Monday, July 6, 2009

Ground Beef and Herb Stuffed Eggplant, Tomato, and Zucchini (Etli Karışık Dolma)

















Switzerland is too perfect for me. There, I said it. I want to unbutton your shirt, Switzerland, replace your shiny dress shoes with a pair of worn in ankle boots, muss up your hair, and arrange you in a slouchy position with a drink in your hand. I like things a little rough around the edges, and you, with your rules, and your schedules, and your clean, clean living, you’re bringing me down.

Sometimes, on the train, I want to reach through the window and smudge the cows into the clouds, and the grass into the lake, and the churches into the gardens, and then swirl everything all together like a three year old would with some finger paints. You look too good to be true, Switzerland. Like those sad people from online dating sites who substitute a stranger’s anonymous gorgeousness for self-representation, you are ridiculous with your clear mountain peaks and your drinkable mountain streams. We don’t believe you, Switzerland. Put up a real picture. The one with the thinning hair and the wrinkles, and the pot belly. The one with the trams that steal your money, the heroin addicts, the racism. Give me honesty over your polite concealing smile, a late R train over your predictable ones, a messy Pollock over your singing Mannerist angels.

Yes, I know that wide, wide walkway by the river is especially for you and your puffy poodle, Switzerland, but must you wag your finger at me and point to the bike lane when I am nowhere near you? And you, over there, playing catch by the lake with a beach ball: it’s really funny when your aim is off, and your irreverent ball veers off course and hits a man on the head. Laugh! Use your outdoor voices! Go ahead; break out! And do you really need a six foot high hedge around your house? What are you hiding in there?

I think you might just be excellent fling material, Switzerland. Couple of weeks, a month, here and there. Your shoulders are broad; you smell good; and you speak four languages. You’ve got a great car, a manicured lawn, and damn, you know your way around a fondue pot. You call when you’re supposed to, and never get too close. Your flaw, Switzerland, is your outward perfection, and I think we can work around that if we’re not too serious. Anything long-term and you’re just going to have to get a new wardrobe and dress up like Istanbul or New York or something. And be convincing, will you? I’ll know the difference.

Ground Beef and Herb Stuffed Eggplant, Tomato, and Zucchini (Etli Karışık Dolma)

2 medium eggplant, trimmed and cut into half
2 medium zucchini, trimmed and cut into half
4 medium tomatoes, tops cut off
1 medium onion, finely chopped
1 pound of ground beef
1/2 cup dill, finely chopped
1/2 cup parsley, finely chopped
1/4 cup rice (I used brown rice)
salt and pepper, to taste
1 tablespoon tomato paste
1 cup of water or stock

Core the eggplant and the zucchini so that only about 1/2 inch edge remains, and the interior of each of the four halves is an empty cavity. I use a knife to cut the edge, and a spoon to scoop the interior. Keep the bottom of the vegetables intact, so that the filling will not fall out.

Remove the seeds and the interior of the tomato so that you have an empty cavity. Keep the seeds and the tomato pulp for addition to the sauce later.

Combine the onion, ground beef, dill, parsley, rice, and salt and pepper in a bowl. Use your clean hands to incorporate all the ingredients.

Place the vegetables in a large pot (it’s ok if they don’t fit in a single layer), and fill the cavities of each with a little of the meat mixture. Be careful not to overfill, as the mixture will expand a little as the rice cooks.

Add the reserved tomato pulp to the bottom of the pan, along with the tomato paste. Pour the water (or stock) over the dolma before placing on the heat.

Place the pan over medium high heat and bring to a bowl. When the liquid begins to boil, lower the heat, cover the pan, and simmer until the vegetables are fork tender, and the rice is cooked, about 30 to 40 minutes.

Serve immediately with garlic yogurt sauce.

Similar recipes from A Hungry Bear Won't Dance: Zucchini Pancakes with Dill and Feta Cheese Recipe (Mucver), Turkish Red Lentil, Bulgur, and Mint Soup (Ezogelin Çorbası), Swiss Chard, Lentils and Bulgur Wheat with Parsley, Garlic Yogurt

4 comments:

Anonymous said...

Hi Banu:
I could just see what you were writing about, brilliant!!
Love
Baba

Matt from Bloomington said...

Hi Banu!

Love your site and think you're wonderful. I'm a slightly overweight individual determined to begin eating well. I've come up with a list of "world's healthiest foods". Could you a) comment on the list, b) include some tasty, inexpensive recipes that include these ingredients and c) deliver them to me fully prepared...by Tuesday. Thanks a bunch!

Peace, Matt

P.S. Who taught you all about nutrition in 6th grade Health class?


P.S. Oh yeah! The "List"...

Top Healthy Foods

Salmon
Broccoli
Egg whites
Whole grains (quinoa)
Brown rice
Beans
Garlic
Nuts (walnuts, almonds)
Bananas
Oatmeal
Yogurt
Pomegranates
Apples
Sweet potatoes
Spinach
Berries (blueberries, cranberries)
Avocado
Tomatoes
Squash
Kale
Soybeans
Dark chocolate
Green tea
Carrots
Pork
Citrus
Skim milk

Chef E said...

How poetic! I love this dish, maybe that answers my question about you being vegetarian, LOL

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