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Taste and atmosphere
About
One of the most important meat dishes cooked in a clay pot in Karaman traditional cuisine, Calla is made by slow-cooking lamb and vegetables in a stone oven.
Flavors, dishes and restaurants
Cuisine
Calla is an oven dish requiring patience, preferred especially during large family gatherings and special occasions. In old bakeries in the center of Karaman, this flavor is prepared true to its original form. You can benefit from our Harita guide to find these traditional taste spots. The dish differs from other stews across Türkiye by being slowly cooked in a clay pot.
Ingredients
- 1 kg cubed lamb meat
- 500 grams eggplant
- 3 tomatoes
- 5-6 cloves of garlic
- 2 tablespoons butter
- Salt and chili flakes
Preparation
- Peel the eggplants in stripes, dice them, and soak in salted water.
- Place the cubed lamb meat at the bottom of the clay pot.
- Add the drained eggplants, chopped tomatoes, and garlic cloves in layers on top.
- Add butter pieces and spices, cover the pot, and cook in a stone oven for at least 3 hours.
Practical notes before you go
Visit
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- Menus and hours can change; confirm before you go.
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37.0893° N, 33.3025° E