Pasta & Rice dishes
	Nohutlu Pilav (Rice Pilaff with Chick Peas)
	Serves 4-6
	Ingredients
	150 gr chick peas -soaked overnight 200 gr rice -washed and drained 60 gr butter 1/2 litre (500 ml) chicken broth
	Preparation
	Wash and drain the rice. Put the chick peas into a large saucepan and cover them with water, add some salt, bring to the boil, then cover and simmer 1-2 hours until they are soft enough.  After draining them, melt the butter in a medium size saucepan, and then add the rice and fry for a minute. Add in the cooked chick peas and mix.  Pour in the hot broth, bring to the boil then cover and simmer for 20 minutes, until all the water is absorbed and the grains are soft. Serve hot.
	Recipies
	References
	Vegetarian dishes have been marked with sign Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London. Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London. Jemal, H., Cyprus Today, various.
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