note the incredible taste of pilaf in local hotels or restaurants.
Returning home, they try to cook something similar, but it doesn't work. It turns out that the secret is very simple.
Turkish cooks add butter. Cooks do not spare this product and generously flavor the cereal with it. Thus, for 1 glass of rice they take 70 g of butter.
But it's not just about the ingredient. The cooking technology is also important. In Turkey, rice is not cooked in a pot of water. Local cooks use a tall frying pan for this purpose.
Place about a third of a pack of butter, some dry vermicelli and 2 cups of washed rice in a frying pan.
The products are fried until they acquire a golden hue. Then they are filled with water and a little lemon juice is added. The dish is ready when all the water has boiled away.
Thus, the Turkish version of preparation is not difficult, but it is radically different from the usual recipe.