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Stuffed Bread With Ground Lamb

Sample Dishes from Turkish Cuisine

Stuffed Bread With Ground Lamb (Ekmek Dolması)

Onion3 large size250 gr
Ground Meat2 1/2 cup440 gr
Bread (Loaf of unsliced French or Italian bread)2 piece1100 gr
Parsley 2 bunch120 gr
Salt3 teaspoon18 gr
Black Pepper2 teaspoon4 gr
Broth11 cup2200 gr
Margarine4 tablespoon40 gr
Red pepper1 1/2 teaspoon3 gr


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)

Energy533 cal
Protein23,7 g
Fat11,9 g
Carbohydrates80,4 g
Calcium51 mg
Iron3,15 mg
Phosphorus227 mg
Zinc3 mg
Sodium1734 mg
Vitamin A748 iu
Thiamine0,2 mg
Riboflavin0,21 mg
Niacin4,76 mg
Vitamin C8 mg
Cholesterol50 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.