Stuffed Zucchini: A Culinary Heritage from Bitlis
Stuffed Zucchini, a delicious example of Bitlis cuisine, has long been a traditional dish cherished at the tables of this city.
Stuffed Zucchini stands out with its carefully prepared filling. Fine bulgur, minced meat, onions, garlic, spices, and fresh greens come together to create a unique flavor and textural harmony in this dish. Additionally, the special presentation is achieved by stuffing the mixture into zucchinis.
Ingredients:
200 grams minced meat
1 cup fine bulgur (150 g)
1 onion
2-3 cloves of garlic
3-4 tablespoons of olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 tablespoon dried basil
4-5 zucchinis
1-1.5 cups of water (add more if needed)
For the Sauce:
1 teaspoon tomato paste (if it’s salty, skip adding salt)
Butter
Salt
Ground pepper
Stuffed Zucchini Recipe:
For the filling, grate the onion and garlic. Add minced meat, fine bulgur, olive oil, parsley, dill, and spices, then knead thoroughly.
Start by scoring the zucchinis with a fork, then cut them into 4 or 5 equal pieces and hollow them out. Stuff them with the prepared filling and arrange them in a pot. (Be careful not to overfill as the bulgur will expand while cooking.)
Cover the zucchinis with an upside-down plate.
Add 1-1.5 cups of water and cook with the lid on.
Once it boils, simmer on the lowest heat for 30-35 minutes, cooking carefully.
Place the Stuffed Zucchinis on a plate, add garlic yogurt and sauce on top, then serve.
Enjoy your meal!