Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, May 06, 2013

Stuffed Zucchini with Lamb Pistachios and Almonds

(Damat Dolması - Gazianatep - Southeast Anatolia Region)

Stuffed Zucchini with Lamb Pistachios and Almonds
8 small zucchinis, washed
1/4 cup sun flower oil to fry
1/3 cup water

Lamb Filling:
~200g medium ground lamb
1 tbsp butter
1/4 cup boiled rice
3 tbsp Antep pistachio, peeled
3 tbsp almond, blanched, sliced
1/2 tsp allspice
1/2 tsp cinnamon
Pinch of saffron

Wash the zucchinis and cut off a thin slice of the bottom of each one, so that they can stand up straight. Cut off the tops (as in the picture) and carve out the insides. Lightly fry the zucchinis in the oil. Put them aside.

To prepare the filling; saute the ground lamb with butter until the colour turns to light brown. Add the remaining the ingredients, continue to saute for 1-2 more minutes. Turn the heat off. Stuff the zucchinis with a teaspoon. Place them in a medium-sized pot, add the 1/3 cup water. Cover and cook at medium-low heat for 15-20 minutes. Let it stand for about 5 minutes, then serve.

4 servings.

*"Damat" means "groom" in Turkish. The dish is cooked particularly for the groom during the wedding ceremony:)



At 8:39 PM, Anonymous Alex said...

Lamb Filling:
~200 gr medium ground beef

I think, it should be lamb

At 10:14 PM, Blogger Binnur said...

Thank you again, Alex! You are most helpful:)

At 8:11 AM, Blogger Unknown said...

Hi, your website is amazing, thanks for that! Now a question: what do you mean by bleached almond? what's the bleaching process and how can I do it? Thank you very much, Lucia

At 10:54 AM, Blogger Binnur said...

Thank you Lucia, actually, it should be "blanched". I have amended the recipe:) The almonds are blanched by boiling and then the skins are removed:)


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