Chick Casserole with Turkish Truffles – *

(*) Domalanli pilic gueveci

The best truffles in Turkey are found in Central Anatolia in the Konya area. These truffles are very different in taste from French and Italian truffles. In the villages they are used as a substitute for meat, because they give a meaty taste to dishes. They go well with long grain rice, vegetables and kebabs – and with this pilaf with truffles they are exceptionally delicious.

Melt the butter, fry the chick parts in it for five minutes, then place them in a Reindl.

Roast the potatoes and truffles in a pan for two minutes, then place them in the dish. Drain all but two tablespoons of the fat from the pan, then add the onions and peppers. Roast for two to three minutes, add the tomatoes and continue to roast for three minutes while stirring, then place in the dish. Pour the water, season with salt and pepper, put the lid on and put on the flame. When the contents of the pot boil, reduce the temperature and simmer gently for an hour.

Bring to the table in the Reindl (Guevec), offer bulgur pilaf and ayran with it.

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