Stuffed Zucchini (Kabak Dolması) — Hollowed zucchini filled with spiced minced meat and rice

• 8zucchini (medium, straight) (about 180 g each; choose firm ones for easier hollowing)
• 1500 mlwater (for soaking to prevent browning)
• 15 mllemon juice (mixed into soaking water)
• 450 gground beef (15% fat) (or a beef-lamb mix)
• 120 gshort-grain rice (rinsed until water runs mostly clear)
• 180 gonion (finely grated or minced)
• 30 gtomato paste (about 2 tbsp)
• 20 gred pepper paste (about 1 tbsp; mild (tatlı) preferred)
• 20 gparsley (finely chopped)
• 10 gdill (finely chopped)
• 2 tspmint (dried) (classic in Turkish dolma)
• 2 tspAleppo pepper (or 1 tsp pul biber for more heat)
• 1 tspground black pepper
• 1 tspground cumin
• 10 gsalt (about 1 3/4 tsp)
• 30 mlolive oil (about 2 tbsp)

Instructions

1. 1

   Prepare a large bowl with 1500 ml water and 15 ml lemon juice. This acidulated bath keeps the hollowed zucchini pale while you work and helps prevent bitterness from developing.

2. 2

   Trim the stem ends of the zucchini, keeping the base intact so the filling will not leak. Hollow each zucchini using a zucchini corer or small spoon, leaving a 6–8 mm wall; place the shells into the lemon water as you finish each one.

3. 3

   Rinse the rice and drain it well, then place it in a mixing bowl with the ground beef and grated onion. Add 30 g tomato paste, 20 g red pepper paste, parsley, dill, dried mint, Aleppo pepper, black pepper, cumin, 10 g salt, 30 ml olive oil, and 60 ml water, then mix thoroughly until evenly combined.

4. 4

   Drain the zucchini and lightly shake out any water trapped inside. Fill each zucchini with the meat-and-rice mixture, stopping 1.5 cm from the top because the rice expands as it cooks.

5. 5

   Stand the stuffed zucchini upright in a wide, heavy pot so they support each other and stay stable. Pack them snugly in a single layer if possible, because tight spacing helps them cook evenly and prevents tipping.

6. 6

   Whisk 25 g tomato paste and 10 g red pepper paste with 900 ml water, 15 ml olive oil, 15 ml lemon juice, and 4 g salt until smooth. Pour the liquid into the pot so it reaches about halfway up the zucchini; if needed, add 60–120 ml extra water to reach that level without submerging them.

7. 7

   Place a heatproof plate directly on top of the zucchini to keep them from floating and to help them steam-cook evenly. Bring the pot to a gentle boil over medium heat, then immediately reduce to low so the simmer is steady and quiet.

8. 8

   Simmer covered for 45 minutes, then uncover and continue cooking for 8–10 minutes to slightly reduce and concentrate the sauce. The zucchini should be tender but not collapsing, and the rice inside should be fully cooked with no chalky bite.

9. 9

   Turn off the heat and rest the pot for 10 minutes so the filling sets and the sauce thickens slightly. Serve warm with a spoon of the tomato-pepper cooking liquid over each piece for the most authentic, home-style finish.