Recipe
Sheep, lamb, or beef may be used, depending on preference. The dish is more flavorful when prepared with bone-in meat. Pre-sautéed pearl onions are placed at the bottom of an earthenware pot known as a “kapama testisi,” which has a wide mouth and a small air hole at its base. The salted and lightly sautéed bone-in meat is then added on top of the onions, and the pot is inverted and placed inside a pressure cooker. Water is added to the pressure cooker up to about halfway up the pot, or slightly less. To check whether the meat inside the pot is cooking properly, a small piece of meat is placed into the water and the pressure cooker is sealed. Depending on the type of meat used, it is cooked for approximately 30 to 40 minutes. Once the pressure cooker is opened, the cooking liquid is removed and later used to prepare pilaf. After the rice is lightly sautéed, a mixture of regular water and the kapama cooking liquid is added. The pilaf may also be prepared with bulgur, according to preference. For serving, the pilaf is arranged on a large tray with an empty center, and the contents of the earthenware pot are placed in the middle. Kapama is traditionally prepared especially during religious holidays or when hosting special guests, and it is also known among the younger generation. However, it is not commonly preferred for weddings, as it is labor-intensive to prepare and insufficient in quantity for large gatherings.