Kabak Dolması (Courgettes Stuffed with Minced Lamb and Rice)
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Ingredients
- 4 large courgettes
- 350 g lamb mince
- 100 g short grain rice
- 1 onion
- 1 tbsp tomato purée
- 200 g natural yoghurt
- 1 garlic cloves
- 200 g tinned chopped tomatoes
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 26.1 g
- Carbohydrate
- 35 g
- of which sugars
- 13.5 g
- Fat
- 18.5 g
- of which saturates
- 8.8 g
- Fibre
- 4.8 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Halve the large courgettes lengthways and scoop out the centres with a teaspoon to make boats, reserving the flesh.
- 3
Mix the lamb mince, short grain rice, grated onion, tomato purée and the reserved courgette flesh, finely chopped, in a bowl and season well.
- 4
Fill the courgette boats with the lamb mixture and arrange in a baking dish.
- 5
Pour the tinned chopped tomatoes around the courgettes, cover with foil, and bake for 40-45 minutes until the courgettes are tender and the lamb is cooked through with no pink remaining.
- 6
Crush the garlic clove into the natural yoghurt and serve spooned over the top.
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