Karaman sebit pilaf with lamb and flatbread
Ingredients
- 1,000 gDiced lamb
- 30 gButter step 3
- 70 gTomato paste step 3
- 6 gPaprika
- 45 gButter step 4
- 150 gLong green pepper
- 35 gTomato paste step 5
- 12 gSalt step 5
- 350 gTomato
- 570 gBulgur
- 170 gCooked chickpeas
- 812 gBeef bone stock
- 400 gWater step 5
- 6 gGround black pepper
- 280 gWheat flour
- 4 gSalt step 1
- 200 gWater step 1
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Diced lamb24%
- Beef bone stock20%
- Water14%
- Bulgur14%
- Tomato8%
- Wheat flour 7%
- Cooked chickpeas 4%
- Long green pepper 4%
- Tomato paste 3%
- Butter 2%
- Salt 0%
- Ground black pepper 0%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
For the flatbread, knead the flour, salt and lukewarm water. Cover the dough and rest it for 1 hour.
1 hDivide the dough into 6 equal balls. Roll each to 55-60 cm across and cook on a hot griddle.
Melt the butter in a pot. Add the paste, ground red pepper and the meat you boiled beforehand, fry for 5 minutes, then set aside to rest.
5 minIn a separate pot, melt the butter for the pilaf. Fry the finely chopped green peppers in it.
Add the paste, salt, peeled and chopped tomatoes, rinsed bulgur and boiled chickpeas. Pour in the stock and water and cook on low heat for 15 minutes.
15 minSprinkle in the black pepper and rest the pilaf for 10 minutes. Plate it, top with the spiced meat and serve with the flatbread.
10 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1464 (Karaman İl Kültür ve Turizm Müdürlüğü)Accessed: November 2, 2026
Last changed: November 1, 2026