Discover the secret to authentic Turkish stuffed zucchini

Kabak dolmasi is a Turkish dish that literally means "stuffed zucchini." There's rice and ground meat, so you might think there's nothing special, just a Turkish name for a dish we also enjoy. However, this is just an illusion. Aromatic herbs, pine nuts, mint, and raisins make you quickly forget about ordinary zucchini.

Although Turkey remains one of the most popular vacation destinations, not everyone ventures beyond kebabs. However, the enchanting Oriental flavors can be easily recreated at home. This delicious zucchini dish has quickly become a favorite.

For those who pick raisins out of cheesecake, brace yourselves. They end up in the meat mixture, but their sweetness surprisingly complements the other ingredients. It's interesting, tasty, yet still accessible enough to entice even fans of traditional recipes.

Ingredients:

                                                                  
• 6 zucchinis (fewer if large)
• 0.88 lbs (400 g) ground beef
• 1 onion
• 2 tablespoons tomato paste
• 3-4 garlic cloves
• 0.22 lbs (100 g) rice
• 0.11 lbs (50 g) raisins
• 0.11 lbs (50 g) pine nuts
• 2 bay leaves
• A bunch of cilantro
• Salt and pepper to taste
• 1 tablespoon cumin
• A few leaves of fresh mint
• 2 cans of chopped tomatoes
• 1 chili pepper
• Oil for frying
• Plain yogurt for serving

Instructions:

                                              
1. Wash the zucchinis, trim the ends, and cut lengthwise into two halves.
2. Use a spoon to scoop out the center.
3. Dice the onion finely and sauté in a pan.
4. Once translucent, add the chopped chili pepper and garlic.
5. Set aside half of the sautéed vegetables for later.
6. Add the ground meat, raw rice, and tomato paste to the pan.
7. Add raisins, half of the pine nuts, a few mint leaves, and half of the cilantro.
8. Season to taste with salt, pepper, and cumin.
9. In a pot, bring the chopped tomatoes, bay leaves, and the previously set aside sautéed onion mixture to a boil. Cook for about 5 minutes.
10. Stuff the zucchinis with the meat filling and place in an ovenproof dish.
11. Pour the tomato sauce over and cover with aluminum foil.
12. Preheat the oven to 350°F (180°C). Bake for about 30-40 minutes, until the rice is soft.

Serve the finished dish with a dollop of yogurt. Additionally, garnish with the remaining cilantro. Enjoy!