What else can I make with these ingredients?
This recipe may contain allergensOrman Kebabı
Medium 1 hr 40 min~430 kcal 10/10
🍚
Kula Kapama
A Manisa-style covered lamb and rice pilaf, cooked slowly with pearl onions, tomato paste, butter, and rice until the grains absorb the meat juices.
Hard⏱️ 3 hr 30 min📖 1 min readServes 6~610 kcal🇹🇷 Turkish🌍 Full translation
25 min prep 150 min cook 35 min rest
- #One-Pot
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 3 h 30 min- Prep25 min
- Resting/Marinating35 min
- Cooking2 h 30 min
Ingredients
6 servings
Quick:
For the meat
- 900 g Diced lamb
- 350 g Pearl onions
- 1.5 tbsp(~23 ml) Tomato paste
- 120 g Butter
For the rice
- 2.5 glass(~500 ml) Rice
- 4 glass(~800 ml) Hot water
General
- 1.5 dessert spoon(~15 ml) Salt
- 0.5 tsp(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Rinse the rice, soak it in warm salted water for 20 minutes, then drain.
20 min20:00 - 2
Toss the diced lamb, pearl onions, tomato paste, salt, and black pepper in a wide bowl.
- 3
Put half of the butter in a heavy-bottomed pot and spread the meat mixture over it.
- 4
Close the lid tightly and cook over very low heat for 90 minutes, until the meat is tender.
1 hr 30 min90:00 - 5
In a separate pan, fry the rice with the remaining butter for 6 minutes, until the grains turn translucent, then remove from the heat.
6 min06:00 - 6
Add the rice and hot water over the meat and close the lid again.
- 7
Cook the pot pilaf over low heat for 35 minutes, then rest for 15 minutes once the rice absorbs the water.
50 min50:00 - 8
Gently mix the pilaf with the meat underneath and serve hot.
💡 Tip: If you do not have a traditional copper setup, use a heavy cast-iron pot; sealing the lid edge with dough helps hold steam on a home stove.
🍽️ Serving suggestion: Serve as a hearty Aegean guest pilaf with cacik, roasted peppers, and ayran if desired.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
- Vitamin B12
Nutrition (per serving)
~610
kcal calories
31
g protein
63
g carbs
26
g fat
Protein 20%Carbs 41%Fat 39%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
Community Adaptations (0)
No adaptations yet. Be the first to add one!
FAQ
How many servings does Kula Kapama make?
This recipe serves 6.How long does Kula Kapama take?
Prep 25 minutes, cooking 150 minutes, including 35 minutes of passive resting; 210 minutes in total.Is Kula Kapama difficult?
This recipe is rated hard.How many calories does Kula Kapama have?
Approximately 610 kcal per serving. Protein: 31g, carbs: 63g, fat: 26g.Which allergens does Kula Kapama contain?
This recipe contains Milk. Check it against your dietary needs.How many ingredients does Kula Kapama need?
This recipe needs 8 ingredients.
Be the first to review
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Other versions of this recipe
Try a similar recipe in the same category at a different complexity.
Similar recipes
Selected from the same category and tags
Sort:
Found an error in this recipe?