Kabak Dolmasi (Zucchini Stuffed with Meat and Rice)
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From our Wellness 2014 Issue.
Easy
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PrintIngredients
For 10 Serving(s)
Recipe
- 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
- Mix the stuffing ingredients together and refrigerate.
- 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.
- 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.
- 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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