Name: Dolmas (Stuffed Vegetables)
Yield: Serves 4 to 6 as a Main course
Cuisine: Turkish
Ingredients: Pul biber (Turkish crushed red pepper; see Special Ingredients), optional; 6 small Cubanelle peppers (about 1 pound/455 g), or other mild green chiles, stemmed, cored, and seeded; 1¼ teaspoons freshly cracked black pepper, plus additional to taste; 2 teaspoons kosher salt, plus additional to taste; ¼ teaspoon dried oregano; ½ teaspoon finely grated garlic; ¾ cup (180 ml) full-fat Greek yogurt; 2 tablespoons tomato paste; 2 tablespoons extra-virgin olive oil, plus additional to taste; 2 teaspoons fresh thyme leaves; ¼ cup (25 g) finely chopped fresh flat-leaf parsley, plus additional for garnish; ½ cup (90 g) long-grain rice; 1 cup (180 g) finely chopped tomato; 1 cup (125 g) finely chopped onions; 3 medium zucchini (about 1½ pounds/680 g), halved crosswise, seedy flesh scooped out; 12 ounces (340 g) ground beef chuck

Preparation info

Serves
4 to 6
as a Main course

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

These are a family favorite—both girls absolutely love them. (In fact, similar to the Chicken Finger Salad, this is a great way to sneak a lot of vegetables into kid-friendly staples like ground beef and rice.) In Turkey, dolma can refer to any stuffed vegetable (the word means “stuffing” or “filling” in Turkish), whereas the grape leaves are known as yaprak sarma, or wrapped leaves.