Ingredients (Serves 5)
3 kg 'capricorns'
1 kg fatty pieces or ground meat 1 soup bowl of rice
1 large onion
3 tablespoons tomato paste 5-6 cloves of garlic
4 tablespoons red pepper flakes 1 bunch of parsley
½ bunch of mint
½ çtea glass of plain oil
2 medium tomatoes
1 teaspoon of mixed spices Enough water

Preparation
'The 'acır' is washed with plenty of water and the tops are cut in a ring shape and carved with a gouge. You should taste it while cutting because it may be bitter. Rice is washed and placed on a tray. Meat, which is thinly sliced into two cm lengths, tomato paste, chili pepper, salt, spices, finely chopped onion and garlic are added and mixed well; then parsley and mint are added and a glass of water and oil are added and mixing is continued. The stuffing prepared in this way is filled into hollowed out 'acır's and their mouths are closed with thinly sliced tomatoes and they are arranged in a wide pot in rows by closing the mouth of one of them with the bottom of the other and then a stuffed stone or a plate is placed on top. A dessert spoon of salt is mixed into enough water to cover it and added to the pot and the pot is closed and left on the fire. After cooking on low heat until the water is absorbed, it is taken off the fire and served hot and eaten with cacık or grape salad.

*Acur. In the Urfa dialect, it is pronounced as 'acır' in Arabic (ayn). Dried 'acir can also be boiled in the same way.

Source: Taste from Tandoor / Lütfiye AKALIN