Stuffed ribs, made from the rib part of the lamb in Diyarbakir in Turkey, prepared by mixing various spices such as boiled rice, parsley, black pepper, chili pepper, basil and tomato paste and stuffing the ribs into the ribs. Today we’ll make homemade Stuffed Ribs, here’s recipe of Stuffed Ribs;
Let's start by thinking that it is a difficult and delicious recipe. To prepare the pilaf filling, take 3 cups of rice in a deep bowl and soak it with salty warm water and leave it to swell for at least 15 minutes.
Put 2 tablespoons of raisins in another bowl filled with water and let them wait. While the rice swells, take 2 tablespoons of butter in a large pot and add finely chopped 3 onions.
When the onions start to turn pink, add ½ a cup of peanuts and sauté for a while.
Then add finely chopped garlic. Add 1 tablespoon of pepper and tomato paste, and add almost a cup of water on top to make the mixture homogeneous. Then strain and wash the rice and add it to the pot and sauté for a while.
Add about ½ a cup of water and mix well. Then add 2 teaspoons of allspice, cumin, coriander, cinnamon, black pepper, 1 teaspoon of salt, and the strained raisins to the pot and mix well.
Add another ½ a cup of water and 1 more tablespoon of butter and stir until the butter melts and the mixture becomes homogeneous. Thus, you will have half-cooked pilaf. Then turn off the heat of the pot.
After turning off the heat of the pot, add finely chopped parsley and dill to the pilaf and mix well. Your pilaf filling is ready.
Take the lamb ribs, if your butcher did not prepare a pocket for you to fill the ribs, to prepare it yourself; Use a very sharp and pointed knife to separate the upper skin part of the ribs from the rib bones by holding your knife parallel to the rib bones and slowly cutting to create a pocket.
Using your fist, expand this pocket along the entire rib. Thus, you will have a space where you can fill the pilaf between the rib bones and the upper skin.
Fill this pocket with the half-cooked half pilaf you prepared using a spoon and sew the ribs with a needle and thread to close the opening. This way, the rice grains, which will cook and grow inside the stuffed ribs, will not be able to come out.
Take the stuffed rib you prepared and put it in a large baking tray, fill the tray with enough water that it will not overflow from the tray, and cover the tray tightly with aluminum foil. This way, the stuffed ribs will cook slowly with steam.
Preheat your oven to 220 degrees and leave it to cook for about 2.5 hours. Each oven is different, adjust your oven and cook without burning.
In the meantime, prepare the sauce for the top. In a pan, heat 3 tablespoons of olive oil and add 1 tablespoon of tomato paste and 1 cup of water, and mix well. Then add 1 teaspoon of honey and 1 tablespoon of pomegranate molasses to prepare your sauce.
Cook the remaining half of the pilaf, which you have filled the ribs, with the addition of about 1.5 cups of hot water until the water is absorbed.
After 2.5 hours, remove the stuffed ribs from the oven and open the aluminum foil. Spread the sauce you prepared nicely on top of the stuffed ribs and put them back in the oven with the top open and cook for about 15-20 minutes.
When the top of the stuffed ribs turn golden and the skin becomes crispy, your dolma is cooked. Remove from the oven and place it on a serving tray.
Decorate the empty parts of the tray with the cooked pilaf. Serve hot. Enjoy your meal.
