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This "kapama" dish is quite common in the Balkans, has an important place in the Trakya cuisine in Turkey, especially in Edirne and Kırklareli.
The most important spice is the black pepper added to it while cooking, although it may seem difficult to make, it is a very simple and delicious dish. Here is the delicious closure recipe for those who love local flavors.
You may like this Dil Söğüş / Boiled Sliced beef (ox) tongue
The typical of kapama is the rice should have a slightly dry texture on the surface part.
Traditionally this delicious dish is usually cooked and eaten on the morning of the "bayram" feast like Ramazan bayram ( Eid El Fitr) or Eid el Adha.
Kapama can be prepared not only from chicken. We can use turkey chicken (turkçe; hindi), goose, lamb/mutton, or beef.
If you are searching kapama around the internet, the recipe could be very much varied. Some use tomato paste, some are plain. But basically, it's a rice slowly roast in the (stone) oven with meat or poultry's broth.
What we need to make kapama.
The main ingredient is rice. Basiccally we can use any type of rice, but make sure it's not short grain/ fine grain. Generally local here use pilavlık pirinç, typical rice for make any rice dish. It has relatively long grain similar to jasmine rice--even mostly I use jasmine rice. Or you can use baldo rice too.
Animal protein. There are wide of choices for protein, for example today I use shoulder and thigh part of lamb. You can use beef as well. For lamb/ sheep or beef you can use any part as your prefer. Sometimes I use beef tail as well and it was so great!
But for Chicken, try not to use breast part cause it will end up dry. Use turkey also is great choice but I never use breast part of turkey and don't how is the result. Mostly we use turkey or chicken leg and thigh.
As I mentioned above some recipe vary from each other some using tomato paste, some not. some using smoked paprika, some are not. But for basic seasoning is salt and black pepper.
Some people may add vegetables like aubergine, green banana chili peppers, tomato, etc. But some just enjoy their kapama plain and only using onion for their pilaf.
So, are you interested enough to try this dish? Let's make it! It's simple and easy than you think.
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Fırında Kuzu Kapama (Roasted Lamb and Rice)
By: Çitra's Home Diary
Serve 4-5
Ingredients
Ingredients
For lamb:
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- 1 or 2 lamb thigh or shoulder (about 1.2 kg)
- 1 onion, quarter
- 2-3 cloves of garlic, crushed
- 1 tsp whole black/red peppercorns
- 3 bay leaves
- salt to taste
- Salt and black pepper powder (for the lamb after cooking)
For rice:
- 500 gr long-grain rice. Washed and drain
- 4-5 Tbsp butter/ olive oil
- 1 medium onion, finely chopped
- 2 tbsp currant
For lamb sauce:
- 1 tbsp olive oil
- ½ tbsp smoked paprika powder
How to make:
A. Prepare the lamb.
In a big pan place lamb shoulder/ thigh together with onion, crushed garlic, whole peppercorns, bay leaves, and salt. Bring to cook until lamb is tender and cooked through.
Take the lamb and strain the broth. You should have about 4-5 cups to cook the rice later.
Season the lamb with salt and black pepper powder, set aside.
B. Prepare the rice.
In a medium pan, heat butter or olive oil, add in chopped onion, and stir fry until onion is translucent but not burning.
Mix in rice and currant, stir to well combined, and all the rice is covered with oil.
Remove from heat and move the rice into a wide and deep heat-proof tray.
Place cooked lamb over the rice.
Add hot broth (from cooking lamb before) over the rice. I use about 4 cups (800 ml) for 500 gr rice.
Meanwhile, preheat the oven at 215℃.
C. Sauce rub for the lamb.
Mix olive oil and smoked paprika powder. Using a brush, apply the rub sauce over the lamb. Cover the baking tray with aluminum foil and roast it in preheated oven for about 35 minutes or until rice absorbed all the broth.
Lower the heat at 180℃, take off the aluminum cover, and roast again for another 20 minutes (without cover).
Serve it warm with any side dish/ salad you like.
Afiyet olsun.
Serve with Ayran drink.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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BAHASA INDONESIA
بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ
Merhaba dari Türki semuanya 👋
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟
Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.
Nama hidangan nasi panggang ini "kapama", cukup terkenal terutama di daerah Balkan. Memiliki tempat yang cukup penting dalam budaya masakan khas daerah Trakya-Turki, terutama di kota Edirne dan Kırklareli.
Bumbu utamanya adalah lada hitam yang ditambahkan saat memasak, meskipun mungkin tampak sulit untuk membuatnya, sebenarnya ini adalah hidangan yang cukup sederhana dibuat namun memiliki kelezatan yang khas.
Apa sih ke-khasan kapama ini?
Ciri khas kapama adalah nasinya harus memiliki tekstur yang agak kering di bagian permukaannya karena menggunakan proses memasak dalam oven. Secara tradisional dimasak dalam oven batu sehingga aroma dari kayu bakar yang dipakai dalam oven menciptakan keunikan tersendiri.
Hidangan lezat ini biasanya dimasak dan dinikmati pada pagi hari pada acara "bayram" atau perayaan hari besar agama Islam seperti misalnya lebaran ramadan (Ramazan bayram) dan Idhul Qurban (Kurban bayramı).
Seperti yang saya sebutkan tadi, membuatnya mudah. Bisa dilihat di video yang saya buat untuk lebih detailnya.
Oh iya, jangan lupa subscribe dan share ya. Terima kasih. 😙
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Fırında Kuzu Kapama (Nasi kambing panggang khas Turki)
Oleh: Çitra's Home Diary
Untuk 4-5 porsi
Bahan-bahan
Untuk daging:
🍽 1 atau 2 daging kambing bagian paha (sekitar 1,2 kg)
🍽 1 bawang bombay, potong besar 4 bagian
🍽 2-3 siung bawang putih, geprak
🍽 1 sdt merica hitam/merah utuh (bisa pakai merica putih)
🍽 3 lembar daun bay leaf/ salam
🍽 garam secukupnya
🍽 Garam dan lada hitam bubuk (untuk daging domba setelah dimasak)
Untuk nasi:
🍽 500 gr beras bulir panjang, cuci dan tiriskan
🍽 4-5 sdm mentega/minyak zaitun
🍽 1 bawang bombay sedang, cincang halus
🍽 2 sdm kismis
Untuk olesan daging:
🍽 1 sdm minyak zaitun
🍽 1 sdm bubuk paprika
Cara membuat:
A. Menyiapkan daging.
Dalam wajan besar, tempatkan daging bersama potongan bawang bombay, bawang putih yang digeprak, merica utuh, daun salam, dan garam. Masak hingga daging kambing empuk dan matang.
Ambil daging domba dan saring kaldunya. Sisa air rebusan daging paling tidak ada sekitar 4-5 gelas untuk memasak nasi nanti.
Bumbui daging kambing dengan garam dan lada hitam bubuk, sisihkan.
B. Siapkan nasi.
Dalam wajan, panaskan mentega dan atau minyak zaitun, tambahkan bawang bombay cincang, dan tumis sampai bawang bombay layu tapi tidak gosong.
Campur beras dan kismis, aduk hingga tercampur rata, dan semua nasi terbalut dengan minyak.
Angkat dari api dan pindahkan nasi ke dalam nampan tahan panas yang lebar dan dalam.
Letakkan daging domba yang sudah dimasak tadi di atas nasi.
Tambahkan air kaldu panas (dari memasak daging), ratakan. Saya menggunakan sekitar 4 gelas (±800 ml) untuk 500 gr beras.
Sementara itu, panaskan oven pada suhu 215℃.
C. Olesan untuk daging.
Campur minyak zaitun dan bubuk paprika. Dengan menggunakan kuas, oleskan saus ke seluruh permukaan daging. Tutupi loyang dengan aluminium foil dan panggang dalam oven yang sudah dipanaskan selama sekitar 35 menit atau sampai nasi menyerap semua kaldu.
Kecilkan api pada 180℃, lepas penutup aluminium, dan panggang lagi selama 20 menit (tanpa ditutup).
Sajikan hangat dengan salad.
Saladnya bisa campuran daun selada, tomat dan daun bawang yang disiram minyak zaitun, lemon dan garam.
Atau salad sederhana seperti punya saya bawang bombay iris halus, tomat cherry potong-potong, mentimun potong-potong kasar juga. Siram dengan minyak zaitun, perasan lemon dan taburi hgaram secukupnya.
Afiyet olsun. Selamat menikmati.
Nikamti dengan minuman Ayran.
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