Oven-Baked Ankara Pan Recipe (Barley Vermicelli)
Oven-Baked Ankara Pan Recipe; It is prepared by cooking boiled and softened meat together with barley noodle rice on a tray. In this explanation, the Ankara pan ingredients and how-to steps are clear: seal the meat, boil it; Roast the noodles, put them on a tray and drain them in the oven.
Ingredients
1. For boiling meat
2. For pilaf
Step-by-Step Method
Seal the meat
Heat a small amount of oil in a cast iron pan or a large pot. Place the meat in a single layer and seal it, both front and back, for 1-2 minutes until it acquires color.
Boil with aromatics
Put the sealed meat into the pot. Add onion pieces, garlic, bay leaf, rosemary and black peppercorns. Put 1.5–2 liters of hot water and salt on it.
Soften the meat
Cook over low-medium heat until the meat becomes soft. Strain and separate the resulting broth; Set aside 1 glass of broth to use in rice.
Prepare the base of the rice
For pilaf, heat olive oil in a pan. Add chopped onion, garlic and peppers and sauté for 2-3 minutes until tender. Add peas and mix.
Roast the noodles
Add barley noodles, butter, salt and spices. Stir fry the noodles until they turn slightly coloured; This step gives flavor to the rice.
Transfer to a tray
Spread the roasted noodles evenly on the baking tray or in my debt.
Add the water and place the meat
Pour 4 cups of hot water and 1 cup of broth into the tray. Place the boiled meat on it.
Bake in the oven
Bake in a preheated oven at 200°C for 30–35 minutes until the rice absorbs its water and is cooked. If necessary, turn the meat halfway through cooking to brown both sides.
Rest and serve
After taking it out of the oven, let it rest for 10 minutes. Let the rice rise slightly and serve with the meat.