*For the meat:
- 500 g meat (beef or lamb), cut in small chunks
- 2 Tbsp vegetable oil
- 2 cloves of garlic, crushed
- ½ tsp thyme (optional!)
- Salt and pepper, to taste
*For the rice:
- 3 Tbsp orzo
- 1 cup rice, washed and drained
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 2 cups of the meat’s cooking liquid (or hot water)
- Salt, to taste
Directions:
1) Place the meat in a heavy pan, pour in the water and cover. Cook until tender at low to medium heat. Season with salt and pepper and make sure to reserve and keep the cooking liquid
2) In a separate pan, stir in oil and sauté the crushed garlics and thyme for about few seconds. Then take out the cooked meat from the other pan and spread evenly over the garlics and sauté for about few minutes. Once ready, set aside
3) For the Turkish rice, heat the butter and oil in a deep saucepan over low heat and add the orzo to the pan stir around for a few minutes until you see it start to change colour
4) Add the cup of rice and continue to stir. Keep the pan over low heat and keep stirring, otherwise the rice and orzo will burn! After 3-4 minutes, add the stock or hot water
5) Turn up the heat and bring the rice to the boil, fully. Once the rice is boiling, give it a couple of stirs around, put a lid on the pan, leaving a small gap and reduce the heat to medium-low
6) Leave the rice to simmer for about 10 minutes until the water or stock has absorbed. Remove from the heat, put the lid firmly on the pan and leave the Turkish rice to stand for 20 minutes
7) After 20 minutes, remove the lid and serve the Turkish rice with warm beef or lamb meat
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