Urfa pilaf with chickpea, lamb and raisin topping
Ingredients
- 1,000 gWater step 3
- 220 gChickpeas
- 300 gDiced lamb
- 500 gRaisin
- 340 gGrape molasses
- 40 gClarified butter (ghee) step 4
- 500 gRice
- 150 gClarified butter (ghee) step 5
- 3 gSalt
- 1,200 gWater step 6
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water52%
- Raisin12%
- Rice12%
- Grape molasses8%
- Diced lamb7%
- Chickpeas 5%
- Clarified butter (ghee) 4%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the chickpeas 12 hours ahead, peel off the skins and split them in half.
Cut the lamb into small bite-size pieces and brown it in its own fat.
Cook the chickpeas and meat with the 1 litre of water for 30 minutes until the liquid is absorbed.
30 minAdd the raisins (washed and soaked for 1 hour, then drained), the molasses and clarified butter, bring to the boil and remove from the heat. This is the topping.
Pick over and rinse the rice; heat the clarified butter and fry the rice, stirring, until translucent.
Add the salt and hot water, cook, then let it steep for 1-2 hours.
1 hFluff the pilaf gently, plate it and spread the topping over it.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 246 (Şanlıurfa Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026