On Tue, 5 May 2009 11:01:47 +0100, "Ophelia" >
wrote:

> As you will know, Dora posted your menu into rec.food.cooking.

X-posted, but as I don't take that group can someone check that it
arrives?

> I see a request
>
> "Yum! I wonder how to make the scented rice in phyllo? Anyone?


This I made up after having a Goose Kebab in Istanbul. A bowl was
lined with filo, parsley sprinkled in, then the kebabed goose meat,
then the rice. Filo folded over, turned out (I assume) onto a baking
tray, brushed with butter and baked.

The restaurant is http://www.asitanerestaurant.com/English/index.php
and if you are ever in Istanbul a *must* visit as it specialises in
Imperial Ottoman cuisine and especially as it is next door to the
Kariye museum, a chapel with some exquisite Byzantine mosaics.
http://en.wikipedia.org/wiki/Chora_Church


What I did last weekend was.

Cook basmati rice by the 1 cup rice 2 cups water, boil and simmer
until water has gone method leaving moist hot rice. The Turkish was
long grain, I went for basmati as I though it would flavour better; in
the end it didn't make any difference and I think that another time
I'd use long grain for being less sticky.

Mix into the hot rice cardamom pods, Greek raisins (much smaller that
usual ones) and bay leaves - you could use anything you fancy.

Mixing with a couple of forks to fluff the rice up so it doesn't end
up a starchy solid lump. Put the lid back on and allow to cool.

If I were doing this for small numbers I'd fish out the cardamom and
any other less than edible things before doing the next bit.

Find a container or mould that suits you as a portion size. I wanted
something tall rather than wide to get enough on the baking sheets,
but it's not important.

Line the mould with a single sheet or half sheet of filo. Fill with
the scented rice, not packing down. Fold over and turn out onto
baking sheet. *

I don't think a mould is actually necessary, some deft finger work
should be able to make a suitable parcel.

25 mins before needed brush liberally with melted butter and pop into
a moderately hot oven. When the filo is well cooked looking the rice
should be hot throughout.

I served one parcel per plate from the kitchen to avoid the risk of
them breaking up being transferred from a serving platter; the rest
was in serving dishes.

Matthew

* My friend James did this bit for me as I was running out of time /
hands / will to live and had to go change into white tie and tails.
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