Kaburga Dolmasi – Adiyaman

Ingredients

1 cup of rice
1 tea glass of coarsely ground sweet almonds
2 tablespoons of butter
1 glass of water
2 teaspoons of chili pepper
1 tablespoon basil or basil
1 bunch finely chopped parsley
salt
black pepper
1.5 kg lamb ribs (forearm would be better)
Small amount of pepper paste
1 teaspoon black pepper

How It Is Made

First of all, rice is washed and drained. Melt the butter in a pot and fry the rice and almonds. Put half of the mixture in a bowl and separate it, add 1 glass of water to the remaining mixture and cook until the rice becomes soft. After the rice has cooled, add chili pepper, salt, black pepper, parsley, basil and the reserved rice mixture and mix well. After the rib is filled with rice, it is sewn with a strong thread. Place the stuffed ribs in a large metal strainer and cover it with a suitable lid. The strainer is placed over a large pot containing water. (Be careful not to let the water touch the strainer.) Leave it to steam for approximately 3 hours. Then, add black pepper and a little water to the pepper paste and mix. Place the stuffed ribs on a baking tray and spread the tomato paste on it. Bake in the oven preheated to 200 degrees for approximately 20 minutes until golden brown.

Source: Adıyaman Cemile cookbook, Mehmet ÖNCÜ