Name: Green Wheat Pilaf with Breast of Chicken
Yield: Serves 6
Cuisine: Turkey
Ingredients: 1 teaspoon Turkish sweet red pepper paste; 1½ cups chicken stock or water; 8 ounces lean ground lamb or beef; ½ cup pine nuts; 1 cup frozen baby peas, thawed; 2 tablespoons chopped fresh flat-leaf parsley; ¼ teaspoon Aleppo pepper; 2 tablespoons extra virgin olive oil; ½ cup chopped onion; 1 cup baby green wheat (see Note); 4 tablespoons (½ stick) unsalted butter; 1 teaspoon crushed garlic; 1 teaspoon tomato paste, canned or homemade; Salt and freshly ground black pepper; 2 tablespoons chopped fresh mint; ¾ cup yogurt; 3 skinless, boneless chicken breasts (4 to 5 ounces each); ¼ cup coarse bulgur

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

In this Turkish version of the famous Egyptian dish (tagin hamam bi-l-fr ik, which is made with pigeon), slices of broiled yogurt-marinated chicken are served over a mixture of green wheat cooked with bulgur, ground lamb, and spices in an unglazed earthenware pot.

Green wheat, called freekah in the Middle East, is harvested in early spring. After the stores of winter wheat have been exhausted and before the newly planted wheat is ready for harvest, farmers gather piles