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WE'RE HERE WITH THE ANKARA TAVA RECIPE FROM BURSA, TURKEY! THIS DISH IS ACTUALLY NOT SPECIFIC TO BURSA, BUT THE VERSION MADE BY THE MASTERS IN BURSA IS PERFECT, IN OUR OPINION. IN THIS VIDEO, WE REVEAL THE ANKARA TAVA RECIPE WITH THE SECRET TIPS OF BURSA'S BEST MASTERS. YOU CAN FOLLOW STEP BY STEP FROM INGREDIENTS TO PREPARATION. ALTHOUGH THIS DISH IS EASY TO MAKE, IT'S NOTABLE FOR ITS PERFECT TASTE. BY WATCHING OUR VIDEO, YOU CAN EASILY MAKE ANKARA TAVA AT HOME.
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INGREDIENTS (SERVES 10)
10 pcs. of Shank
1 medium-sized Onion
3-4 Bay Leaves
SAUCE FOR SHANK
1 tbsp. Tomato & Pepper Paste mixture
1 tsp. Cumin
2 tsp. Wild Thyme
1 tsp. Chili Powder
1 tbsp. Salt
500 ml Water
FOR THE PILAF
4 tbsp. Clarified Butter (if not available, use butter)
7-8 tbsp. Vegetable Oil
2 pcs. Onion
1 tbsp. Tomato Paste
1 tbsp. Pepper Paste
6 cups Coarse Vermicelli
1 cup Rice (Optional)
5-6 pcs. Dried Apricots (quartered into 4 pieces)
2-3 Days-old Bread (quartered into 4 pieces)
7-8 pcs. Dried Plums
SPICES
1 tbsp. Salt
1 tsp. Black Pepper
1 tbsp. Cumin
1 tsp. Turmeric
1 tsp. Mint
2 tbsp. Isot Pepper
1/2 bunch of Parsley
1 bunch of Green Onions (only green parts)
6 cups Hot Water
6 cups Beef Stock
FOR GARNISH
7-8 pcs. Bell Peppers
10-12 pcs. Cherry Tomatoes
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MEATY & CHEESY'S COMMENT ON "ANKARA TAVA" (AYAZ) (A Feast Dish for Ramadan Tables)
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