Kepse Pilaf: Middle Eastern Delicacy

Kepse pilaf, originally belonging to the Arab culinary tradition, is particularly popular in Middle Eastern countries such as Syria, Iran, and Lebanon. In Turkey, it holds a significant place in the Hatay region’s cuisine, often chosen for invitations and special occasions. This pilaf stands out for its use of rich spices and its ability to transcend cultural boundaries, finding its place in various cuisines.

Historical and Cultural Significance

Kepse pilaf’s roots can be traced back to Arab culinary culture. Over time, this delicacy spread across different regions, being embraced by local cuisines. In Hatay’s culinary landscape, Kepse pilaf reflects the region’s gastronomic wealth and cultural diversity. The generous use of spices in this dish highlights the richness and variety of Arab cuisine.

Kepse Pilaf Preparation and Recipe

Kepse pilaf, known for its rich spices and aromatic flavors, is a traditional Middle Eastern dish. A staple in the Hatay region’s cuisine, this delicious pilaf is perfect for gracing invitation tables. Here is a step-by-step guide to preparing Kepse pilaf:

Ingredients:

• 2 cups jasmine rice
• 500 grams boneless chicken thighs or beef
• 4 tablespoons butter
• 2 tablespoons vegetable oil
• 1/4 cup peanuts
• 1/4 cup cashews
• 1 teaspoon cloves
• 4-5 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 2 tablespoons tomato paste
• 1 large onion, finely chopped
• 2 tomatoes, diced
• Salt, black pepper
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 tablespoon vinegar
• Optional: Kepse spices

Instructions:

1. Preparing the Rice: Rinse the jasmine rice thoroughly and let it soak in lukewarm water for about 30 minutes. Then drain using a sieve.
2. Marinating the Meat: Cut the chicken or beef into small pieces. In a bowl, marinate the meat with salt, black pepper, turmeric, coriander, and vinegar. Let it marinate for at least 30 minutes, or a few hours in the refrigerator if possible.
3. Cooking the Meat: In a large pot, heat the vegetable oil and some butter. Add the marinated meat and sauté on high heat until all sides are browned. After browning, add water to cover the meat and simmer on low heat until the meat is tender.
4. Preparing the Pilaf: In another pot, melt the remaining butter. Add the chopped onions and sauté until translucent. Add the cardamom, cloves, bay leaves, and cinnamon stick, and sauté for a few more minutes.
5. Combining the Pilaf and Meat: Add the drained rice to the pot, sautéing for a few minutes before adding the tomato paste, diced tomatoes, salt, and pepper, and mixing well. Add the cooked meat and its broth (about 2 cups). If necessary, add a little more water. Cook on low heat until the rice absorbs all the liquid.
6. Final Touches: Near the end of cooking, lightly roast the cashews and peanuts in a pan and sprinkle them over the pilaf. Let the pilaf rest to absorb the flavors.
7. Serving: Serve the pilaf hot. You can accompany it with yogurt or a salad if desired.

By following these steps, you can indulge your guests and family with Kepse pilaf. Bon appétit!