Ankara Tava is a delicious and hearty Turkish lamb and rice dish made with tender, slow-cooked lamb pieces and spiced aromatic rice. It comes from Central Anatolia, where cooking with lamb and rice has been a tradition for generations.
This traditional recipe with deep cultural roots is a favorite in my hometown Ankara, the capital of Turkey. It’s hearty enough to feed a crowd yet simple enough to make on a quiet evening at home.
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This classic Turkish lamb and rice dish is a popular choice for special occasions and family gatherings. Another way to make Ankara Tava is by using orzo, a rice-shaped pasta, instead of rice—it’s just as authentic and delicious!
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Lamb - Cuts like shoulder or shank work best as they become tender during slow cooking. You can also use leg of lamb as a low fat option. Opt for bone-in pieces for maximum flavor.
- Rice - Baldo - chubby, short-grain rice grown in Turkey is the best option for Ankara Tava Recipe. This type of rice is extremely starchy and can absorb lots of moisture, which makes it very creamy and tender but also keeps its shape well when cooked. Alternatively, you can use arborio rice.
- Vegetables - Onions, celery, garlic, and carrots enhance the flavor of the lamb and the stock, while tomatoes and green bell peppers form the foundation for the rice.
- Spices - My favourite spices include black pepper, cinnamon, and allspice. You can also add paprika, cayenne, and cumin if you prefer.
How to Make Ankara Tava - Turkish Lamb and Rice
Making this delicious Ankara Tava - Turkish Lamb and Rice dish is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:
Cook the Lamb
Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the lamb pieces and sear them until browned on all sides. This step locks in the flavors.
Stir in the onions, carrots, celery, garlic, and sauté for a minute before adding the bay leaf, peppercorns, and water.
Bring it to a gentle boil. Reduce the heat to low, cover the pot, and let the lamb simmer for 1½ - 2 hours, until tender. The cooking time depends on the cut and the size of the lamb pieces. When the lamb is tender, take it out and set it aside. Strain the aromatic broth through a sieve and set it aside to use for cooking the rice.
Cook the Rice
Soak the rice in warm salted water for 20 minutes. Then, place it in a sieve and rinse under cold running water until the water runs clear.
Melt the butter in a pan over medium heat and add the peppers. Sauté for a few minutes until they begin to soften, then stir in the chopped tomatoes. Cook until the tomatoes are tender.
Mix in the allspice, cinnamon, freshly ground black pepper, and salt, and sauté for another minute. Add the cooked lamb pieces along with the rice, and pour in the lamb broth.
Cover the pan and cook on low heat for 20–25 minutes, being careful not to stir to maintain the layering. Once cooked, turn off the heat and let the pan sit covered for 10 minutes to allow the flavors to blend and the rice to become fluffy.
Recipe Tips From the Chef
- The quality of the lamb significantly impacts the flavor. Use fresh, locally sourced grass fed lamb meat if possible.
- Soaking the rice ensures even cooking and prevents it from clumping together.
- Rinse the rice thoroughly to remove excess starch and ensure a fluffy texture.
- Baldo rice, a short-grain variety grown in Turkey, is the best choice for Ankara Tava. It’s starchy, absorbs plenty of moisture, and cooks up creamy and tender while holding its shape.
- The cooking time of the lamb depends on the cut and the size of the lamb pieces.
- Let the dish rest covered and undisturbed for 10 minutes to allow the flavors to blend and the rice to become fluffy.
What to Serve with Ankara Tava - Turkish Lamb and Rice
Ankara Tava is best enjoyed fresh and hot. Traditionally, it’s served with these accompaniments:
- Yogurt: A dollop of plain yogurt or a bowl of Cacik (Turkish Yogurt Dip) adds a cooling contrast to the spicy and rich flavors.
- Fresh Salad: A simple cucumber and tomato salad with lemon dressing such as Persian Shirazi Salad or Coban Salatasi (Turkish Shepherd's Salad) complements Ankara Tava beautifully.
Storing and Reheating Ankara Tava
You can store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze in portions for up to three months. Thaw overnight in the refrigerator before reheating.
To reheat, warm on the stovetop over low heat, adding a splash of water or stock to prevent drying.
Recipe FAQs
Not traditionally, but you can adjust the spice level by adding chili flakes or cayenne pepper.
Yes, as long as you use rice, it’s naturally gluten-free. If you use orzo, ensure it’s a gluten-free variety if needed.
Yes, basmati rice works as a substitute, though it has a slightly different texture and absorbs less liquid compared to Baldo rice.
Related Recipes
For more delicious Turkish lamb dish recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this classic Ankara Tava - Turkish Lamb and Rice dish as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Ankara Tava - Turkish Lamb and Rice
Equipment
Ingredients
For the Lamb
- ½ tablespoon olive oil
- 1000 g shoulder of lamb (cut into medium-sized chunks)
- 1200 ml water
- 1 medium carrot (cut in chunks)
- 1 medium onion (cut in chunks)
- 2 stalks celery (cut in chunks)
- 1 bay leaf
- 6 peppercorns
- 2 cloves peeled garlic
For the Rice
- 40 g butter
- 2 Turkish green peppers or 1 bell pepper (finely sliced - diced)
- 2 medium tomatoes (finely diced)
- 400 g short grain rice such as baldo or tosya
- 1½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon allspice
- ½ teaspoon cinnamon powder
- 3½ cups broth from lamb
Instructions
Cooking the Lamb
- Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.
- Once hot, add the lamb pieces and sear them until browned on all sides. This step locks in the flavors.
- Stir in the onions, carrots, celery, garlic, and sauté for a minute before adding the bay leaf, peppercorns, and water.
- Bring it to a gentle boil. Reduce the heat to low, cover the pot, and let the lamb simmer for 1½ - 2 hours, until tender.
- When the lamb is tender, take it out and set it aside.
- Strain the aromatic broth through a sieve and set it aside to use for cooking the rice.
Cooking the Rice
- Soak the rice in warm salted water for 20 minutes. Then, place it in a sieve and rinse under cold running water until the water runs clear.
- Melt the butter in a pan over medium heat and add the peppers.
- Sauté for a few minutes until they begin to soften, then stir in the chopped tomatoes. Cook until the tomatoes are tender.
- Mix in the allspice, cinnamon, freshly ground black pepper, and salt, and sauté for another minute.
- Add the cooked lamb pieces along with the rice, and pour in the lamb broth.
- Cover the pan and cook on low heat for 20–25 minutes, being careful not to stir to maintain the layering.
- Once cooked, turn off the heat and let the pan sit covered for 10 minutes to allow the flavors to blend and the rice to become fluffy.
Notes
- The quality of the lamb significantly impacts the flavor. Use fresh, locally sourced grass fed lamb meat if possible.
- The cooking time of the lamb depends on the cut and the size of the lamb pieces.
- Soaking the rice ensures even cooking and prevents it from clumping together.
- Rinse the rice thoroughly to remove excess starch and ensure a fluffy texture.
- Baldo rice, a short-grain variety grown in Turkey, is the best choice for Ankara Tava. It’s starchy, absorbs plenty of moisture, and cooks up creamy and tender while holding its shape.
- Let the dish rest covered and undisturbed for 10 minutes to allow the flavors to blend and the rice to become fluffy.
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