Kabak Dolmasi - Turkish Stuffed Zucchini
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6
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Calories
312 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Turkish
Kabak Dolmasi - Turkish Stuffed Zucchini
Description
The recipe for Kabak Dolmasi starts by coring medium-sized zucchinis so they can stand upright. A filling combines short or medium grain rice with finely chopped onion, parsley, green bell pepper, ground beef, tomato paste, extra virgin olive oil, kosher salt, black pepper, Aleppo pepper, and dried mint. This mixture is gently but thoroughly combined. The zucchinis are loosely stuffed to allow room for the rice to expand during cooking, leaving about half an inch at the top to prevent bursting.
The assembled zucchinis are topped with tomato chunks and placed standing in a pot. A sauce prepared from olive oil, tomato paste, Aleppo pepper, dried mint, and boiling water is poured over the stuffed zucchinis before cooking. The pot is covered and simmered gently first until the sauce comes to a simmer, then cooked uncovered for an hour to ninety minutes until the zucchinis and filling are fully cooked. The dish is served commonly with yogurt, which balances the spices and adds creaminess.
This preparation yields soft, tender zucchinis filled with a savory, subtly spiced beef and rice mixture infused with tomato and herbs. The slow simmer helps meld the flavors while preserving the shape of the zucchinis. Selecting firm zucchinis and stuffing loosely are key to success, as is the gentle simmering to avoid mushiness or falling apart.
Ingredients
Zucchini Stuffing
- 6 zucchini aka kusa
- ½ cup rice short or medium grain
- 1 small onion chopped
- ½ cup parsley chopped
- 1 green bell pepper chopped
- ½ lb ground beef
- 1 tbsp tomato paste
- ¼ cup olive oil extra virgin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp Aleppo pepper
- 1 tsp dried mint
- 2 tomato sliced in chunks
Sauce
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp Aleppo pepper
- 1 tsp dried mint
- 2 cups water boiling
Serve with
- yogurt
Instructions
- Cut the top of the zucchini and slice off a bit of the end so they can stand. Carefully empty them using an apple corer or a small spoon.
- Place the rice, onion, parsley, green bell pepper, ground beef, tomato paste, olive oil, salt, black pepper, Aleppo pepper and dried mint in a bowl and mix using a spoon or your hands. Make sure all the ingredients are well combined.
- Stuff the zucchini with the filling and make sure to do it loosely and leave ½ inch empty at the top because the rice expands while cooking.
- Place a chunk of tomatoes on top of each zucchini.
- Place the stuffed zucchini upward standing in a pot.
- To make the sauce, mix the olive oil, tomato paste, Aleppo pepper, dried mint and water in a bowl or a measuring pitcher. Pour over the zucchinis in the pot and cover.
- Cover with a lid and cook over medium high heat until it comes to a simmer, this would take about 20 minutes.
- Then uncover and cook for 1 hour to 1 hour and 30 minutes. The stuffed zucchini is ready once you can easily insert a knife into the side.
- Serve warm with yogurt.
Notes
- Choose firm, evenly sized zucchini to maintain structure during cooking and prevent mushiness.
- Stuff zucchini loosely and leave about ½ inch at the top to allow the rice to expand without bursting the vegetable.
- If Aleppo pepper is not available, a mild chili pepper can be used as a substitute for similar flavor.
- Simmer stuffed zucchinis gently over low heat to meld flavors and cook evenly without causing the zucchinis to fall apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 508mg | 21% |
| Potassium | 904mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1517IU | 30% |
| Vitamin C | 66mg | 73% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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