Stuffed Cucumbers with Rice

A rustic Turkish specialty from Sivas — hollowed cucumbers filled with a spiced ground meat and rice stuffing, simmered in a tomato sauce and served with tzatziki.

Amount	Ingredient
18	small cucumbers
1 lb (500 g)	ground meat (beef or lamb)
1 tbsp	chili paste
1 tbsp	tomato concentrate
1	onion
1 piece	dolma spice mix (or ½ tsp allspice)
1 cup	bulgur
1 cup	rice
2 tbsp	butter
1 cup	oil
1 tsp	ground cumin
1 tsp	paprika
1 tsp	dried mint
1 tsp	black pepper
1 tsp	salt
	tzatziki, for serving

Cucumber dolma is a beloved specialty of Sivas, Turkey: small cucumbers are hollowed out and filled with a mixture of ground meat, rice, bulgur, onion, tomato paste, and a warm spice blend of cumin, paprika, and mint. The stuffed cucumbers stand upright in a pot, simmered in a tomato sauce with butter until tender. Served with cooling tzatziki, it's a homely, comforting dish with a lovely surprise inside.

Ingredient notes: Use small, firm cucumbers — they hold their shape during cooking. "Dolma spice" is a Turkish spice blend; a mix of allspice and cinnamon substitutes. The filling is kneaded with a little water so it binds. Serve with tzatziki, as tradition demands.

• Small knife and spoon (for hollowing)
• Large bowl (for the filling)
• Deep pot with lid
• Fork (to test doneness)

1. Prep the cucumbers (15 min). Hollow out the insides of the cucumbers carefully, leaving the shells intact.
2. Make the filling (10 min). Dice the onion and tomato. Add all the ingredients except the butter to a bowl — ground meat, rice, bulgur, onion, tomato, chili paste, tomato concentrate, spices, and salt. Knead, spraying lightly with water, until the mixture binds.
3. Fill the cucumbers (5 min). Fill each cucumber halfway with the stuffing — it expands as it cooks.
4. Arrange in the pot (2 min). Stand the cucumbers upright in a deep pot.
5. Make the sauce (3 min). Mix the tomato concentrate with water and pour the sauce into the pot, adding enough water to reach halfway up the filling.
6. Add the butter (1 min). Place small pieces of butter on top of the cucumbers.
7. Cook (40-45 min). Cover and cook gently, checking occasionally with a fork whether the cucumbers are done. When tender, cover and rest, then serve with tzatziki.

• Fill halfway only. The rice and bulgur expand — overfilling bursts the cucumbers.
• Stand them upright. That's how they cook evenly and keep their shape.
• Water to half the filling. Not more — the steam and sauce finish the job.
• Knead the filling well. A few sprays of water make it bind together.
• Test with a fork. When the cucumber yields easily, it's done.
• Tzatziki is essential. The cool, garlicky yogurt completes the dish.

Mistake	Why It Hurts	The Fix
Overfilling	Burst cucumbers	Fill halfway
Too much water	Soggy, falling apart	Just halfway up the filling
High heat	Uneven cooking, tough skins	Gentle simmer
No tzatziki	Missing the classic contrast	Serve with yogurt sauce
Big cucumbers	Woody, tough	Small firm ones only
Over-salting	Meat + spice blend season	Taste the filling first

• Meatless Version: Skip the meat, double the rice and bulgur.
• Spicier: Add chili flakes with the paprika.
• Bell Pepper Dolma: The same filling in hollowed bell peppers.
• Lamb Version: Ground lamb instead of beef.
• Herb Garden: Fresh mint and dill in the filling.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze for up to 2 months.
Reheating	Warm gently in a covered pan with the sauce.

Rustic and comforting, this pairs with:

• Vermentino — Crisp and fresh.
• Turkish tea — The traditional table companion.
• Raki — For an authentic Turkish meal.
• Light lager — Clean and refreshing.

Per Serving (about 4-5 cucumbers)
Calories	590
Protein	26 g
Fat	28 g
Carbohydrates	60 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is dolma?

"Stuffed" in Turkish — vegetables filled with a rice-and-meat stuffing, simmered in sauce.

Why fill the cucumbers only halfway?

The rice and bulgur expand as they cook — half-full is the traditional, foolproof ratio.

What is dolma spice?

A Turkish spice blend for stuffed vegetables — a mix of allspice and cinnamon is a good substitute.

Can I make it without meat?

Yes — a vegetarian version with extra rice and bulgur works beautifully.

What is tzatziki?

A Greek-Turkish yogurt sauce with cucumber, garlic, and herbs — the classic cooling side.

• Stuffed Artichokes with Rice (Volume 3)
• Chicken Kabsa Rice (Volume 3)
• Risotto Asiatico (Volume 3)

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