5 Ingredients or Fewer

Meat Stuffed Marrows/Zucchinis (Dolma)

April  1, 2020
Photo by Saboush Cooks
Author Notes

This recipe is basically based on the idea of stuffing your vegetables with your filling, so you can improvise if you wish. In Turkey it is called "Dolma" which means "stuffed". Traditionally we use marrows, peppers, aubergines and beef tomatoes back at home. As a warm dish, the filling is minced beef mixed with a little bit of rice and herbs and seasoning. Serve it with garlic yoghurt. —Saboush

  • Prep time 30 minutes
  • Cook time 30 minutes
  • Makes 12 pieces
Ingredients
  • 6 middle size marrows
  • 250 grams 5% fat minced beef
  • 1 tablespoon medium size onion, finely chopped
  • 1 teaspoon mint, dried
  • 1 tablespoon tomatoe paste, for the filling
  • 1 tablespoon tomatoe paste, for the stock
  • 1 pint vegetable or beef stock
  • 1 teaspoon dill, dried or finely chopped
  • 1 bowl of garlic yogurt, to garnish
  • 1 24 cm saucepan
  • 1 tablespoon olive oil
  • 2 tablespoons easy cook white rice/sushi rice, for the filling
In This Recipe
Directions
  1. Peel off the skin of marrows with a peeler then cut them into halves. Top and tail them so that they can stand on their flat bases in the saucepan.
  2. Using a pointy peeler or carving spoon, scoop out the flesh. Don't throw away the flesh as this can be used for making marrow fritters with feta cheese for the next 3 days as long as it is refrigerated.
  3. Make the filling by mixing the minced beef, onion, rice, herbs, seasoning, tomato paste, and olive oil in a deep bowl. Stuff the marrows loosely, and leave 1 inch at the top so there is room for expansion during cooking. If desired, you can cap the stuffed marrows with thinly cut tomato skin. Stand them up in the saucepan.
  4. Prepare your vegetable stock and mix in the tomato paste and stir well until the paste is dissolved. Pour this sauce over the marrows. The marrows should be covered in liquid just up to their top. If necessary add water.
  5. Cook the marrows in low heat, lid on but slightly ajar, for 30-45 minutes until the marrows are soft and tender but still have their firm form.

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