A late-summer classic from Şanlıurfa and Diyarbakır kitchens, kelek dolması is made by hollowing out unripe kelek melon and filling it with a bulgur and mince stuffing. Pressure-cooking softens its tough skin quickly, giving a more intense flavour than courgette dolma.
Wash the melons well and trim the ends, then hollow out the inside with a spoon, leaving a thin shell.
Mix the beef mince with the bulgur, grated tomato and onion, dried mint, chilli flakes and salt to make the filling.
Fill the melons about three-quarters full with the mixture, leaving room for the bulgur to expand.
Place the melons in the pressure cooker over the melted butter, add the water, seal the lid and cook for 20 minutes over low heat once it whistles.
Don't hollow the melon skin too thin, or it will split apart while cooking. Allergens: contains milk and dairy.
If you can't find kelek melon, small courgettes give a similar result; just shorten the cooking time by 5 minutes if you do.
Admin DadaGastro · verified in test kitchenDüdüklü 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.
Your suggestion, complaint, or question — we listen to all of them.