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Antalya (Turkey)
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Main course
Meat
Food Flavour DNA
Nutritional Values
750kcal
45gProtein
40gCarbs
50gFat
4gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🥜 Nuts
Kaburga Dolması
How to order / say it
Say it
Kaburga Dolması — [kah-BOOR-gah dol-MAH-suh]
Order
I'd like the kaburga dolması, please.
Locally
Kaburga dolması alabilir miyim, lütfen?
Say locally
Stuffed lamb ribs with rice, spices, and nuts.
Why try it?
Kaburga Dolması is a dish that epitomizes the grandeur of Antalya's festive cuisine, often seen during celebratory events and festivals. It highlights the region's rich history and culinary extravagance.
How it tastes
This dish offers a rich, savory combination, where tender lamb ribs encase flavored rice, nuts, and aromatic spices, creating a symphony of textures and flavors.
Origin & History — first documented: 1850
Evolving from the Ottoman era's lavish banquets, it gained prominence in the 19th century in Antalya. The dish was crafted to use local meats and staple grains for grand feasts.
Recipe
Ingredients
- 🥩 600 g lamb ribs
- 🌾 150 g rice
- 🥜 30 g pine nuts
- 🧂 5 g allspice
- 🧄 100 g onion
- 🥛 50 g butter
Method
- 1 Season lamb ribs and set aside.
- 2 Cook onions and pine nuts in butter before adding rice and allspice.
- 3 Stuff spiced rice mixture into the cavity of the lamb ribs.
- 4 Roast in the oven at 180°C for 1.5 hours until tender.
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