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Kabak Dolma - Turkish Stuffed Zucchini Recipe

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Kabak Dolma is a traditional Turkish dish featuring tender zucchini stuffed with a flavorful mixture of ground beef, rice, fresh herbs, and spices, then simmered in a savory tomato-based sauce. This comforting and aromatic recipe balances the freshness of vegetables with the rich, spiced filling and is perfect for a wholesome lunch or dinner.

Ingredients

For the Dolma (Stuffed Zucchini)

  • 6 medium zucchini
  • 3 medium tomatoes, cut into quarters (to be placed inside the zucchini)

For the Filling

  • ½ cup rice
  • 200 g ground beef
  • 1 large onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • ½ cup parsley, finely chopped
  • ¼ cup fresh dill, finely chopped (optional)
  • 4 sprigs fresh mint, finely chopped (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • ¼ cup olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt

For the Sauce

  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 2 cloves garlic, mashed or grated
  • 2 teaspoons dried mint
  • 2 cups warm water

Instructions

  1. Prepare the Zucchini: Wash the zucchini and hollow out the centers carefully to create space for the filling, leaving enough flesh to hold the stuffing without breaking.
  2. Prepare the Filling: In a large mixing bowl, combine the rice, ground beef, finely chopped onion, chopped tomatoes, parsley, dill, mint, tomato paste, lemon juice, olive oil, black pepper, paprika, and salt. Mix thoroughly to combine all ingredients evenly.
  3. Stuff the Zucchini: Fill each hollowed zucchini with the prepared filling mixture, pressing gently to pack the stuffing. Place the quartered tomatoes inside the zucchini on top of the filling for added moisture and flavor.
  4. Prepare the Sauce: In a large pot, heat the olive oil over medium heat. Add tomato paste, paprika, and mashed garlic, stirring for about 2-3 minutes until fragrant and well combined. Add dried mint and warm water to the pot and bring to a gentle simmer.
  5. Cook the Dolma: Place the stuffed zucchinis carefully into the pot with the sauce. Cover the pot with a lid and simmer on low heat for about 40-50 minutes until the zucchinis are tender and the filling is fully cooked. Avoid stirring to maintain the shape of the dolmas.
  6. Serve: Once cooked, allow the Kabak Dolma to cool slightly. Serve warm or at room temperature with a side of yogurt or fresh salad for a complete meal.

Notes

  • Use medium-sized zucchinis that can be hollowed without breaking.
  • The optional fresh herbs enhance the flavor but can be omitted if unavailable.
  • If preferred, rice can be pre-soaked for 15 minutes to reduce cooking time.
  • This dish pairs well with plain yogurt or a garlic yogurt sauce.
  • Make sure to cook the dolma on low heat to prevent burning and ensure even cooking.

Find it online: https://recipethrive.com/kabak-dolma-turkish-stuffed-zucchini-recipe/