Recipe
Ayaş Kapaması is traditionally prepared using lamb, as its meat cooks quickly and is known for its distinctive flavor. Before being placed in a clay pot, the meat is sautéed with tail fat, a step considered essential to achieve the desired taste. Once the meat is browned, it is thoroughly mixed with garlic, onions, tomato paste, salt, and chopped potatoes, and all ingredients are transferred to the clay pot. The mouth of the pot is sealed with a piece of bread, after which the pot is placed in a tray and left to cook over a wood fire. During the cooking process, the color of the onions is expected to fully infuse into the meat. The dish is steam-cooked, and when the liquid level decreases, hot water is added as needed. The doneness of the meat is checked using small pieces placed at the edge of the tray. After approximately seven to eight hours of cooking, rice is added directly into the remaining broth. In earlier periods, the dish was prepared with bulgur and occasionally included chickpeas. Once the cooking process is complete, the contents of the clay pot are inverted and emptied onto the rice for serving.