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Urfa pilaf with chickpea, lamb and raisin topping

Serves 6Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water52%
  2. Raisin12%
  3. Rice12%
  4. Grape molasses8%
  5. Diced lamb7%
  6. Chickpeas 5%
  7. Clarified butter (ghee) 4%
  8. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the chickpeas 12 hours ahead, peel off the skins and split them in half.

  2. Cut the lamb into small bite-size pieces and brown it in its own fat.

  3. Cook the chickpeas and meat with the 1 litre of water for 30 minutes until the liquid is absorbed.

    30 min

  4. Add 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.

  5. Pick over and rinse the rice; heat the clarified butter and fry the rice, stirring, until translucent.

  6. Add the salt and hot water, cook, then let it steep for 1-2 hours.

    1 h

  7. Fluff the pilaf gently, plate it and spread the topping over it.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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