Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, April 15, 2006

Stuffed Zucchini

(Kabak Dolmasi)

Stuffed Zucchini
5 small zucchini, washed
150 ml hot water
2 tbsp crushed tomato
2 tbsp extra virgin olive oil

150 gr medium ground beef
2 tbsp rice, washed and drained
3 fresh onion, chopped
50 ml water

1/2 cup yogurt
2 tbsp dill, chopped
1 garlic clove, smashed

Wash the zucchini and cut off a thin slice of the bottom of each one, so that they can stand up straight. Cut off the tops (as in the picture) and carve out the insides.

Mix all the filling ingredients with a teaspoon and stuff the zucchini. Leave some room at the top. While filling the zucchini, don't push the filling in, instead tap the zucchini vertically on the counter. Place them in a small cooking pot.

Mix the hot water, crushed tomato and olive oil and pour into the pot from the side. Cover the lid and cook for about 20 minutes over medium heat.

Place cooked zucchini on a service plate. Pour some of the sauce from the pot on top of them. Mix the yogurt sauce ingredients and do the same.

Don't throw away the zucchini tops and insides. Grate or cut them into small pieces and make Zucchini Pate :)


At 1:34 PM, Anonymous Ben said...

Hi Binnur,

I found a bag of dried zucchini at my local Turkish market. Can I use those for this recipe, or are they typically used for something else?

At 11:26 PM, Blogger Binnur said...

Hi Ben
Sure you can use dried zucchini for this recipe. But you should soak
them in hot water and drain first. Here is address for the stuffed
dried eggplants; it will be the same procedure.

At 5:01 PM, Anonymous Anonymous said...

Hi, I'd love to make this but in your picture your zucchinis look large and short, where as the one I find here are thin and long. Am I supposed to look for a specific kind of zucchini? Please help, thank you! I've made quite of a few of your recipes and they're all wonderful!!

At 9:53 AM, Blogger Binnur said...

I think the small ones are seasonal, because I barely see them:) But I
cook this dish all the time. I cut them in half at the middle. Choose
the large ones that you can fill easily.

At 5:08 PM, Anonymous Anonymous said...

Merhaba Binnur,
I'm just a little confused. Should the ground beef filling be cooked ahead of time or do I use it raw? I've been dying to make this looks awesome!


At 6:07 PM, Blogger Binnur said...

The ground beef should be raw:)
Take care,


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