Stuffed Lamb Ribs (Mardin Style)
A festive, palace-influenced dish of Southeastern Anatolia closely associated with Mardin (which holds the geographical-indication name) and Siirt. Traditionally made from the right ribs of a lamb in its first year. The pilaf filling and steam-baking are essential.
Method
Soak the rice in salted lukewarm water for at least 15 minutes to remove starch; soak the currants in water.
Melt 2 tablespoons butter in a pot, add the chopped onion and toast; add the pine nuts and toast, then add the crushed garlic.
Add the red pepper and tomato paste with about 1 cup water, stir, and add the drained rice.
Add allspice, coriander, cinnamon, black pepper, salt and the drained currants; add another 1/2 cup water and 1 more tablespoon butter, stir until the mixture binds, then turn off the heat.
Stir in the finely chopped parsley and dill (the semi-cooked rice filling is ready).
With a sharp knife, open a pocket between the skin and bones of the ribs; widen the pocket along the rib using your fist.
Fill the pocket with half of the prepared rice filling; sew the opening shut with needle and thread so the filling cannot escape.
Place the stuffed rib in a large baking pan, add enough water to fill the pan, and cover tightly with aluminium foil.
Bake in a preheated 225°C oven for about 2.5 hours.
For the sauce, heat the tomato paste and water in olive oil, add honey, pomegranate molasses and red pepper flakes; cook the remaining rice filling with 1.5 cups hot water until the liquid is absorbed.
After 2.5 hours remove from the oven, open the foil, brush the sauce over the ribs, and bake uncovered a further 15-20 minutes until golden and crisp; serve with the remaining rice.