Turkish Lamb Ribs Recipe

August 31, 2024 Odiraa

Turkish Lamb Ribs Recipe

Here’s a delicious Turkish-inspired lamb ribs recipe that’s packed with flavor:

Turkish Lamb Ribs

Ingredients:

1 kg (2.2 lbs) lamb ribs
2 tbsp olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground sumac (optional)
1/4 tsp red pepper flakes (or more, to taste)
Salt and pepper to taste
Juice of 1 lemon
2 tbsp tomato paste
1/4 cup water
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Marinade:
- In a large bowl, mix the olive oil, minced garlic, chopped onion, ground cumin, ground coriander, paprika, cinnamon, allspice, sumac (if using), red pepper flakes, salt, and pepper.
- Add the lamb ribs to the bowl and massage the spice mixture into the meat, ensuring it’s well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
Cooking the Lamb Ribs:
- Preheat your oven to 160°C (320°F).
- In a large ovenproof skillet or roasting pan, sear the lamb ribs on both sides over medium-high heat until browned.
- In a small bowl, mix the lemon juice, tomato paste, and water, then pour over the ribs.
- Cover the skillet or pan with aluminum foil and transfer it to the oven.
- Cook for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
Final Touches:
- Remove the foil and increase the oven temperature to 220°C (430°F).
- Let the ribs roast uncovered for an additional 10-15 minutes, or until they are nicely caramelized and slightly crispy on the edges.
Serve:
- Garnish with freshly chopped parsley and serve the ribs hot with your choice of side dishes, such as rice, roasted vegetables, or a fresh salad.

Enjoy your Turkish lamb ribs!

Kaburga

Kaburga is another traditional Turkish dish made from lamb ribs (or lamb breast) and is often slow-cooked to create tender, flavorful meat.

There are different variations of Kaburga depending on the region in Turkey, but a popular version is “Kaburga Dolması” (Stuffed Lamb Ribs), which is especially famous in the southeastern part of the country.

Here’s a recipe for Kaburga Dolması:

Kaburga Dolması Recipe (Stuffed Lamb Ribs)

Ingredients:

1 kg (2.2 lbs) lamb ribs or lamb breast
1 cup rice
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp pine nuts
1 tbsp currants
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cumin
Salt and pepper to taste
2 tbsp butter or olive oil
1/2 cup water or broth
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Filling:
- In a large pan, heat the butter or olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the pine nuts and currants, and cook for another 2 minutes.
- Stir in the rice, allspice, cinnamon, cumin, salt, and pepper. Cook for another 2-3 minutes, stirring frequently.
- Add 1/2 cup of water or broth to the rice mixture, cover, and let it simmer on low heat until the rice is partially cooked (about 10 minutes). The rice will finish cooking inside the lamb ribs. Remove from heat and let it cool slightly.
Stuff the Lamb Ribs:
- Carefully make a pocket in the lamb ribs or breast by cutting along the bone, creating space for the stuffing.
- Stuff the partially cooked rice mixture into the pocket, packing it tightly.
- Sew or secure the opening with kitchen twine or toothpicks to prevent the stuffing from falling out during cooking.
Cook the Kaburga:
- Preheat your oven to 160°C (320°F).
- Place the stuffed lamb ribs in a large ovenproof dish or roasting pan. Add a bit of water or broth to the bottom of the pan to keep the meat moist during cooking.
- Cover the pan with aluminum foil and cook in the oven for 2 to 2.5 hours, or until the meat is tender and the rice is fully cooked.
Serve:
- Once cooked, remove the kaburga from the oven and let it rest for a few minutes before cutting.
- Garnish with freshly chopped parsley and serve hot, ideally with a side of yogurt and a fresh salad.