Gepa can be considered a type of dolma that uses sheep intestines instead of grape leaves or greens to hold the filling. The intestines are cleaned and cut into suitable pieces, and a mixture of various ingredients is placed inside. Then, the pieces are wrapped like parcels and securely tied with clean cooking thread to prevent the filling from spilling out during cooking.
Ingredients for Making Gepa
The combination of ingredients for Gepa may vary slightly in different recipes, but rice, lentils, ground meat, onions, cumin, and spices are commonly found in published recipes for Kerman Gepa. In some recipes, saffron is also added for extra aroma and color to the filling.
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To prepare Gepa for about four to six people, you can use one cleaned sheep stomach (intestine), about 250 grams of ground meat, one cup of rice, about one cup of lentils, two to three onions, some brewed saffron, one tablespoon of cumin, turmeric, black pepper, salt, and oil.
Method of Preparing Gepa
The most important part of preparing Gepa is cleaning the stomach. If the stomach is not purchased completely clean and ready, it must be carefully washed and cleaned. This step is important not only for hygiene but also affects the final taste of the dish.
For making the dish, it is better to obtain the stomach from a reputable store or butcher and ensure its cleanliness. After washing, the stomach is cut into almost rectangular pieces. The size of the pieces should be such that some filling can be placed inside them and the edges can be folded over.
It is advisable to soak the lentils a few hours beforehand and change the water once or twice during this time. This helps in better cooking of the lentils. The rice should also be washed and soaked in water for a while.
Chop the onions and sauté them in some oil until golden. Then add some turmeric. Add the ground meat to the onions and sauté over medium heat until the color of the meat changes. Finally, place the filling inside the stomach and secure it with cooking thread.
Place the prepared Gepa in a pot and pour water over them. The amount of water should be sufficient for a long cooking time. Then place the pot over heat until the water boils, and then reduce the heat. The Gepa should be cooked gently for several hours.
This dish can be served with bread and condiments like pickles. Gepa is not just a dish, but a part of Kerman's culinary culture that captivates everyone with its cumin aroma and unique taste.
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