"If you want to start a food fight, just ask people what are the worlds great cuisines? Culinary lore identifies three. Two seem obvious. The third is a bit of a puzzle. WEEKEND EDITION's food commentator Bonny Wolf explains.
BONNY WOLF: Chinese and French, right? Right. Whats the third great cuisine? Its not Indian, Japanese or even Italian. Its Turkish Cuisine..."
This recipe is my second last minute submission for AWED (A Worldly Epicurean Delight ), brought by DK at Chef in You and hosted by Janet from the Taste Space, featuring Turkish Cuisine.
Turkish Cusines offers a vast array of specialities and Bulgur Stuffed Zucchini and Eggplant is a good example since there are so many variations of this dish. Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed(or filled)', and means simply 'stuffed thing'. Dolma has a special place in Turkish cuisine, the chief vegetables used for dolma are peppers, zucchini and eggplant. Others include tomatoes, leeks, celeriac, artichokes, beets, squash blossoms. My favorite variation is the one with dried peppers and aubergine. However, it is better suited for cold days of winter, until then take advantage of Summer's fresh bounty and enjoy!
3 medium zucchinis
2 medium eggplants
1/2 cup coarse bulgur
1 big onion, petite diced
1 tbs tomato paste
1/2 tbs red pepper paste (optional)
1 big or 2 medium tomatoes
1 (14 oz) can diced tomatoes
1/3 cup olive oil
1/2 bunch parsley, finely chopped
Salt and Pepper to taste
1. Cut zucchinis and eggplants in half and cut off and level the ends so they can stand somewhat upright in the pot. Carefully scoop out the insides.
2. Add bulgur, canned tomatoes, olive oil, tomato paste, red pepper paste and parsley. Stir combine.
3.Stuff the vegetables with bulgur mix and cover with fresh tomatoes. Place in a pot facing up.
4. Pour hot water half way through zucchinis and place a china or porcelain plate over the dolmas and cover with the lid. First bring to a boil and then cover and simmer on low until vegetables are cooked.