Vegetables Stuffed with Meat

Karışik et dolması


Preparation info

  • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About


Any vegetable that can be hollowed out is ideal for stuffing. The most common are large tomatoes, peppers, large onions, marrows and courgettes, aubergines and artichokes. It is more interesting and attractive to prepare a selection of stuffed vegetables. You cook the vegetables, decapitated and hollowed out before stuffing, in exactly the same way as the etli yaprak dolması and serve hot with plain yogurt, garlic-flavoured yogurt or an egg and lemon sauce.