Trakya yöresine ait bu lezzetli yemek eskiden genellikle bayram sabahları yapılarak yenirdi. Yapması çok kolay bir o kadarda lezzetli olan bu Trakya yemeğini yerken umarım büyük keyif alırsınız.

 Parçalanmış bir bütün tavuk veya arzuya göre bagette olabilir, isteyen 1 kilo kuzu etinden de yapabilir.

  • 1 baş soğan
  • 1 kaşık domates salçası
  • Karabiber ve tuz
  • 2 su bardağı baldo pirinç
  • 1 kaşık tereyağ , 1 kaşık sıvıyağ

Etleri bir tencerede haşlayın, etler haşlanırken bir tavada ince ince kıydığınız soğanları kavurun, soğanlar kavrulunca içine salçayı atın birazda öyle kavurun en son içine arzunuza göre karabiber ve tuz atarak ocağı söndürün.

 Yıkadığımız pirinci bir fırın tepsisi içine koyun ve kavurduğumuz soğanları pirinçlerle iyice karıştırın. 2 Bardak pirincin üzerine 3, 5 bardak kadar haşladığımız tavuğun suyundan ilave edin, en son tavukları pirinçlerin üzerine dizin ve fırına verin 45 dakika sonra fırından çıkarın veya fırının ısısına göre pirinçler suyunu çekince çıkartın.

kapama kapama-nasil-yapilir



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