Closing Recipe

You may look at the photo and say, "What is this? It's just plain chicken and rice." This dish, known as "Kapama" in the Thracian cuisine and "Büryan" in the cuisine of the Turkish and Muslim people living in the Balkans, is a rice dish with its own identity. It is tightly embraced in Thracian cuisine, especially by the people of Kırklareli. It is also a must for wedding meals in the region.

In this recipe, we prepared our cape using chicken meat. But the most popular one is the one prepared with lamb meat. That flavor should be transferred to the rice with frankincense. Black pepper also plays a leading role in rice. Don't ignore it either. Because we don't make rice with meat, we make "Kapama" (Büryan).

How to Make Closing Recipe?

• Chop the onion and fry it in the oil mixture.
• Add rice and continue frying with onions. When the rice becomes transparent, add butter and fry for a few more minutes. Balance the salt.
• Spread the roasted rice on the bottom of the tray.
• Separate the boiled chicken legs, either with or without bones, and place them on the rice.
• Considering your rice, add water at a ratio of one to two. When adding water, use the chicken broth obtained by boiling the chicken, diluting it according to your taste. Sprinkle black pepper over the rice part.
• Add the chicken stock to the roasted rice and the meat you placed on top, and cook in the oven at medium heat until the rice absorbs its water and the chicken is browned like a pomegranate.
• After taking it out of the oven, let it rest for a while and serve. Enjoy your meal.