Mardin Kaburga Dolması
The Story
The crown jewel of Mardin cuisine, this dish blends Süryani (Assyrian), Arab, and Kurdish cooking traditions. Preparing it is a daylong affair traditionally reserved for weddings, religious holidays, and to honor distinguished guests.
Ingredients
- Whole lamb rib rack- 2kg
- Rice, washed and soaked- 2 cups
- Currants- ½ cup
- Pine nuts- ¼ cup
- Allspice- 1 tsp
- Cinnamon- ½ tsp
- Black pepper- ½ tsp
- Butter- 2 tbsp
- Salt- 1 tsp
- Kitchen thread and needle- 1
Instructions
Have your butcher prepare the lamb rib rack with a pocket between the meat and bones.
Toast pine nuts in butter until golden. Add drained rice and sauté for 2 minutes.
Add currants, allspice, cinnamon, pepper, and salt to the rice. Mix well.
Stuff the rice mixture into the lamb rib pocket, filling it about ¾ full (rice will expand).
Sew the opening shut with kitchen thread, making tight stitches.
Place the stuffed ribs in a large, deep pot. Cover completely with cold water.
Bring to a boil, then reduce to a very gentle simmer. Cook covered for 4-6 hours.
Check occasionally and add hot water if needed to keep the ribs submerged.
The ribs are done when the meat pulls away from the bone easily.
Transfer to an oven at 200°C for 15 minutes for a crispy exterior. Remove thread and serve.
Serving Suggestions
Slice between ribs and serve with the aromatic pilaf spilling out. Accompany with a simple salad of fresh herbs and pomegranate seeds.