Kral Tacı Recipe
Kral tacı, which means king's crown, which takes this name because it resembles a king's crown in appearance, is a delicious main dish made with lamb ribs and supported with stuffing rice. Since it is visually stunning and served with rice, it may be considered a complete guest meal at first, but I don't think so. Lamb ribs are not a rich meal for crowded guest tables, as the lamb has plenty of bone and a small portion of meat. Therefore, in my opinion, the best time to make a king's crown is not a guest invitation, but for small family gatherings.
For the king's crown, lamb ribs are cooked in the oven for a long time, like many lamb dishes such as roast leg of lamb. During this long cooking process, its contact with air must be cut off so that the outside does not dry out and harden. For this reason, it is placed in a deep container such as an oven pot and covered with greaseproof paper and then aluminum foil. If you have an oven dish that is deep enough for the lamb ribs and the lid of which can be closed, you can cook without using greaseproof paper and aluminum foil, just by closing the lid.
If you don't have an oven pot, you can also use an all-steel (including the handles) pot. If you don't have it, you can make the coating process a few more times if necessary and use a baking dish that is not as deep as a pot. The aim is to cook the lamb ribs in the oven without air contact. There may be other ways you can do this that I haven't thought of and you can also use them.
Lamb ribs are cooked in about 2.5 hours. If you start making pilav half an hour before you take the lamb out of the oven, when you take the lamb rib from the oven, the pilav will be ready to serve.
Enjoy the recipe...
- Half of a lamb rib,
- 1 teaspoon of butter,
- 1 teaspoon of thyme,
- 1 teaspoon rosemary,
For the pilav;
- 1 cup of rice,
- 1 onion,
- 1 teaspoon of tomato paste,
- 1 tablespoon of pine nuts,
- 1 tablespoon of currants,
- 1/2 teaspoon of cinnamon,
- 1/2 teaspoon of black pepper,
- 1 teaspoon of allspice,
- 2 handfuls of finely chopped parsley,
- 1 teaspoon of sugar,
- 1 tablespoon of butter,
- 2 tablespoons of olive oil,
- 2-2.5 cups of boiling water,
- Mix the butter, thyme, rosemary and salt,
- Rub the lamb ribs with it,
- Twist the rib into a crown and fasten with toothpicks or tie with a butcher string,
- Take it in an oven pot and wrap it with greaseproof paper and then with aluminum foil,
- Bake for 2.5 hours in a preheated oven at 220 C degrees,
- For pilav, heat the butter and olive oil in a large pan,
- Add the finely chopped onion and stir fry until soft,
- Add the pine nuts and stir fry for a few more minutes,
- Add the tomato paste and cook for 1 minute,
- Add the washed and drained rice and stir fry it until it gets sticky,
- Add cinnamon, black pepper, allspice, parsley, currants, sugar and salt and mix,
- Add the water, mix and close the lid and cook on low heat until the water is absorbed,
- After mixing it, turn off the heat and rest for 10-15 minutes before serving,
- Take the pilav on a large serving plate and serve the king's crown on it,
- You can garnish with chopped parsley if you wish.