Etli Kabak Dolmasi – Stuffed Zucchini

Yesterday, my husband and I were both out, me shopping, him working. He called me on the phone close to our meeting up time and told me that he had a surprise for me. A surprise?! I was really surprised, my hubs had a surprise for me. Thank God he didn’t tell me what it was on the phone, because he always does that and ruins the surprise, he calls up and tells “hey honey I am on my way home and I got flowers for you” and he turns up at the door and says “surpriiise!!” with a big and cute smile on his face, and I am like “duh?!” This time he kept it to himself that he bought me a book on Ottoman Cuisine. The book contains some very interesting info on 19th century dining habits of the Ottoman elite.

Anyways (thanks to the person who invented this word), back to our recipe… Stuffed vegetables, poultry and meat are very popular in Turkish cuisine. Zucchini comes the third on the list of things-to-be-stuffed, I suppose, after vine leaves and capsicum. 8-ball zucchini is one of the cutest things you can find in a garden, imho. We call them Cretan Zucchini, I don’t know why and feel quite lazy to look it up on the internet. If you have minced meat, rice, zucchini and tomatoes in your kitchen, this recipe is pretty much ok to play around with depending on your liking of herbs and spices.

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