Vermicelli Pilaf with Meat

Vermicelli Pilaf with Meat

Serves 4–6
Preparation: 10 minutes
Cooking: 30 minutes

Ingredients

• 1 green pepper

• 1 onion

• 2 cups vermicelli pasta (Arpa Şehriye)

• 4 cups water

• 400 g diced meat (lamb or beef)

• 1 tsp salt

• 1/2 tsp black pepper

• 2–3 tbsp vegetable oil (for roasting the vermicelli)

• 2–3 tbsp vegetable oil (for pilaf)

• 1 tbsp tomato paste

Preparation

1. In a pressure cooker, add 400 g diced meat and enough water to cover. Boil for about 10 minutes.

2. Finely chop the onion and green pepper.

3. In a pan, heat 2–3 tbsp oil, add 2 cups vermicelli pasta, and roast until golden brown. Remove from heat.

4. In another pot, heat 2–3 tbsp oil, add chopped onion and green pepper, and sauté over low heat.

5. Add the cooked meat and continue sautéing for a few minutes.

6. Stir in 1 tbsp tomato paste, then add the roasted vermicelli. Mix well.

7. Add 3–4 cups hot water, 1 tsp salt, and 1/2 tsp black pepper. Mix and cover the pot.

8. Cook on high heat until it boils, then reduce to low heat until all the water is absorbed.

9. Remove from heat, cover with a paper towel, and let it rest for 10–15 minutes.

10. Gently fluff the pilaf and serve.