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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥850kcal
💪55gProtein
🌾45gCarbs
🥑60gFat
🌿5gFibre
⚖️500 gServing

* Per serving · 500 g. May vary.

Allergens

🥜 Nuts

Laba Dolması

How to order / say it
Say it Laba Dolması — [LAH-bah dol-MAH-suh]
Order I'd like the laba dolması, please.
Locally Laba dolması alabilir miyim, lütfen?
Say locally

Lamb neck stuffed with a rice and spice mixture.

Why try it?

Laba Dolması is a testament to Antalya's culinary creativity, transforming everyday ingredients into gourmet experiences. It showcases the local knack for achieving depth and richness in dishes that are shared at the table.

How it tastes

The dish is rich, with delicate, moist meat enveloping the fragrant rice. A blend of spices gives warmth, with a nutty aroma provided by the incorporation of local nuts.

Origin & History — first documented: 1870

Commonly cooked during the Ottoman influence in the 19th century, Laba Dolması was developed in the Taurus Mountain villages around Antalya, utilizing available lamb and grains in creative ways.

Recipe

Ingredients

  • 🥩 700 g lamb neck
  • 🌾 150 g rice
  • 🥜 30 g walnuts
  • 🧂 5 g cinnamon
  • 🧄 80 g onion
  • 🫒 25 ml olive oil

Method

  1. 1 Debone the lamb neck, leaving it open for stuffing.
  2. 2 Cook rice with onions, walnuts, cinnamon, and olive oil.
  3. 3 Stuff the lamb neck with the cooked rice mixture and sew it up.
  4. 4 Roast in an oven at 180°C for 2 hours until fully tender.

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All Europe recipes — Turkey — Antalya — Laba Dolması
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