Kaburga Dolması
Stuffed Ribs

Instructions
1 rack of lamb ribs
(Ask your butcher to create a pouch between the ribs and meaty part)
1 Yellow onion, grated
1 tsp. Salt
 ½ tsp. Black pepper

For the filling
2 tbsp. Butter
1 Yellow onion, grated
½ cup Almonds
2 cup Bulgur, washed
2 cups Water
1 cup Damson, thinly sliced
1 tbsp. Tomato paste
2 tsp. Salt
1 tsp. Black pepper
1 tsp. Dried mint
5-6 Toothpicks

Instructions
Heat the oven to 356F. Rub both inside and outside of the rack of lamb with half of the grated onions and salt. To prepare the stuffing; melt the butter in a pot, then start sautéing the rest of the onions in butter until softened. Add the bulgur, sliced damson, salt, black pepper, dried mint and water. Cook until the bulgur has absorbed all the water. Take the bulgur rice off the heat and let it cool slightly. Stuff the cooled rice into the pouch, then close the pouch with the help of the toothpicks. Wrap in aluminum foil and place inside a pressure cooker filled with water. Cook for about ½ hour, and then remove from the pressure cooker. Remove the foil and transfer the rack of lamb onto an oven tray. Brush the top part with tomato paste and bake in the preheated oven for about 35-40 minutes until the meat becomes fall off the bone consistency. Serve straight out of the oven.

Fasulyeli Kuzu Güveç
Lamb Casserole with Beans

Instructions
4 cups White beans, boiled
2 lb. Leg of lamb, with the bones, cut into chunks
2 Yellow onions, grated
3 cloves Garlic, minced
6 Tomatoes, peeled, diced
2 tsp. Red pepper flakes
1 tsp. Black pepper
2 Bay leaves
½ cup Olive oil
1 ½ cups, Bread crumbs
2 tsp. Salt

Instructions
Heat the oven to 320F.  Heat the olive oil to a large wide pot, add the lamb pieces and sear on all sides, and transfer to an earthenware casserole dish (or oven-proof glass dish). In the same pan sauté the onions and garlic, then add tomatoes, all the spices, and salt. When tomatoes have thickened add this sauce to the meat in the casserole dish. Add enough water to almost cover boiled white beans and sprinkle with breadcrumbs. Cover with aluminum foil, and bake in the preheated oven for about 1 hour. Then remove the foil and bake for another hour and serve directly from the casserole dish.
Service: Serve this dish with a side salad, cacık (yoghurt with cucumbers) and rice pilaf.

İslim Kebabı
Baked Eggplant Slices with Beef Stew

Ingredients
1 lb. Beef from the shank, cut into medium dice
4 cloves of Garlic
2 Yellow onions, cut into quarters
4 Tomatoes, peeled
(3 of them diced, 1 sliced)
4 Long green peppers, seeds and stems removed
(2 of them sliced, 2 of them cut horizontally)
2 Eggplants
4 tbsp. Butter
2 tsp. Salt
1 tsp. Black pepper
Oil for frying
Toothpick 

Instructions
Heat the oven to 356F.  Sauté the beef in butter together with onions, garlic and sliced green peppers. Cook until the beef is softened. Then strain the cooking liquid in a separate bowl and set aside. While the meat is cooking, heat the oil for frying and peel the eggplants in a striped form. Then cut into 6 vertical slices. Fry the eggplant slices in hot oil, then transfer onto a paper towel. Fry the horizontally cut peppers and sliced tomatoes until softened. Take three slices of the eggplant and layer inside a small bowl in the shape of a star (*). Place ¼th of the meat mixture onto the eggplant slices then fold over the meat. Turnover and place on an oven tray or an oven-proof dish. Follow the same procedure for the rest of the eggplant and meat. Pour the cooking liquid over the eggplants. Bake in the preheated oven for about 35-40 minutes. Remove from the oven and place 1 strip of green pepper and 1 slice tomato, secure with a toothpick and serve.

Mantarlı Et Sote
Beef with Mushrooms 

Ingredients
1 lb. Beef, medium dice
20 White button mushrooms,cut into half
2 Tomatoes, grated
1 Onion, finely minced
2 Long green peppers, sliced
1 tbsp. Tomato paste
2 tbsp. Butter
2 tsp. Salt
1 tsp. Black pepper
1 tsp. Dried oregano
1 tsp. Red pepper flakes

Instructions
Sauté the onions and peppers in butter. Then add the beef, cook until the beef is almost cooked, then add the grated tomato, tomato paste, salt and pepper. When the tomato sauce is slightly thickened, add the mushrooms and cook for another 10-15 minutes until the meat is cooked. Transfer to a serving platter, sprinkle with oregano and red pepper flakes and serve.