Stuffed Breast of Lamb in the Style of Diyarkabir

Preparation info

  • Serves

    5 to 6

    • Difficulty

      Complex

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

This Turkish stuffed lamb breast, called kaburga dolmasi, is the most popular item at the Kurdish-style restaurants of famous restaurateur Selim Amca’nin’s in Ankara and Diyarkabir. It’s a dish for spring, when young lamb is available. The rice stuffing is scented with allspice, cinnamon, and dark opal basil, spiked with pine nuts, almonds, and raisins.

While the closed compartment of the clay baker may make you think of steaming, in fact the cooking is a two-step process. Fi