Kabak dolma is a Turkish dish that translates to “stuffed zucchini” in English. It is a popular and traditional dish in Turkish cuisine, featuring zucchini or summer squash stuffed with a flavourful mixture of rice, ground meat (often lamb or beef), onions, tomatoes, and various herbs and spices.
Frequently Asked Questions for Kabak Dolma – Turkish Stuffed Zucchini:
Absolutely! While lamb adds a distinct flavour, you can experiment with beef, chicken, or even a meat substitute for a personalized touch.
No worries! You can cook rice according to the package instructions or use pre-cooked rice for a time-saving hack.
Sure thing! Eggplants, bell peppers, or grape leaves can be excellent alternatives if zucchini isn’t your veggie of choice.
Certainly! Prepare the stuffed zucchinis the day before and refrigerate them. When ready to serve, pop them in the oven for a delicious, time-saving meal.
Store any leftovers in an airtight container in the refrigerator. Reheat thoroughly in the oven or microwave for a quick and tasty meal. Use within 2-3 days.
Absolutely! Freeze them before baking, ensuring they’re tightly wrapped. When ready to enjoy, bake them directly from the freezer, adding a bit more cooking time. They can last for 1-2 months in a freezer.
How to serve Kabak Doma?
- Appetizer or Meze:
Dolma is commonly served as part of a meze platter or an appetizer spread. Arrange the dolma on a plate alongside other small dishes like hummus, tabbouleh, and olives. Serve with warm pita bread for a delightful start to a Mediterranean meal. - Main Course:
Zucchini Dolma can also be the main course of a meal. Serve a generous portion of dolma on a plate, drizzle with a yogurt-based sauce or tahini, and garnish with fresh herbs. You can accompany it with a simple salad or a side of pilaf or couscous. - Vegetarian/Vegan Option:
If you’ve made vegetarian or vegan dolma, you can cater to those dietary preferences by offering a fully plant-based meal. Serve with a vegan yogurt sauce or tahini dressing. - Family Style:
For a family-style meal, arrange the kabak dolma on a large platter, and let everyone serve themselves. Place some lemon wedges and extra sauce on the side for personal customisation. - Garnishes:
Enhance the presentation and flavours of dolma by garnishing with fresh herbs like mint, parsley, or dill. A sprinkle of sumac or a few toasted pine nuts for an earthy flavour. - Dipping Sauces:
Offer a variety of dipping sauces alongside the dolma, such as tzatziki (yogurt and cucumber), tahini sauce, or a garlic-yogurt sauce. - Festive Occasions:
Dolma is often served during special occasions and celebrations. When serving dolma for festive events, consider arranging it on a decorative platter and adding edible flowers or pomegranate arils for an elegant touch. - Wine or Beverage Pairing:
Pair Kabak dolma with a suitable wine, such as a crisp white wine like Sauvignon Blanc, or a light red wine like Pinot Noir.
Kabak Dolma
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Description
Kabak Dolma (stuffed zucchini) is a beloved culinary delight that hails from the Middle East and Mediterranean regions. This timeless dish represents the art of combining fresh, aromatic ingredients into a harmonious culinary creation.
Ingredients
For the stuffing:
- 1 cup cooked leftover rice (or if you don’t have, make it per instruction)
- 300g of ground meat (lamb is a good option to add flavour)
- 1 small onion, finely chopped
- 2 tablespoons of tomato paste
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
For the dolma:
- 4–6 medium-sized round zucchinis
- Olive oil
- Lemon juice
- Vegetable or chicken broth
Instructions
Preheat your oven to 190°C
Prepare the zucchinis:
- Wash the zucchinis and trim off the ends.
- Cut a small slice from one side of each zucchini to create a flat surface, which will help them stand upright.
- Use a zucchini corer or a small spoon to hollow out the zucchinis, leaving about 1/4-inch (about 1/2 cm) thick walls. Be careful not to puncture the zucchinis.
Prepare the stuffing:
In a mixing bowl, combine the leftover rice, ground meat (or meat substitute), chopped onion, minced garlic, tomato paste, fresh parsley, dill, salt, pepper, and any optional spices you like (cumin, paprika and cinnamon). Mix everything together until well combined.
Stuff the zucchinis:
- Take a small amount of the stuffing mixture and fill each hollowed-out zucchini.
- Arrange the zucchinis in an ovenproof dish, a large enough dish to hold all of them snugly.
- Drizzle olive oil and lemon juice over the stuffed zucchinis.
- Add enough vegetable or chicken broth to the baking dish to partially cover the zucchinis.
- Cover the baking dish with aluminium foil or a lid to trap steam and moisture.
- Bake in the preheated oven for about 45-60 minutes, or until the zucchinis are tender and the filling is cooked. The exact cooking time may vary depending on the size of the zucchinis and your oven, so check them periodically to avoid over cooking
- Once the zucchinis are cooked, you can remove the foil or lid and broil for a few minutes to lightly brown the tops if desired.
- Let the zucchinis cool slightly before serving.
By baking the zucchini dolma in the oven, you’ll achieve a similar result than the stovetop, yet with a slightly different texture and an enhanced roasted, nutty flavour.
- Prep Time: 20
- Cook Time: 60
- Category: Appetiser
- Method: Stuffing
- Cuisine: Mediterranean
Keywords: Kabak Dolma, stuffed zucchini, festive appetiser, Middle Eastern flavours
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Love zucchini and summer squash in any form. These stuffed zucchini look so delicious. Thanks for sharing.
★★★★★
Glad you like it!