Stuffed vegetables and leaf rolls
A special-occasion dish of lamb ribs stuffed with Ottoman-style rice pilaf made with currants and pine nuts, then slowly roasted and drizzled with a light syrup. Its rich texture and sweet-savory balance make it a centerpiece for entertaining.
Rinse and drain the rice. Sauté the finely chopped onion in butter, then add the currants and pine nuts and sauté for a few more minutes. Add the rice, cinnamon, black pepper, and salt, and stir to combine.
Open a pocket in the lamb ribs without tearing the inner membrane. Loosely fill it with the prepared rice pilaf and secure the opening with toothpicks.
Rub the stuffed ribs with melted butter and salt, then wrap them tightly in foil. Roast at 180°C / 355°F for 75 minutes, then uncover for the final 15 minutes to brown the top.
Boil the sugar and water, then add the lemon juice and cook until syrupy. Drizzle the hot syrup over the ribs as soon as they come out of the oven and serve.
Important: Use a thin, sharp knife to open a pocket in the ribs without tearing the inner membrane; otherwise, the filling may spill out as it cooks. Caution: Wrap the ribs tightly in foil while roasting, then uncover for the final 15 minutes to brown the top.
Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim. Ölçüleri göz kararı yaptım, biraz tuzlu oldu. Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım.
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