Chef Bulent Canbolat, Executive Chef at The Westin Doha Hotel & Spa Doha shares with you a popular Ramadan recipe – Begendili Kuzu Sarma (Stuffed Lamb Chops).

Chef Bulent’s passion for food and gastronomy led him to train as an apprentice in five-star hotel kitchens, later moving to the Middle East in Saudi Arabia, Oman, United Arab Emirates and Thailand, learning his culinary craft by taking on an array of kitchen positions.

Begendili Kuzu Sarma (Stuffed Lamb Chops) It is a famous Ottoman dish mostly served during the month of Ramadan.

Ingredients

  • 1 kg lamb chops
  • 100g Egyptian rice
  • 25g butter
  • 200ml chicken stock
  • 50g slivered pistachio
  • 30g raisins
  • 50g Kashkaval cheese
  •  5g salt
  •  2g white pepper powder
  •  5g dill leaves

Preparation

  1. Wash and soak the rice
  2. Melt butter in a pot, add rice, stir for 2 minutes
  3. Add stock, salt and pepper powder
  4. When almost cooked, add pistachio, raisins and chopped dill leaves. Mix and let it cool
  5. Pound lamb chops to double the size
  6. Fill each chop with cold stuffing, add grated cheese and roll it carefully
  7. Place all the chops on an oiled baking tray
  8. Roast at 180oC for 20 minutes

Tips: Serve with grilled tomato and pepper. Glaze the lamb chops with pomegranate molasses

Begendi Aubergine Puree with Cheese

Ingredients:

  • 1 kg aubergine
  • 50g butter
  • 40g flour
  • 200ml milk
  • 50g Kashkaval cheese
  • 3g salt
  • 1g white pepper powder

Preparation:

  1. Grill aubergine on charcoal
  2. Peel and allow to cool, then smash
  3. Melt butter and add flour, stir until it turns brown
  4. Add milk and aubergine
  5. Add grated Kashkaval cheese
  6. Add salt and pepper to taste

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