Traditional stuffed abomasum (şirden dolması), where lamb abomasum is filled with a spiced rice mixture and boiled until cooked. This offal dolma, requiring skill from Aegean and Central Anatolian cuisine, is an assertive delicacy for special tables with its richly spiced filling.
Scrub the cleaned abomasum thoroughly with coarse salt and lemon, rinse several times with plenty of water, and drain. Thorough cleaning is essential for both food safety and flavor.
Heat the oil in a pan and sauté the onion, add the tomato paste, and stir until fragrant. Add the washed rice, red pepper flakes, black pepper, allspice, and salt, and sauté for 3 minutes, then let cool slightly.
Loosely fill the abomasum with the filling, allowing room for the rice to expand, and close the opening with string or a toothpick. Important: Do not pack it tightly, or it will burst while cooking.
Place the stuffed abomasum in salted water in a large pot and simmer over low heat for about 45 minutes, until the rice inside softens. Caution: Both the abomasum and the rice must be fully cooked. Slice and serve hot.
Important: When stuffing the abomasum, account for the rice swelling once boiled and fill it loosely; an overly full stuffed pouch can burst while cooking. Caution: Thoroughly cleaning the abomasum is essential for food safety — buy it pre-cleaned from the butcher and scrub it with salt and lemon. The offal and rice must be fully cooked. Contains no tree nuts, no gluten.
The tomato paste and spices added to the boiling water flavor the abomasum from the outside too. After boiling the stuffed dish, you can lightly fry it in a pan if you like, to crisp up the outer surface.
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