Gipsy Pilaf

Çingene Pilavi

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

This pilaf comes from Aydın, on the Aegean, where it is invariably served on market days. When the housewife returns home, tired out from shopping in the market, she prepares gipsy pilaf as it is easy to make and also uses up any bruised vegetables.

The dish is called Gispy Pilaf because gipsies tend to eat a lot of raw foods as they are constantly travelling