Ingredients for Karalahana Diblesi (Black Cabbage and Rice Stew)
- 1 onion
- 2 leeks
- 5-6 leaves black cabbage
- Half a bunch parsley
- 1 tea glass vegetable oil (about 100 ml / 1/3 cup + 1 tbsp)
- Half a water glass rice (about 200 ml / 3/4 cup + 1 tbsp)
- 1 water glass water (about 200 ml / 3/4 cup + 1 tbsp)
- Salt
- Black pepper
- Aleppo pepper flakes
How to Make Karalahana Diblesi (Black Cabbage and Rice Stew)
In a pot, dice 1 onion into cooking-size pieces. Finely chop 2 leeks and 5-6 leaves of black cabbage. Chop half a bunch of parsley as well. Add 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil, half a water glass (about 100 ml) of picked and washed rice, 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of water (you can add another half glass if needed), salt, black pepper, and Aleppo pepper flakes, and cook on low heat. Enjoy your meal...
About This Recipe
Dible is the name given to the dish where irresistibly tasty vegetables are combined with rice and cooked together in the same pot. Dible is a kind of food culture that originated from the heart of the Black Sea region and spread throughout Anatolia. Whether you place it at the center of the table as a main course or serve it as a warm side dish, it is sure to be loved either way.
Today's recipe is Karalahana Diblesi, one of the must-try local flavors of any Black Sea journey. It is different from the much-loved Ayşekadın Diblesi recipe, but just as delicious. So without further ado, we leave you alone with this Black Sea heritage. Bon appétit!
