Hi @Jessica Grosman, thank you! I served it with roasted cauliflower, which I topped with garlic & dried mint seasoned yogurt and sprinkled with Aleppo pepper. :) Any roasted or braised vegetable would be great. A salad would also be good and quick. In general, it’s common to serve Turkish dishes with a side of plain yogurt. :)
Haha, the tenets of Turkish cookind sound a lot like the tenets of Spanish cooking! People do NOT use recipes here, and I love it so much. It did take me quite a while to get used to, though. This dish looks wonderful, btw! Adding it to my list.
Thanks, Katie! Haha I was thinking - it would be cool to a do joint post about learning to cook in the style of the culture we married into. Would you be interested in that idea?
Flaming success, I’m gonna say. Completely different flavor profile than what I expected, sweet, almost bland… (but I held back on using the whole Anaheim on account of digestive issues). Thank you for the recipe!
Hi Marlene! I’m so glad you liked it. It looks beautiful! :)
If it was too bland for your taste, I’d suggest using the “optional additional spices” and you can use double the amounts written. (I would not suggest doubling the allspice though.) It won’t overpower, but I believe it will add the flavor you might have been looking for.
Hi Marlene! I would try Jasmine. It has a bit more starch so I think it will hold a little better in that molded shape. However, if you don’t care about the shape, then do whatever suits your preference. :)
It will be delicious either way. Would love to hear how it turns out for you.
Thank you so much @Elizabeth Pizzinato :) Yes, I like the way you put it. I learned some things about this unfamiliar (to me) part of the world and now have this delicious recipe as a token of my journey. :D It makes it even more fun to share it with you!
Other than the Anaheim chile and the particular rice, I have the ingredients. Guess what I'm making for Sunday dinner!
I’m thrilled to hear it, @Vaunda Bonnett. :) I’m sure it will still turn out delicious. I’d love to know what you think of it.
Sounds like a great way to prepare ground beef that my family hasn't tried yet.
Thank you. :) I hope you can try it soon and that your family enjoys it as much as mine did!
Going to give it a try 🤗
Oh yay! Made my morning. I’d love to hear how it turns out for you, @Samantha :)
Stunning—and looks delish! Anyone correctly guess it? ☺️
Thank you, Kerry! :) Haha no one did, but there were many interesting guesses.
Looks delicious! What would you serve alongside to make a complete meal?
Hi @Jessica Grosman, thank you! I served it with roasted cauliflower, which I topped with garlic & dried mint seasoned yogurt and sprinkled with Aleppo pepper. :) Any roasted or braised vegetable would be great. A salad would also be good and quick. In general, it’s common to serve Turkish dishes with a side of plain yogurt. :)
Excellent - thank you!
Haha, the tenets of Turkish cookind sound a lot like the tenets of Spanish cooking! People do NOT use recipes here, and I love it so much. It did take me quite a while to get used to, though. This dish looks wonderful, btw! Adding it to my list.
Thanks, Katie! Haha I was thinking - it would be cool to a do joint post about learning to cook in the style of the culture we married into. Would you be interested in that idea?
Ohhhh, I love this idea!!! Let’s chat! 💛
Flaming success, I’m gonna say. Completely different flavor profile than what I expected, sweet, almost bland… (but I held back on using the whole Anaheim on account of digestive issues). Thank you for the recipe!
Hi Marlene! I’m so glad you liked it. It looks beautiful! :)
If it was too bland for your taste, I’d suggest using the “optional additional spices” and you can use double the amounts written. (I would not suggest doubling the allspice though.) It won’t overpower, but I believe it will add the flavor you might have been looking for.
Got the Anaheim pepper, trying this tonight for supper. I wonder if basmati or jasmine work as well….
Hi Marlene! I would try Jasmine. It has a bit more starch so I think it will hold a little better in that molded shape. However, if you don’t care about the shape, then do whatever suits your preference. :)
It will be delicious either way. Would love to hear how it turns out for you.
That dish looks soooo good Leslie! Thanks for doing all the investigative legwork to bring us the recipe 💕
Thank you so much @Elizabeth Pizzinato :) Yes, I like the way you put it. I learned some things about this unfamiliar (to me) part of the world and now have this delicious recipe as a token of my journey. :D It makes it even more fun to share it with you!
So cool!
Thank you, Kim! :)
Wow! This is truly delightful
Thanks so much, Paolo! :)