A special dish from traditional Turkish Cuisine: Stuffed lamb ribs

Authors

  • Emel Memis Kocaman Gaziosmanpaşa University
  • Nevin Sanlier Gazi University

Keywords:

food, meat, dolma, religion, Turkish Cuisine

Abstract

Turkish people, who have a long historical background, have a rich culture in terms of cuisine. “Dolma” (meal made by stuffing/wrapping) is one of the most important dishes of the Turkish Cuisine. Turks produced very different types of meals made by stuffing or wrapping and by combining herbals, meat and offals products. Stuffed Lamb Ribs (in Turkish; Kaburga Dolması or Sura) is a special dish that is known in many regions of Turkey. Since it is a dish whose preparation is hard and requires virtuosity, it is generally cooked as a feast meal on religious holidays, and commonly cooked on the Feast of Sacrifice for Muslims. This study aims to present how “Stuffed Lamb Ribs” are prepared, which is one of the traditional dishes of Turkish Cuisine and is one stuffed dish that has started to become forgotten. In this study, the data was collected by personal interviews with source people who are over 60 years old, live in different provinces of Turkey, and traditionally cook this dish. This study ensures the promotion of a very special taste, which has begun to be forgotten and is not known widely even in Turkey, at an international level.

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Author Biographies

Emel Memis Kocaman, Gaziosmanpaşa University

Emel Memis Kocaman obtained her PhD degree from Gazi University in 2009. She is an assistant professor and head of the department of food and beverage management at  Gaziosmanpaşa University. Her research interests are food safety, nutrition, traditional foods, food & beverage management. 

Nevin Sanlier, Gazi University

Professor, Gazi University, Faculty of Health Sciences, Department of Nutrition & Dietetics

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Published

2015-11-23

How to Cite

Memis Kocaman, E., & Sanlier, N. (2015). A special dish from traditional Turkish Cuisine: Stuffed lamb ribs. Journal of Human Sciences, 12(2), 1230–1238. Retrieved from https://j-humansciences.com/ojs/index.php/IJHS/article/view/3425

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Section

Folklore