Stuffed Lamb Ribs (Kaburga Dolması)

Total time

225 dk

Servings

6

Calories (est.)

~720 kcal

Difficulty

zor

kaburga dolmasi recipe · turkish stuffed ribs · stuffed lamb ribs

225 dk · 6 servings · 720 kcal

Ingredients

• 1 whole rack of lamb breast/ribs with pocket cut inside (approx. 2 kg)
• 2 cups Baldo or short-grain rice
• 2 tbsp butter
• 2 tbsp pine nuts
• 1 tbsp dried currants
• 1 tsp allspice
• 1 tsp ground black pepper
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 bunch fresh flat-leaf parsley, finely chopped

Method

1. Soak the rice in warm salted water for 20 minutes, then rinse thoroughly under cold water and drain.
2. Melt the butter in a pan and toast the pine nuts until golden; add the rice, currants, allspice, black pepper, chili flakes, and salt, cooking for 3-4 minutes.
3. Pour in 1.5 cups of hot water, cover, and simmer on low until the liquid is absorbed; allow to cool slightly and fold in the chopped parsley.
4. Gently fill the rib pocket with the aromatic rice leaving enough room for the grains to expand, then sew the opening securely with kitchen twine and a needle.
5. Place the stuffed ribs into a large pot, cover with boiling water, and simmer gently over low heat for 2 to 2.5 hours until the meat is exceptionally tender.
6. Transfer the braised ribs to a baking tray, ladle some cooking broth over the top, and roast at 200°C (400°F) for 25-30 minutes until richly browned.

Do not overpack the meat pocket; rice expands substantially during the long braising process, and an overfilled pocket risks tearing open.

FAQ