Stuffed Ribs

 


Stuffed Ribs

                 from MARDIN, TURKEY

Materials

2.5 kg ribs

150 g butter

150 g peeled almond kernels

300 g minced meat

2 onions

2 cloves of garlic

750 g rice

2 tablespoons of tomato paste

1 bunch of parsley

2 cups of hot water

Salt

Red powdered pepper

Black pepper

Wash the rice with plenty of water and drain the water. Cut into pockets from the fatty part of the rib. Take the butter in a saucepan and melt it.

Add the almonds and minced meat and fry. Continue frying by adding finely chopped onion and crushed garlic. Put it in the pan and fry for a few minutes.

Add chopped parsley, spices and salt and mix. Add hot water and cook on low heat until the rice is slightly soft.

Fill the prepared pilaf into the pocket you opened for the ribs. Sew the mouth of the meat with thread. Spread tomato paste all over the ribs and fry in oil.

Bake in a hot oven at 180 degrees for 2 hours, covered. Serve hot. Enjoy your meal.

What's the Trick of Stuffed Ribs?

 Since you will be making stuffing, cut the ribs at the butcher's and have the part that you fill in the pocket form.

 

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