Kuzu kapama

Dish

Kuzu kapama

Turkish lamb stew

Kuzu kapama is made by marinating lamb with garlic, cumin, and coriander. The lamb is then cooked in a clay pot with onions, tomatoes, and peppers. The dish is typically served with rice pilaf and a salad.

Jan Dec

Origins and history

Kuzu kapama is a traditional dish from the Black Sea region of Turkey. It is believed to have originated with the Laz people who used to cook lamb in this way.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of this dish, with different marinades and cooking methods. Some people add wine or herbs to the marinade, while others cook the lamb in a pressure cooker instead of a clay pot.

Presentation and garnishing

Kuzu kapama is typically served in the clay pot in which it was cooked. The dish can be garnished with fresh herbs or lemon wedges.

Tips & Tricks

To ensure that the lamb is cooked evenly, it should be stirred frequently while it is cooking in the clay pot.

Side-dishes

Rice pilaf and a salad are popular side dishes for kuzu kapama.

Drink pairings

Raki, a traditional Turkish liquor, pairs well with kuzu kapama.