Dolma describes filled preparations in Turkish cooking. This recipe uses the zucchini itself, unlike kabak çiçeği dolması, which uses blossoms. The beef, rice and dried-mint combination follows a version documented by Migros; the quantities and detailed cooking guidance here are adapted for four servings.
Kıymalı Kabak Dolması — Recipe Card
Zucchini cups stuffed with beef, rice and mint
Makes 4 servings · Eight zucchini cups; two per servingUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Kıymalı Kabak Dolması
Make zucchini cups
Trim only the stem tips, then cut each zucchini across its middle to make eight short cylinders. Hollow each piece from the cut face with a small spoon or corer, leaving walls about 5 mm (¼ inch) thick and an intact base. Reserve the scooped flesh for another dish; it is not used in this filling.
Mix and fill
Mix the raw beef, drained rice, onion, 15 ml (1 tbsp) oil, tomato paste, mint, 3 g (½ tsp) salt and black pepper. Divide loosely among the zucchini, leaving 1 cm (⅜ inch) headspace. Do not compress the filling. Wash hands and utensils after handling raw meat.
Simmer gently
Stand the cups snugly, open ends up, in a saucepan. Add the hot water, remaining 15 ml (1 tbsp) oil and 1 g (⅙ tsp) salt around them; liquid should reach roughly halfway up the sides, below the openings. Choose a pan that fits them closely. Bring to a gentle simmer, cover and cook on low for 35–40 minutes. If the pan begins to dry, add hot water in 60 ml (¼ US cup) increments around the cups.
Check and serve
Check that the rice is tender, a knife enters the zucchini easily and the center of the filling reaches at least 74°C (165°F). If needed, continue covered in 5-minute intervals with sufficient liquid. Rest off the heat for 5 minutes, then lift out carefully. Serve two cups per person with a little cooking liquid.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-beef-stuffed-zucchini-kiymali-kabak-dolmasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
Contains beef. No gluten-containing ingredient is intentionally added, but no gluten-free label is assigned; check tomato paste and packaged seasonings for your dietary needs.
Heat level
No added chili; black pepper gives gentle warmth. For a hotter filling, optionally add 1 g (½ tsp) hot pul biber with the other seasonings.
Zucchini shape
Choose broad, straight zucchini rather than very slender ones. Keeping a closed base and leaving filling space helps the cups stay intact.
How to store and reheat Kıymalı Kabak Dolması
Divide leftovers into shallow containers and refrigerate promptly, ideally within 1 hour, at 4°C (40°F) or below. Use within 24 hours because the filling contains rice. Reheat only once, covered with a little water, until the filling reaches 74°C (165°F) throughout.
Kıymalı Kabak Dolması: questions and answers
Should I cook the rice first?
No. The measured rice goes into the filling raw after rinsing and draining. It cooks inside the zucchini, so keep the pot gently simmering and leave expansion space.
Can I use the scooped zucchini flesh?
Yes, reserve it separately for a soup or fritters. Adding it to this filling changes both the moisture and the amount that fits inside the cups.
