Kabak Dolmasi (Zucchini Stuffed with Meat and Rice)


From our Wellness 2014 Issue.


Kabak Dolmasi (Zucchini Stuffed with Meat and Rice)


For 10 Serving(s)


  • 10 medium-size zucchinis, peeled and ends removed (peels and ends reserved for making stock)
  • For the stuffing:
  • 1/4 cups butter
  • 1 large onion, finely chopped (ends and peel reserved for making stock)
  • 3 tablespoons butter or olive oil
  • 2 cups water
  • 1/4 cups short-grain rice
  • 1 pounds ground meat (lamb, beef or turkey)
  • 1 cups chopped fresh herbs (any combination of parsley, dill and mint), stems reserved for making stock)
  • 1 tablespoons tomato paste
  • 2 medium tomatoes, chopped
  • Salt and pepper, to taste

Kabak Dolmasi (Zucchini Stuffed with Meat and Rice) Directions

  1. Mix the stuffing ingredients together and refrigerate.
  2. Using a small knife, carefully hollow out the inside of each zucchini to make a tube—taking care not to punch through to the outside. Reserve the pulp for the following recipe.
  3. Fill the zucchinis with the stuffing mixture and place them on their sides in a large pan. Dot with the butter and add the water. Place a plate on top of the stuffed zucchinis to keep them from expanding too much and bursting. Cook over medium heat until the water starts boiling, then reduce to a low simmer and cook until the zucchinis are tender—about 30 to 40 minutes.
  4. Transfer to a serving platter and ladle the juice from the pot over the zucchinis. Serve warm. Refrigerate (up to 3 days) or freeze the reserved vegetable and herb bits until ready to make stock.

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