Stuffed Eight Ball Zucchini (Dolma) Recipe
Ingredients
- 6 eight ball zucchinies,
- 1 cup bulghur, washed and drained,
- 1 large onion, chopped,
- 1 tomato, grated,
- 2 tablespoons tomato paste,
- 1 tablespoon pepper paste,
- 2 tsps ground red pepper,
- Salt,
- Black pepper,
- Dry mint,
- Red pepper flakes,
- 1 tablespoon pomegranate molasses,
- 1 cup water,
- 1/2 cup vegetable oil.
For sauce;
- 1 tomato, peeled and diced,
- 1 tbsp tomato paste,
- 2 tsps ground red pepper,
- 3 cups hot water,
- Salt to taste.
Preparation
- Sauté the finely chopped onions in vegetable oil until tender,
- Add the tomato and pepper pastes and stir for 1-2 mins,
- Add ground red pepper and stir,
- Add the bulghur to the pan and stir for 2 mins,
- Add the salt, spices and 1 cup of water,
- Cook on medium heat until the bulghur absorbs all the water, remove from heat, add 1 tablespoon of pomegranate molasses and stir well,
- Cut top of the zucchinies and gut with a dessert spoon,
- Stuff 3/4 of the zucchinies with bulghur mixture and lid with the pieces you cut
- Place them in the separate pan,
- For sauce in a bowl combine grated tomato, tomato paste, ground red pepper, salt and hot water,
- Add sauce into the pan,
- Cook until the zucchinies and bulghur is tender in low heat.
Bon appétit...
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