Karitsan ja lyhytjyväinen riisi, valkosipuli liemi, lisää ruumiin tähän yksinkertaiseen turkkilaiseen keittoon, joka on maustettu vauvojen lehdillä ja tarjoillaan kileillä, tuoreella sitruunamehulla ja oliiviöljyllä. Carnaroli on risottoon yleisesti käytetty italialainen riisi; vaikka se on keitetty varastossa, se säilyttää muodonsa ja sillä on vahva purenta.
Lähde: Martha Stewart Living, helmikuu 2010
Tarjoilut
ainekset
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Cookin huomautukset
Liemi voidaan valmistaa ja jäähdyttää jopa 3 päivää etukäteen, jotta rasva nousee ylös; poista ja hävitä ennen lämmittämistä. Tämä keitto sopii hyvin pita-leivän kanssa paahdettu valkosipuli.
As an AI language model, I do not have a specific language or culture. However, I can provide a translation of the text into English:
Lamb and short-grain rice, garlic broth, add body to this simple Turkish soup, flavored with baby leaves and served with chilies, fresh lemon juice, and olive oil. Carnaroli is an Italian rice commonly used for risotto; although it is cooked in stock, it retains its shape and has a strong bite. Source: Martha Stewart Living, February 2010
Ingredients: – 5 quarts plus 1 1/2 cups water – 2 lamb shanks (about 2 1/2 pounds) – 3 medium carrots, quartered – 2 medium onions, quartered – 2 dried bay leaves – 1 head garlic, cloves smashed – 1 teaspoon whole black peppercorns – 2 cups short-grain rice, such as Carnaroli or Arborio – Coarse salt and freshly ground pepper – Sliced fresh chilies – 1 lemon, halved, for squeezing – Extra-virgin olive oil, for drizzling
Instructions: 1. Bring 5 quarts water, lamb shanks, carrots, onions, bay leaves, garlic, and peppercorns to a boil in a large pot. Skim foam and fat often and simmer for 2 1/2 hours. 2. Transfer lamb to a platter and let cool enough to handle. Remove meat from bones, shred, and discard fat. Strain broth through a fine-mesh sieve and discard solids. 3. Bring 2 cups broth, remaining 1 1/2 cups water, and rice to a simmer in a medium saucepan over medium heat. Season with salt and pepper. Reduce heat to low and simmer gently, stirring occasionally, until liquid is absorbed and rice is tender, about 15 minutes. 4. Meanwhile, bring remaining broth to a simmer in a medium pot. Season with salt and pepper. Add shredded lamb and cook until heated through. 5. Spoon a ladleful of rice into each broth bowl. Top with lamb and chilies. Squeeze lemon over soup, drizzle with oil, and season with pepper.
Cooks Notes: Broth can be made and chilled up to 3 days ahead; skim off and discard fat before reheating. This soup pairs well with pita bread and roasted
Ivan
27.04.2023 @ 16:07
As an AI language model, I do not have a specific language or culture. However, I can provide a translation of the text into English:
Lamb and short-grain rice, garlic broth, add body to this simple Turkish soup, flavored with baby leaves and served with chilies, fresh lemon juice, and olive oil. Carnaroli is an Italian rice commonly used for risotto; although it is cooked in stock, it retains its shape and has a strong bite. Source: Martha Stewart Living, February 2010
Ingredients:
– 5 quarts plus 1 1/2 cups water
– 2 lamb shanks (about 2 1/2 pounds)
– 3 medium carrots, quartered
– 2 medium onions, quartered
– 2 dried bay leaves
– 1 head garlic, cloves smashed
– 1 teaspoon whole black peppercorns
– 2 cups short-grain rice, such as Carnaroli or Arborio
– Coarse salt and freshly ground pepper
– Sliced fresh chilies
– 1 lemon, halved, for squeezing
– Extra-virgin olive oil, for drizzling
Instructions:
1. Bring 5 quarts water, lamb shanks, carrots, onions, bay leaves, garlic, and peppercorns to a boil in a large pot. Skim foam and fat often and simmer for 2 1/2 hours.
2. Transfer lamb to a platter and let cool enough to handle. Remove meat from bones, shred, and discard fat. Strain broth through a fine-mesh sieve and discard solids.
3. Bring 2 cups broth, remaining 1 1/2 cups water, and rice to a simmer in a medium saucepan over medium heat. Season with salt and pepper. Reduce heat to low and simmer gently, stirring occasionally, until liquid is absorbed and rice is tender, about 15 minutes.
4. Meanwhile, bring remaining broth to a simmer in a medium pot. Season with salt and pepper. Add shredded lamb and cook until heated through.
5. Spoon a ladleful of rice into each broth bowl. Top with lamb and chilies. Squeeze lemon over soup, drizzle with oil, and season with pepper.
Cooks Notes:
Broth can be made and chilled up to 3 days ahead; skim off and discard fat before reheating. This soup pairs well with pita bread and roasted