Turkish Stuffed Lamb Ribs with Rice and Herbs
Kaburga Dolması
This festive dish features tender lamb ribs stuffed with aromatic rice, pine nuts, and fresh herbs, creating a rich and savory flavor. The golden-brown ribs present beautifully on the table, filled with fluffy, spiced rice that absorbs the lamb's natural juices. It's an impressive centerpiece that showcases the artistry of Ottoman palace cuisine.
Ingredients
Instructions
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Prepare the ribs
Carefully separate the lamb ribs to create pockets between the bones and meat, keeping the ribs connected at the base. Season all surfaces with 1 tsp salt and 1/2 tsp black pepper. Work gently to avoid tearing the meat. Do not cut completely through the ribs or they will fall apart.
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Make rice filling
Heat 60ml olive oil in a large pan over medium heat for 2 minutes. Add finely diced onions and cook for 5-6 minutes until soft and translucent. Add rice and stir constantly for 3-4 minutes until grains are lightly toasted and coated with oil. Do not let the rice brown or stick to the pan.
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Season the filling
Add tomato paste, pine nuts, chopped parsley, dill, cinnamon, allspice, remaining salt and pepper to the rice mixture. Stir over medium heat for 2-3 minutes until the tomato paste darkens and becomes fragrant. The mixture should smell aromatic and well-blended. Do not overcook or the herbs will lose their fresh color.
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Stuff the ribs
Remove rice from heat and let cool for 5 minutes until comfortable to handle. Carefully stuff each rib pocket with the rice mixture, pressing gently to fill completely without overpacking. Use about 2-3 tablespoons per pocket depending on size. Do not force too much filling or the ribs may burst during cooking.
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Sear the ribs
Heat remaining olive oil in a large oven-safe Dutch oven over medium-high heat for 2-3 minutes. Sear the stuffed ribs for 4-5 minutes per side until golden brown all over. The meat should develop a nice crust and the filling should stay intact. Do not move the ribs too quickly or the filling may spill out.
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Braise in oven
Preheat oven to 160°C. Add hot beef stock to the Dutch oven, cover tightly with lid, and braise for 90-110 minutes until the meat is fork-tender and pulls away from the bone easily. Check every 30 minutes and add more stock if needed. Do not let the liquid completely evaporate or the ribs will dry out.
Tips
Cooking Tips
Let the stuffed ribs rest at room temperature for 15 minutes before searing - this helps the filling set and prevents it from falling out during cooking.
Alternatives
Replace pine nuts with chopped almonds or walnuts for a different texture and slightly nuttier flavor, though pine nuts provide the most authentic taste.
Serving & Storage
Serve immediately with yogurt, pickled vegetables, and fresh bread. Store leftovers covered in the refrigerator for up to 3 days and reheat gently in a covered dish with a splash of stock.
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