Kabak Dolma is a popular dish from Turkey. It’s made by stuffing zucchini with a tasty mix of rice, ground beef, herbs, and spices. After filling the zucchini, we cook them in a sauce made from tomato paste, which gives them lots of flavor.
Some dishes are perfect for the summer season, and kabak dolmasi, or stuffed zucchini, is one of those dishes for us.
Dolma in Turkish Cuisine
Dolma is a very special part of Turkish recipes. The term “dolma” comes from the Turkish verb “dolmak,” which means “to be stuffed.” As the name suggests, dolma involves stuffing vegetables or leaves with a flavorful filling.
In Turkey, dolma can be prepared with various vegetables like peppers, tomatoes, eggplants, zucchini, and even cabbage or grape leaves.
The filling usually consists of rice mixed with different spices, onions, and sometimes ground meat (beef or lamb), but there are many vegetarian versions too. It is a matter of preference to make it with or without meat.
Kabak Dolma – Turkish Stuffed Zcchini
INGREDIENTS
For the dolma
For the filling:
For the sauce:
Instructions
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Cut off the stems of zucchini. Cut the zucchini in half crosswise and hollow out the insides with a coring tool (you can use an apple corer). Aim to scoop out as much flesh as possible, but try not to cut the outer skin of zucchini.
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Mix the stuffing ingredients thoroughly in a bowl.
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Fill the cored zucchini with this mixture. Fill them with your hands but loosely, not pressing down too hard. There must be enough space for the rice to rise. Leave about ½ inch ( about 1 cm) of space at the top.
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Place a wedge of tomato on top of each stuffed zucchini. This is to seal the filling in the zucchini. It will prevent the filling from coming outside. Arrange the stuffed zucchini in a pot.
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In a saucepan, combine olive oil, tomato paste, crushed garlic, and mint. Heat it for a minute, stirring occasionally. Add in warm water, mix well and bring it to a boil. Remove from heat.
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Pour all of the sauce in the pan where you put the stuffed zucchini. They will cook in this sauce. Cook it covered over medium heat until it starts to boil.
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Once it boils, reduce the heat and let it simmer covered for about 45 minutes or until the zucchini and rice are soft.
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NOTES
- Preparing the Zucchini: Be gentle when coring the zucchini to avoid damaging the skin. If the skin is punctured, your delicious filling might escape while cooking. Tools like an apple corer or small spoon are helpful for this task.
- Utilizing the Scooped Zucchini Flesh: Don't toss out the zucchini flesh you've scooped out. This can be repurposed in various dishes, such as Turkish zucchini fritters, also known as mucver, or added to soups and stews for an extra dose of flavor and nutrition.
- Stuffing the Zucchini: Avoid the temptation to overfill the zucchini. As the rice cooks, it will expand, so ensure to leave room for it. Overstuffed zucchini might lead to a messy spill-out.
- Making Use of Extra Filling: Leftover filling? No problem. You can simmer it in a small, lidded pan with a touch of water, just like preparing a Turkish rice pilav. Enjoy it as a side dish now, or save it for later use.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 348kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 4g20%
- Trans Fat 0.3g
- Cholesterol 23mg8%
- Sodium 526mg22%
- Potassium 1091mg32%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 12g24%
- Vitamin A 2358 IU
- Vitamin C 63 mg
- Calcium 83 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition information is automatically calculated, so should only be used as an approximation.
