Dish

Kapuska

Turkish Cabbage Stew

Kapuska is made by sautéing ground beef with onions and garlic, and then adding shredded cabbage, diced tomatoes, and rice. The stew is simmered until the rice is cooked and the vegetables are tender. Kapuska is typically seasoned with paprika, cumin, and red pepper flakes for a spicy kick.

Asian cuisine› Arab cuisine› Turkish cuisine

Stew

Origins and history

Kapuska is a popular dish in Turkey, and is believed to have originated in the eastern region of Anatolia. It is often served during the winter months, when cabbage is in season. There are many regional variations of Kapuska, with some recipes calling for different spices or vegetables.

Dietary considerations

Kapuska is a high-protein dish that is also rich in fiber and vitamins from the vegetables. However, it is not suitable for vegetarians or vegans, and may not be appropriate for those with certain dietary restrictions or allergies.

Variations

Kapuska can be made with different types of meat, such as lamb or chicken, instead of ground beef. Some versions of Kapuska also include beans or lentils for added protein and fiber. You can also experiment with different spices and vegetables to create your own unique version of Kapuska.

Presentation and garnishing

Kapuska is typically served in a deep bowl or plate, with a dollop of yogurt or sour cream on top. Fresh parsley or cilantro can be used for garnish.

Tips & Tricks

To make Kapuska even more flavorful, try using homemade beef or chicken broth instead of water. This will add depth and richness to the stew. You can also experiment with different types of rice, such as brown or wild rice, for added texture and flavor.