Ekşili Dolma (Sour Stuffed Vegetables)

Hollowed zucchini, eggplant and peppers stuffed with lamb and rice, simmered in a tangy broth of lemon, pomegranate molasses and pepper paste. A gluten-free, hearty main.

Ingredients

• 500 g zucchini
• 300 g eggplant
• 150 g green peppers
• 300 g ground lamb
• 150 g (3/4 cup) white rice
• 150 g (1 medium) tomato
• 100 g (1 medium) onion
• 30 g (2 tbsp) tomato paste
• 20 g (1 tbsp) red pepper paste
• 20 g (1 1/2 tbsp) butter
• 60 g (4 tbsp) lemon juice
• 20 g (1 tbsp) pomegranate molasses
• 3 g (1 tbsp) dried mint
• 5 g (2 tsp) red pepper flakes
• 10 g (2 tsp) salt
• 600 g (2 1/2 cups) water

Instructions

1. 1

   Cut the zucchini and eggplants into 8-10 cm pieces and hollow them out with a corer, leaving thin walls. Slice the tops off the peppers like lids and remove the seeds.

2. 2

   Rinse and drain the rice. Grate the onion, finely dice half the tomato and cut the other half into thick slices for capping.

3. 3

   Knead the lamb with the rice, onion, diced tomato, half the tomato paste, the pepper paste, mint, pepper flakes and half the salt.

4. 4

   Fill the vegetables three-quarters full (the rice will swell). Cap with the tomato slices and stand them upright, snugly packed, in a wide pot.

5. 5

   Mix the water with the remaining tomato paste, lemon juice, pomegranate molasses and remaining salt, and pour over the vegetables. Dot the tops with the butter.

6. 6

   Place an upturned plate on top. Bring to a boil, then cover and simmer on low heat for 45-50 minutes until the rice and vegetables are tender.

7. 7

   Remove from the heat, rest for 10 minutes and serve hot with the cooking juices.

Nutrition

Per serving