Stuffed Squash

Tatli et Kabagi

Preparation info

  • To Serve


    • Difficulty


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.


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


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