Denizli tas kapama (lamb and chickpea pilaf cooked under an upturned dish)
Ingredients
- 150 gLamb tail fat
- 1,000 gBone-in lamb
- 426 gPotato
- 220 gOnion
- 84.5 gChickpeas
- 330 gRice
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Bone-in lamb45%
- Potato19%
- Rice15%
- Onion10%
- Lamb tail fat 7%
- Chickpeas 4%
Ingredients by weight, heaviest at the bottom.
Method
Get ready the lamb, the tail fat, the peeled potatoes and onions, the chickpeas and the rice soaked in water.
Arrange the potatoes and onions on the bottom of an enamel dish.
Pack the lamb in tightly, fatty sides facing up.
Set the dish upside down inside a wide pilaf pot and place a clean, heavy stone on top.
Rinse the chickpeas and scatter them around the dish. Add enough water to the pot and boil until the chickpeas are cooked.
Add the soaked rice to the boiling water and keep simmering over low heat until it is cooked.
Remove the stone, cover the pot and leave the pilaf to steep for 10 minutes. Then turn the pot over onto a serving tray and serve hot.
10 min
Where this recipe comes from
From a published work: quantities come from T.C. Denizli Valiliği İl Kültür ve Turizm Müdürlüğü, Denizli Yemekleri; the method is written in our own words.
- T.C. Denizli Valiliği İl Kültür ve Turizm Müdürlüğü, Denizli YemekleriAccessed: November 4, 2026
Last changed: November 1, 2026