Stuffed İskilip, also known as İskilip Dolması, is a traditional Turkish dish that originates from the town of İskilip in the Çorum province of Turkey. İskilip is known for its unique take on stuffed grape leaves, a dish that is popular throughout the Middle East and Mediterranean regions. Here’s recipe of Stuffed İskilip;
Put the washed and drained meats into a pressure cooker, add enough water to cover them, and cook for about one and a half hours. Save the meat broth.
Soak 2 cups of rice in water. Remove the cooked meats and shred them.
Sauté the shredded meats in 2 tablespoons of butter, adding 1 teaspoon of salt and black pepper.
In a separate pot, melt 2 tablespoons of butter and sauté 2 onions, diced into cubes.
Add the drained 2 cups of rice and sauté until the rice turns pink.
Add enough meat broth to cover the rice, along with 1 teaspoon of salt and black pepper.
Cover the pot and let it cook on low heat. Stir once when the liquid is absorbed and the rice starts to form small bubbles. Let it simmer on low heat.
After the liquid is absorbed and the rice is cooked, let it sit covered for 15 minutes.
Serve the pilaf on a plate and arrange the shredded meats on top. Enjoy your meal!
