A special-occasion dish made by stuffing the inside of a lamb rib cage with an Ottoman-style rice filling of rice, currants, and pistachios, slow-baking it in the oven, and drizzling it with a light syrup. With its rich texture and sweet-savory balance, it is a favorite of guest tables.
Wash and drain the rice; sauté finely chopped onion in butter, add the currants and pine nuts and sauté a few more minutes, then add the rice, cinnamon, black pepper, and salt, and combine.
Open a pocket in the lamb ribs without tearing the inner membrane, stuff the prepared rice filling in loosely, and secure the opening with a toothpick.
Rub the stuffed ribs with melted butter and salt, wrap tightly in foil, and bake at 180°C for 75 minutes, unwrapping the foil for the last 15 minutes to brown the top.
Boil the sugar with water and add lemon juice, cooking until it reaches the right consistency, then drizzle it hot over the ribs straight out of the oven and serve.
Important: use a thin, sharp knife to open the pocket without tearing the rib's inner membrane, otherwise the filling will leak out while cooking. Caution: wrap the ribs tightly in foil while baking in the oven, then unwrap the foil for the last 15 minutes to brown the top.
Letting the short ribs rest at room temperature for a few hours before putting them in the oven ensures the meat cooks more evenly; drizzling the syrup over it at serving time preserves the sweet-savory balance.
Admin DadaGastro · verified in test kitchenBuzdolabında 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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