Ingredients for Stuffed Zucchini (Kabak Dolması)
- 300 g (about 10.5 oz) ground beef
- 1 onion
- 3 handfuls rice
- 1 heaping tablespoon tomato paste (domates salçası)
- 2 handfuls parsley
- 1 pinch dried mint
- 1 handful dill
- 1 teaspoon black pepper
- 1 dessert spoon (about 2 tsp) salt
- Half a tea glass of water (about 50 ml / 3 tbsp + 1 tsp)
- 5 zucchini
- 1 dessert spoon (about 2 tsp) red pepper paste (biber salçası)
- 1 tablespoon margarine
- 1 pinch salt
How to Make Stuffed Zucchini (Kabak Dolması)
In a bowl, combine 300 g (about 10.5 oz) ground beef, 1 finely chopped onion, 3 handfuls of cleaned and rinsed rice, 1 heaping tablespoon of tomato paste (domates salçası), 2 handfuls of chopped parsley, 1 pinch of dried mint, 1 handful of dill, 1 teaspoon of black pepper, 1 dessert spoon (about 2 tsp) of salt, and half a tea glass of water (about 50 ml / 3 tbsp + 1 tsp), then mix everything together.
Peel and wash 5 zucchini, then cut them in half lengthwise. Hollow out the insides and fill them with the prepared meat stuffing.
Spread 1 dessert spoon (about 2 tsp) of red pepper paste (biber salçası) on the bottom of a pot, then arrange the stuffed zucchini so they won't tip over. Place 1 tablespoon of margarine between the zucchini. Add water up to halfway up the zucchini, season the water with 1 pinch of salt, and cook until the zucchini are tender. You can serve with yogurt if desired. Enjoy your meal…
About This Recipe
Discovered in Mexico and Central America 7,500 years ago and consumed in nearly every variety, zucchini is one of the richest vegetables in nature in terms of alpha-carotene and beta-carotene. Its homeland is accepted as North America. Zucchini is rich in vitamins A and C, magnesium, potassium, copper, and phosphate. It is a low-calorie vegetable that is high in fiber and water content.
There are six well-known varieties of squash. The first is Sakız squash, a white-fleshed, prized variety. The black-skinned variety is called Girit squash. Asma squash is also of the Sakız squash type — it is a white squash used in cooking. Helvacı squash is a large, firm variety with a thick skin, resistant to harsh winter conditions, and used for making desserts. Kestane squash is another firm-skinned, large variety; once cooked, the skin softens and peels away like a membrane — it can be used in both savory dishes and desserts. Bal kabağı (butternut squash) is another variety of Kestane squash, used for making desserts and can sometimes weigh between 30–50 kg (66–110 lbs). There is also Su kabağı (bottle gourd), which is hollowed out and used as a container.
We can't always make Stuffed Peppers (Biber Dolması) at home, can we? Today we've prepared our wonderful Stuffed Zucchini (Kabak Dolması) recipe. Enjoy the cooking...
