Stuffed Zucchini With Yogurt Sauce

Zucchini Duck
Originally uploaded by Alex Gee.

Stuffed Zucchini is called “kabak dolma-sı” in Turkish. “Dolma” is a well known Turkish food. All kinds of food associated with stuffing are called dolma in Turkish. The word “dolma” is derived from the verb “dolmak” in Turkish which means “stuffed”. Armenian, Azerbaijani, Bosnian people call it “dolma”. Georgian says “tolma”, Persian “dolmeh” and Greek people call it “dolmades”. The origin of dolma sounds Turkish. The most common dolmas are eggplant, zucchini, pepper and tomato. The stuffing may include meat or not. I am fond of stuffed zucchini with yogurt sauce.

Ingredients

1 kg. zucchini
1 medium onion (finely chopped)
90 gr. olive oil
1 cup rice
2 tomatoes (peeled and grated)
1 tomato (sliced)
2 tablespoons pine nuts (optional)
2 tablespoons currants (optional)
½ bunch fresh parsley (minced)
½ bunch fresh dill (minced)
Parsley and dill stems
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon (optional)
2 cups water
1 dessert spoon sugar
1 teaspoon dried mint
1 teaspoon red pepper flakes
½ teaspoon ground black pepper
salt

Directions

Heat a medium size nonstick saucepan over medium-low heat. Heat the oil in the saucepan.

Add finely chopped onions and pine nuts and saute over low heat until the onions are golden brown.

Add the drained rice and stir constantly until well coated with the oil.

Add grated tomatoes into the saucepan. Season with salt and sugar. Add 1 cup of water. Add currants and put the lid on. Cook over medium heat until most of the liquid is absorbed, then reduce the heat to low and cook until all the liquid is absorbed.

Add ground allspice, cinnamon, dired mint, ground black pepper, red pepper flakes, minced parsley and dill, stir gently with a wooden spoon. Remove from the heat and let it stand for 10 minutes.

Meanwhile, cut off the top of the zucchinis. Cut the zucchinis in half (or in three equal parts)
Use a melon baller or a dessert spoon, scoop out the centers, leave a thin border all around.

Stuff the zucchinis with the mixture. Keep in mind to stuff only ¾ of zucchini cups. Because during the cooking rice will enlarge and fill the cover. Put tomato slices on top of them. Put parsley and dill stems at the bottom of a nonstick saucepan and place stuffed zucchinis over them side by side. Pour the remained 1 cup of water and cook over low heat untill fork tender, do not overcook.

Serve with yogurt and garlic dressing. To prepare yogurt and garlic dressing, pour 1 cup yogurt into a small bowl, add 1 clove of crushed garlic and whisk together.

Note: I usually don't use pine nuts, currants and ground cinnamon.

Have a good appetite!