Dolma (stuffed Zucchini)
Dolma, a traditional Circassian dish, features zucchini stuffed with a flavorful mixture of rice, meat, and herbs. This dish is a delightful combination of savory and fresh flavors, making it a favorite in Circassian cuisine.
Ingredients
- 4 medium zucchinis
- 1 cup ground beef
- 1 cup rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 2 cups chicken or vegetable broth
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the zucchinis and scoop out the flesh, leaving a sturdy shell. Chop the scooped-out zucchini flesh and set aside.
- In a large bowl, combine the ground beef, rice, chopped onion, tomatoes, parsley, mint, olive oil, salt, pepper, paprika, and cumin. Mix well.
- Stuff the hollowed zucchinis with the meat and rice mixture.
- Place the stuffed zucchinis in a deep pot and add the chopped zucchini flesh around them.
- Pour the chicken or vegetable broth over the zucchinis.
- Cover the pot and cook over low heat for 1 hour, or until the zucchinis are tender and the filling is cooked through.
- Serve the dolma hot, garnished with additional fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 15g
- Fat
- 10g
Supplies
Deep pot
Tools
Knife Cutting board Large bowl
Serving suggestions
Serve the dolma with a side of yogurt or a fresh salad for a complete meal.
Tips & tricks
For a vegetarian version, replace the ground beef with additional rice and vegetables.
Cost
$15