All the risk in this dish is in the hollowing. If the wall is left thinner than half a centimetre the courgette splits as it cooks and the filling escapes into the liquid. Choose straight, thick courgettes as well; a curved one cannot be hollowed evenly.
Ingredients
For the dolma
For cooking
To serve alongside
Method
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Hollow the courgettes
Cut off the stalks and hollow them out with a corer. The wall should not be thinner than half a centimetre.
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Make the filling
Fry the onion in butter for 5 minutes, add the mince and cook until it takes its liquid back up. Add the tomato paste and tomato and cook for 3 minutes.
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Finish
Take off the heat and stir in the rice, salt and dill.
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Fill
Fill the courgettes to three quarters.
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Pack and cook
Lay them flat in the pan, pour in the hot water with tomato paste, put an upturned plate on top and cook over a low heat for 40 minutes.
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Serve
Serve with garlic yoghurt.
Tips
- Do not throw away the courgette flesh you scoop out; make mücver with it or add it to a soup.
- Lay the courgettes flat in the pan; standing upright the filling settles to the bottom.
- Garlic yoghurt is not a preference with this dish, it is part of the balance.
Nutrition
Values are per serving and approximate.