Stuffed vegetables and leaf rolls
A late-summer classic from the Sanliurfa and Diyarbakir regions, kelek dolmasi is made by hollowing out an unripe melon and stuffing it with bulgur and ground beef. A pressure cooker quickly softens the firm rind, producing a rich, distinctive dish.
Wash the melons well and cut off the ends. Scoop out the centers with a spoon, leaving a thin but sturdy rind.
Mix the ground beef with the bulgur, grated tomato and onion, dried mint, red pepper flakes, and salt.
Fill the melons three-quarters full to leave room for the bulgur to expand.
Melt the butter in the pressure cooker and arrange the melons on the bottom. Add the water, close the lid, and cook over low heat for 20 minutes after it starts to whistle.
Do not leave the melon rind too thin when hollowing it out, or it may split during cooking. Allergens: wheat (gluten, bulgur) and dairy (butter).
Düdüklü sayesinde kelek çok kısa sürede yumuşadı, harç güzel dağılmıştı; ev sofrasında güzel bir değişiklik oldu.
Bölgemde kelek bulamadım, editör notundaki gibi küçük kabakla denedim; tat güzeldi ama kelek dolmasının o karakteristik hafif ekşimsi tadını yakalayamadım, yine de ailece beğendik ve tekrar yapacağız.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.