Zucchini reimagined: Secrets of Turkish stuffed kabak dolmasi
Zucchini is one of the most versatile vegetables. In this recipe, it's transformed into the basis for a delicious stuffing. At first glance, it may seem unremarkable, but it reveals its delightful secrets upon tasting.
Kabak dolması is a Turkish dish that means "stuffed zucchini". You might think it's something familiar with rice and ground meat, just with a Turkish name. However, this is an illusion. Aromatic herbs, pine nuts, mint, and raisins make you quickly forget about ordinary zucchini.
Turkish-style zucchini
Though Turkey remains a popular vacation destination, not everyone ventures to try more than just kebabs. However, oriental flavours can enchant, and some dishes can easily be recreated at home. That's the case with this delicious zucchini, which quickly becomes a favourite.
For those who avoid raisins in cheesecake, please bear with me. They end up in the meat mixture, but their sweetness surprisingly complements the other ingredients. It's interesting, tasty, yet accessible enough to entice even fans of traditional recipes.
Ingredients:
- 6 zucchinis (fewer if large),
- 0.9 lbs (400 g) ground beef,
- 1 onion,
- 2 tablespoons tomato paste,
- 3-4 garlic cloves,
- 0.22 lbs (100 g) rice,
- 0.11 lbs (50 g) raisins,
- 0.11 lbs (50 g) pine nuts,
- 2 bay leaves,
- a bunch of cilantro,
- salt and pepper to taste,
- 1 tablespoon cumin,
- a few leaves of fresh mint,
- 2 cans of chopped tomatoes,
- 1 chilli pepper,
- oil for frying,
- plain yogurt for serving.
Instructions:
- Wash the zucchinis, trim the ends, and cut them lengthwise into halves.
- Use a spoon to scoop out the centers.
- Dice the onion finely and sauté in a pan.
- Once translucent, add the chopped chilli pepper and garlic.
- Set aside half of the sautéed vegetables for later.
- Add the ground meat, raw rice, and tomato paste to the pan.
- Add raisins, half of the pine nuts, a few mint leaves, and half of the cilantro.
- Season to taste with salt, pepper, and cumin.
- Bring the chopped tomatoes, bay leaves, and the previously set aside sautéed onion mixture to a boil. Cook for about 5 minutes.
- Stuff the zucchinis with the meat filling and place in an ovenproof dish.
- Pour the tomato sauce over and cover with aluminum foil.
- Preheat the oven to 350°F (180°C). Bake for about 30-40 minutes, until the rice is soft.
Serve the finished dish with a dollop of yogurt. Additionally, garnish with the remaining cilantro. Enjoy!
