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Bridegroom's Dolma

Sample Dishes from Turkish Cuisine

Bridegroom's Dolma (Damat Dolması)

Summer squash12 small size1200 gr
Sunflower oil (absorbed during frying)1/4 cup50 gr
Ground Meat1 1/4 cup220 gr
Olive Oil1 tablespoon10 gr
Parsley 1 bunch60 gr
Walnuts (chopped)2/3 cup65 gr
Salt1 tablespoon12 gr
Black Pepper1 teaspoon2 gr
Su (sicak)1 2/3 cup365 gr
Garlic5 clove15 gr
Yogurt2 3/4 cup600 gr


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)

Energy297 cal
Protein13,3 g
Fat22,6 g
Carbohydrates11,9 g
Calcium173 mg
Iron2,11 mg
Phosphorus238 mg
Zinc2 mg
Sodium866 mg
Vitamin A908 iu
Thiamine0,17 mg
Riboflavin0,3 mg
Niacin3,61 mg
Vitamin C16 mg
Cholesterol46 mg

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.