Stuffed vegetables and leaf rolls
A summer dish from Thrace, stuffed cucumbers are made by hollowing large cucumbers without piercing the skin, filling them with bulgur, tomato, and mint, and slowly cooking them in olive oil. Served cold, this dolma travels well in a lunchbox and also makes a light late-night snack.
Carefully hollow out the center of the cucumbers with a thin corer, keeping the skin intact.
Mix the bulgur, grated tomato, onion, fresh mint, parsley, red pepper flakes, salt, black pepper, and half of the olive oil in a bowl.
Fill the hollowed cucumbers two-thirds full and arrange them in a pot; do not fill them completely because the bulgur will expand as it cooks.
Add the remaining olive oil and water. Cover and cook over low heat for 60 minutes, until the cucumbers are tender.
Remove from the heat and let cool to room temperature. Refrigerate for at least 30 minutes, then serve cold.
Do not pack the filling too tightly; the bulgur will expand as it cooks, and overfilling may split the cucumbers. Allergen: Contains gluten (bulgur).
Tarifte 60 dakika ağır ateşte pişirme yazıyor ama benim salatalıklarım daha iriydi, 75 dakika sürdü, o yüzden süre çeşide göre değişebilir gibi duruyor. Soğutma için verilen 30 dakika da tatların oturması için tam yeterliydi.
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