Kabune is the famous wedding dish of Isparta city of Turkey. It looks alike with maklube but in terms of taste, it’s completely different. The onion is not cooked first of all, it is rubbed with salt, which makes a huge difference. Kabune has chickpeas, not peas. Even if the difference in shape and ingredients seem small, when it comes to flavour, it is huge.
Togetherness of meat and pilaf is one of the essentials of Turkish cuisine. If a Turk invites you to dinner, if one of you is not vegan of course, you will be probably served a kind of meat dish (most probably kofte) and pilaf and probably a kind of potatoes. That’s what we have been taught. You serve meat to the guest. Actually you serve the best things you have to the guest and for Turkish culture the best thing is meat, so you serve it.
As this is a tradition, I generally share recipes in which you can cook meat and pilaf together to make guest dinners easier. Kabune is a good idea as a dinner for guests. You can surprise your Turkish friends with kabune. The surprise is not only kabune being a Turkish recipe but also probably your friend would have not heard of it before as it is a regional dish:)
Enjoy the recipe…
- 500 g beef, chopped,
- 1 onion, chopped,
- 2 cups boiled chickpeas,
- 1 cup rice, washed and drained,
- 1 teaspoon of butter,
- 1 cup boiling water,
- Extra water for boiling meat,
- Take chopped beef in a sauce pan, add water to cover over and cook until tender, drain, keep the broth,
- Rub the chopped onions with salt and pepper until softened,
- Place the onions in the bottom of a 15 cm pan,
- Add cooked beef over,
- Add boiled chickpeas,
- Place the rice over,
- Add 1 cup broth, 1 cup of boiling water and salt to taste,
- Place the butter in tiny pieces,
- Cover the lid and cook over high heat first, then simmer in low heat until the rice is tender,
- Turn off the heat and wait 15-20 min. before serving,
- Turn upside down into a plate and serve hot.