Stuffed Laba (Serves 8–10)

Ingredients

Main Meat:
1 medium-sized goat laba (about 5 kg)

For the Filling:

• 250 g goat liver (finely diced)

• 250 g ground goat meat (single grind)

• 1½ cups rice

• 3 tablespoons butter

• 1 tea glass blanched almonds (roasted)

• 2 medium onions

• 3 medium tomatoes (grated)

• ½ bunch parsley

• 1½ teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon red pepper flakes

• 2 tablespoons tomato paste

For the Top Sauce:

• 4 tablespoons butter

• 4 tablespoons tomato paste

For Cooking:
Water, enough to cover

Preparation Steps

1. Preparation

Rice:
Soak the rice in warm salted water for at least one hour.

Almonds:
Boil briefly in hot water, peel, and roast in a pan until lightly golden without burning.

2. Preparing the Filling (Pilaf)

Liver and Ground Meat:
Chop the liver slightly larger than minced meat. Add to a heated pot and sauté. Then add the ground meat and butter and continue sautéing.

Vegetables:
Add finely chopped onions. Once softened and lightly golden, add grated tomatoes and cook for two more minutes.

Combining:
Add tomato paste, red pepper flakes, and the washed and drained rice. Sauté briefly.

Final Touch:
Remove from heat. Add black pepper, finely chopped parsley, salt, and roasted almonds. Mix well.

3. Stuffing and Cooking

Creating the Pocket:
From the inside of the rib section, carefully create a pocket toward the abdominal cavity without tearing the skin.

Stuffing:
Fill the pocket with the prepared stuffing. Add ½ cup of water inside and sew the opening closed with kitchen string.

Sealing:
Spread tomato paste over the laba. In a large pot, brown it on both sides in butter.

Simmering:
Add enough water to cover and cook until the meat becomes tender.

Serving Suggestion

Place the cooked laba on a serving platter. Remove the strings and separate from the bones before portioning. Spoon some of its cooking juices over the top and serve hot.

Information Note

The section between the rib bones and the pelvic bones of small ruminants such as sheep or goats is called the “laba” (abdominal cavity section). In the Alanya region, goat is traditionally preferred.

Alanya’s “Honored Guest” Dish

In Alanya cuisine, Stuffed Laba is not an everyday meal. It traditionally appears at the head of the table on special occasions such as:

• Weddings and Religious Festivals: A centerpiece for large family gatherings and celebrations.

• Special Guests: Prepared for highly respected or out-of-town guests.

• Eid al-Adha: Traditionally made with freshly sacrificed meat.

Why Goat Meat?

In Alanya, young goat (kid) meat is especially preferred because:

• The mountainous and shrub-covered landscape makes goat meat widely available and particularly flavorful.

  

• The distinctive aroma of goat meat blends perfectly with the rich stuffing of almonds and liver, creating the dish’s characteristic regional taste.

Regional Preparation Detail: The “Laba” Cut

What makes this dish unique is the skillful preparation of the “laba” section (the area between the ribs and abdominal cavity), which is opened like a pocket. In Alanya, butchers prepare the meat specifically for this dish when requested.

Key Tip: The Richness of the Pilaf

The Alanya-style laba stuffing is especially rich. It includes not only rice, but also roasted almonds, finely chopped liver, and generous seasoning — particularly black pepper. Slow cooking in the meat’s own juices brings the flavor to its peak.

A final note: In Alanya, this dish is commonly served with ice-cold local ayran or a fresh seasonal salad.