Name: Stuffed Squash (Tatli et Kabagi)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: 125 g/4 oz fat scrag end of neck of lamb, minced; 150 g/5 oz caster sugar; 5-6 rose geranium leaves; 50 g/2 oz rice; ½ tsp ground cinnamon; ½ tsp crushed cloves; 50 ml/2 fl oz water; ¼ tsp salt; 1 butternut squash, weighing about 500 g/1 lb; 4 pieces of mastic; 1 tbsp caster sugar

Preparation info

To Serve
4

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Stuffed squash is a dolma of Konya origin. This version is sweetened, but it can also be prepared in a savoury form with diced meat and chickpeas. Both are delicious. The dish works well with butternut or pattypan squash.

Ingredients

1 butternut squash, weighing about 500 g/1 lb
5-6 rose

Method

To make the stuffing, put the meat in a pan. Wash the rice. Crush the mastic thoroughly with the sugar, add to the meat with all the other ingredients and mix. Stir-fry for 4-5 minutes until the meat changes colour. Remove from the heat and cover the pan.

Peel the squash and cut off the top to form a lid. Scoop out the seeds with your fingers, and prick the sides with a knife in several

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Ingredients

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