Join our mailing list!
Email :  

Posts Tagged ‘ kaburga ’

Jun 01

Kaburga Sofrası: The Rib Shack

Filed under Reviews (Eats)

The Rib Shack -- photo by Yigal Schleifer

In eastern Turkey, a lamb is consumed literally from head to tail, with hardly any part of the animal going uncooked. One of the specialties from the region, particularly in the area around the picturesque city of Mardin, is kaburga – breast of lamb – a cut akin to short ribs that often ends up in the scrap heap in other parts of the world. Over at Kaburga Sofrası in Aksaray, an Istanbul neighborhood filled with cheap hotels, seedy internet cafés and a surprising amount of good restaurants, kaburga is given the royal treatment, stuffed with peppery rice and slow-cooked for some eight hours, until the meat turns meltingly tender.


Culinary Backstreets
In case you didn’t know, Istanbul Eats now lives over at Culinary Backstreets. Same great culinary walks, same great culinary writing. You’ll be redirected there in a few seconds!

No additional entries found.

© Copyright by Istanbul Eats 2009 - 2024 Istanbul Eats | Original theme by Zidalgo.