Stuffed Bread With Ground Lamb
Sample Dishes from Turkish Cuisine
Stuffed
Bread With Ground Lamb (Ekmek Dolması)
| Ingredients | Measure | Amount |
| Onion | 3 large size | 250 gr |
| Ground Meat | 2 1/2 cup | 440 gr |
| Bread (Loaf
of unsliced French or Italian bread) | 2 piece | 1100 gr |
| Parsley | 2 bunch | 120 gr |
| Salt | 3 teaspoon | 18 gr |
| Black Pepper | 2 teaspoon | 4 gr |
| Broth | 11 cup | 2200 gr |
| Margarine | 4 tablespoon | 40 gr |
| Red pepper | 1 1/2 teaspoon | 3 gr |
Preparation
Cut top from loaf.
Scoop out center, forming a bread shell. Reserve bread top. Tear scopped out
bread into small pieces. Set aside. Brown ground lamb in a skillet stirring
until crumbly; drain. Cool. Combine with bread crumbs, finely chopped onions
and parsley; salt and pepper, mixing well. Fill bread shell with fılling. Replace
top of loaf, pressing slightly down. Place in a large, covered saucepan. Add
hot broth gradually from one side of pan. Cover and simmer for 10-12 minutes,
basting occasionally; drain. Serve hot.
Servings:
8
Nutritional
Value
(in approximately one serving)
| Energy | 533 cal |
| Protein | 23,7 g |
| Fat | 11,9 g |
| Carbohydrates | 80,4 g |
| Calcium | 51 mg |
| Iron | 3,15 mg |
| Phosphorus | 227 mg |
| Zinc | 3 mg |
| Sodium | 1734 mg |
| Vitamin A | 748 iu |
| Thiamine | 0,2 mg |
| Riboflavin | 0,21 mg |
| Niacin | 4,76 mg |
| Vitamin C | 8 mg |
| Cholesterol | 50 mg |
Regional Characteristics:
The recipe is
from Kemalpaşa county of İzmir (Smyrna). Bread is specially made in the bakery
for this dish. Two or three of this bread may be used for 6-8 servings. This
bread is round, about 9-10 inches in diameter, and the crust 1 1/2 inches thick,
suitable for simmering. This dish is served with dried seedless raisin and orange
peel hoshaf.