Discover the magic of kabak dolmasi: A Turkish delight
Courgettes are among the most versatile vegetables. In this recipe, they form the foundation for a delicious stuffing. At first glance, it may seem unremarkable, but upon tasting it reveals delightful secrets.
Kabak dolmasi is a Turkish dish that literally means "stuffed courgette". There's rice, there's minced meat, so you might think there's nothing special here, and the Turks merely have their own name for a dish we also enjoy. However, this is just an illusion. Aromatic herbs, pine nuts, mint, and raisins soon make you forget about ordinary courgettes.
Turkish-style courgettes
While Turkey remains one of the most popular holiday destinations, not everyone ventures to try more than just kebabs. Oriental flavours, however, can enchant, and some dishes can easily be recreated at home. Such is the case with this delectable courgette dish, which quickly made it to the list of favourites.
If you're the type who picks raisins out of cheesecake, you might want to close your eyes now. They end up in the meat mixture, but their sweetness surprisingly complements the other ingredients. It's intriguing, tasty, yet still accessible enough to entice even fans of traditional recipes.
Ingredients:
- 6 courgettes (fewer if large),
- 400g (0.88 lbs) minced beef,
- 1 onion,
- 2 tablespoons tomato purée,
- 3-4 garlic cloves,
- 100g (0.22 lbs) rice,
- 50g (0.11 lbs) raisins,
- 50g (0.11 lbs) pine nuts,
- 2 bay leaves,
- a bunch of coriander,
- salt and pepper to taste,
- 1 tablespoon cumin,
- a few leaves of fresh mint,
- 2 cans of chopped tomatoes,
- 1 chilli,
- oil for frying,
- plain yoghurt for serving.
Instructions:
- Wash the courgettes, trim the ends, and cut them lengthwise into two halves.
- Use a spoon to scoop out the centre.
- Dice the onion finely and sauté in a pan.
- Once translucent, add the chopped chilli and garlic.
- Set aside half of the sautéed vegetables for later.
- Add the minced meat, raw rice, and tomato purée to the pan.
- Add raisins, half of the pine nuts, a few mint leaves, and half of the coriander.
- Season to taste with salt, pepper, and cumin.
- In a pot, bring the chopped tomatoes, bay leaves, and the previously set aside sautéed onion mixture to a boil. Cook for about 5 minutes.
- Stuff the courgettes with the meat filling and place in an ovenproof dish.
- Pour the tomato sauce over and cover with aluminium foil.
- Preheat the oven to 180°C (350°F). Bake for about 30-40 minutes, until the rice is soft.
Serve the finished dish with a dollop of yoghurt. Additionally, garnish with the remaining coriander. Enjoy!
