Citra's Home Diary: KIYMALI KABAK DOLMASI / TURKISH STUFFED ZUCCHINI

Merhaba From Türkiye 👋

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The word dolma is of Turkish origin from the word dolmak (to fill). The dish is found in the cuisines of the Turkic countries, the Balkans, South Caucasus, Central Asia, Middle East, and Arabia. The word varies between Turkic dialects called dolama in Turkmen and tulma in the Tatar language. The word dolma most likely comes from Ottoman palace cuisine.

KIYMALI KABAK DOLMASI / TURKISH STUFFED ZUCCHINI | Çitra's Home Diary. #turkishfood #stuffedzucchini #stuffedpepper #mediterraneanfood #resepmasakanturtki #turkishfoodrecipe #dinnerrecipe

Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia, and the Middle East, in which a vegetable or leaf is used as a container or wrapping for another food used as a filling. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant, and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called sarma.

Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic yogurt sauce.

And today I will share my recipe which I got from a relative of my husband

KABAK DOLMASI / TURKISH STUFFED ZUCCHINI

By: Çitra's Home Diary

Ingredients:

🍴 6-7 medium zucchini

Filling

🍴 ± 150 gr ground meat, skip this for a vegetarian version
🍴 ± 225 gr (1 cup) rice
🍴 1 medium onion, finely chopped or shredded
🍴 ± 1 handful chopped parsley

🍴 1 tsp black pepper powder

🍴 1 tsp allspice powder (optional)

🍴 1 large/ 2 medium tomatoes, peeled and grated
🍴 2 tsp salt or to taste

🍴 2~3 tbsp olive oil

🍴 some cherry tomatoes halved for topping

Sauce

🍴 1 Tbsp tomato paste, mix with ±1½ cup of hot water

🍴 a good glug of olive oil
🍴 garlic yogurt sauce for serving

Method:

1) Wash the rice then soak in warm water for about half an hour. Drain well.

2)Peel zucchini and cut half and scoop the seed in the middle part. Salt inside it lightly and arrange them in a shallow wide pan. Try to fit the pan with the number of your zucchini, set aside.

3) In a big bowl mix the rice, minced meat, chopped onion, parsley, and other ingredients for filling. Knead well until everything well combine.

4) Fill the zucchini with a filling mixture, no need to pack them, just loosely fill your zucchini until full. Cover the top with cherry tomatoes. Arrange them into the pan.

5) For the sauce: Mix tomato paste with hot water.

Pour the sauce into the zucchini carefully, just try to pour between the zucchini. Add a good glug of olive oil all over the zucchini. Put a lid on and cook over medium heat for about 15 minutes then lowest the heat and continue to cook for another 20 minutes or until rice and zucchini completely cooked.

Note: If you still have leftover rice and you run out of some zucchini, you can hollow some bell peppers and fill them with the rice mixture.

Serve warm or room temperature with sarımsaklı yogurt (yogurt with garlic sauce) or yogurt salad, recipe below, or check this link for video recipe.

Afiyet Olsun.