{"id":6939,"slug":"pilaf-turkish-style","title":"PILAF (TURKISH STYLE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of rice","cold water","two cups of soup stock","one-quarter of a white onion","one-half can of tomatoes","olive oil or chicken-fat","salt","pepper","a jointed chicken slightly parboiled, or slices of cold cooked chicken or turkey"],"ingredients_norm":["rice","cold water","soup stock","white onion","tomato","olive oil or chicken fat","salt","pepper","jointed chicken slightly parboiled"],"steps":["Soak one cup of rice in cold water for one hour.","Pour off the water, and put the rice with two cups of soup stock and one-quarter of a white onion on to boil.","Stew until the rice absorbs all the stock.","Stew one-half can of tomatoes thoroughly and season with olive oil or chicken-fat, salt and pepper.","Mix it with the rice.","Sauté in chicken-fat to a light color, a jointed chicken slightly parboiled, or slices of cold cooked chicken or turkey.","Make a depression in the rice and tomato, put in the chicken and two tablespoons of olive oil or chicken-fat.","Stew all together for twenty minutes.","Serve on a platter in a smooth mound, the red rice surrounding the fowl."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w27:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"883523ec25c7acfe2431c501077c3c66b83d081082b27530e1fd2cee05890416","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pilaf-turkish-style"}