Stuffed Zucchini
Etli Kabak Dolmasi
Region: Turkey
Category: Vegetables
Season: Any
Difficulty: Labor Intensive

Turks and Arabs are famous for their stuffed vegetables and a zucchini is begging to be stuffed. This dish of stuffed zucchini, stuffed only with meat, rice, and dill and served without anything else was so good when I had it at the Divan Lokantasi Elibol, on S. Gara Kars 143 in Bursa in Turkey that I had to have the recipe. Middle Eastern markets sell a wooden-handled tool used for hollowing out zucchini and they are a handy gadget to have, otherwise you can use a long-handled spoon. I once made this dish for my friend Aleks Istanbulu, originally from Istanbul who, when asked if it was as good as he remembers his mother making it, said “no, it’s as good as my grandmother use to make it.” High praise indeed, but it shouldn’t be hard to do.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 1:30 hours

3 tablespoons clarified butter, divided

2 medium onions, finely chopped

3/4 cup medium grain rice, such as Calrose or Jasmine rice, soaked in water for 30 minutes and drained or rinsed and rubbed well under running water

4 1/4 cups water, divided

1 pound ground lamb

6 tablespoons chopped fresh dill

2 tablespoons (6 teaspoons) salt, divided

1/2 teaspoon freshly ground black pepper

2 pounds medium zucchini (short and thick), ends trimmed, peeled if desired

2 ounces (1/3 cup) tomato paste

For the garnish

Fresh dill sprigs for garnish

1 cup plain whole yogurt blended well with 1 large garlic clove mashed in a mortar with 1/2 teaspoon salt

1. In a large sauté pan, melt 2 tablespoons clarified butter, over medium-high heat then cook, stirring frequently, the onions until yellowed, 7 to 8 minutes. Add the rice and 3/4 cup water, cover, reduce the heat to medium then cook until the water is absorbed, about 10 minutes without removing the cover or stirring.

2. Remove the rice from the heat and transfer to a bowl then stir in the ground lamb, dill, 3 teaspoons salt, and the pepper. Mix very well with a wooden spoon for up to 5 minutes.

3. Hollow the zucchini out with a knife and long spoon, making sure you don’t puncture them. Stuff the zucchini tightly with the rice stuffing. Place the stuffed zucchini in a large sauté pan or flameproof casserole, add the remaining1 tablespoon clarified butter and 1 cup water, cover, and bring to a near boil, then reduce the heat and cook until bubbling a little, about 20 minutes.

4. Add 1 tablespoon salt, the tomato paste dissolved in 1/2 cup water, and 2 cups water, cover and cook on medium heat until tender, about 20 minutes. Transfer to a serving platter and garnish with dill leaves. Serve warm with yogurt and garlic sauce.

Variation: 

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Posted: 01/02/2014

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Stuffed Zucchini