Stuffed with Katikli

Ingredients:

• 1 kg zucchini (thin and small)
• 1 tea glass İpek Medium Coarse Bulgur
• 300 g minced meat for meatballs
• 1 medium-sized onion
• 4-5 cloves of finely minced garlic
• 1 teaspoon allspice powder
• 1 teaspoon black pepper powder
• 1 teaspoon red chili pepper
• 1 teaspoon of basil powder
• ½ bunch of parsley
• 1 tablespoon tomato paste
• 1 tablespoon of pepper paste
• Salt

Preparation:

Cut the zucchini into two or three pieces depending on their size, hollow them out, and place them on a plate. To prepare the mixture, put the bulgur, minced meat, finely chopped onion, garlic, parsley, black pepper, red pepper flakes, basil, and enough salt in a deep bowl and knead well. Fill the zucchini you prepared beforehand with this mixture and place the zucchini in a large pot. Dissolve the pepper and tomato paste in a glass of hot water and pour it over the zucchini. Cover the zucchini with a plate to prevent them from falling apart while cooking, add enough water to cover them, and let them cook over low heat. Continue cooking until the zucchini is soft. After the dolmas are cooked, you can remove them from the fire and serve them with garlic yogurt if you wish. Bon Appetit!