Ingredients

• 2 cups crushed wheat or aşlık
• 500 g neck meat
• 2 onions
• 2 tablespoons of butter
• 1 teaspoon red pepper flakes
• ½ teaspoon of salt

How It Is Made

The crushed wheat is washed, put into the pot, chopped onions, meat, salt and water are poured until it reaches 4 fingers and put into the tandoor. When the pilaf is cooked, it is taken out of the tandoor and poured into a copper tray. The bones of the cooked meat are removed. On the other hand, red pepper flakes are sprinkled on the hot butter melted in a pan, poured over rice and taken to the table.

Note: If there is no neck meat, roasted meat can be added after the rice is cooked.

Source: Aksaray Culinary Culture and Local Dishes, 2018

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