Kapama - Edirne

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Kapama is a type of pilaf prepared with game, lamb or chicken meat. It is served after being baked and cooked. Kapama, which is quite common in the Balkans, came to Thrace, Edirne and Kırklareli, from the Balkans. Its biggest feature is the addition of black pepper while cooking.
Its name comes from the way it was cooked in ancient times. In the old times, a lid was placed on the kapama placed on the tray to be baked and a wood ember was placed on it. In this way, this pilaf, which was cooked separately from the bottom and top, was named "kapama".

Cook the lamb meat with some water. Roast onion with oil in a pot, add tomato on it. Add rice and roast, add mint, black pepper and salt on it. Pour it into the tray. Place the meat on it. Pour boiled water over the meat. Put it in the oven. When the water is absorbed, remove it from the oven and serve.

Materials

Half kg. lamb chopped into cubes
1,5 cups of rice
2 onion heads
2 tomatoes
Half a packet of margarine
Salt, black pepper, fresh mint