Bridegroom's Dolma

Sample Dishes from Turkish Cuisine

Bridegroom's Dolma (Damat Dolması)

Preparation

Remove stem and blossom ends of squash. Scoop out pulp forming 3-4 mm thick shells. Brown in heated oil until light golden. Remove from oil; drain. Set aside. Brown ground meat in same oil for 15-20 minutes or until meat is crumbly. Stir in chopped walnuts. Saute for 2-3 minutes. Remove from heat. Add finely chopped parsley, salt and black pepper; mix well. Fill squash shells with mixture, leaving 1 1/2 cm (3/4 inch) space from open ends. Arrange in a shallow saucepan side by side. Add hot water, cover and simmer for 45 minutes or until tender. Serve hot with minced garlic-yogurt mixture.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

The recipe is from Gaziantep province. Pistachionuts are used generally in Gaziantep because it is grown there. Peanuts are substituted for walnuts or pistachios in Antakya. Tomatoes are used instead of nut in İçel and cooked in tomato juice with garlic and served with lemon juice.