Kabak dolması (zucchini stuffed with meat and rice)

A summer classic of Turkish home cooking: hollowed-out zucchini with a meat and rice filling, simmered in a tomato broth, served with garlic yoghurt.

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Method

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1. Cut the zucchini into 10-12 cm pieces, and hollow them out with a small spoon or apple corer, leaving a wall about half a cm thick.
2. Mix the minced meat with the rice, onion, one of the grated tomatoes, parsley, mint, salt and pepper.
3. Fill the zucchini loosely (the rice will swell), and stand them tightly side by side in a pot.
4. Mix the tomato paste with the other grated tomato, the olive oil and the hot water, salt it, and pour over the zucchini.
5. Weigh down with a small plate, and simmer covered over low heat for 40-45 minutes, until the rice is tender. ⏱ Timer: 40 min
6. Mix the yoghurt with the crushed garlic and a little salt, and serve alongside the stuffed zucchini.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fry the scooped-out zucchini flesh and add it to the broth or to an omelette.
• Peppers and aubergines can be stuffed the same way, even mixed in one pot.

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• Farcis niçois (Niçoise stuffed vegetables) · French
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More middle east & caucasus ideas

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• Hünkâr beğendi (lamb stew on smoky aubergine purée)
• Tantuni (spicy finely chopped beef wrapped in lavash)
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• Kuzu tandır (lamb shoulder roasted for hours until falling-apart tender)
• Karnıyarık (roasted aubergine stuffed with minced meat)

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