Stuffed Round Zucchini Dolmas with Spiced Beef and Chickpeas Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Wash the zucchinis and pat them dry. Have the ground beef, diced onion, minced garlic, cooked chickpeas, tomato paste, cumin, salt, pepper, and parsley ready for the filling.

Prepare the braising liquid by mixing hot water, tomato paste, olive oil, and a pinch of salt. Set a large skillet and a wide braising pot with a lid nearby.

Instructions

Prep and Filling

1. 1Prep the Zucchini
   Slice the top stem caps off the round zucchinis with a paring knife. Use a melon baller to scoop out the interior flesh, leaving a neat hollow bowl with walls about 1/2 inch thick. Reserve the flesh for another use or discard.
   Look for The zucchini should look like small bowls with intact bottoms and sides.
   Tip Choose zucchinis that are firm and about the same size so they cook evenly.
2. 2Cook the Filling
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Add the diced onion, minced garlic, cooked chickpeas, tomato paste, cumin, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the onion is soft and the spices are fragrant. Remove from heat and stir in the chopped parsley.
   Look for The beef is browned and the mixture smells savory and aromatic.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't overmix the filling; keep some texture from the beef and chickpeas.

At this point, the zucchinis are hollowed into neat bowls with intact walls. The filling is browned and aromatic, with the beef fully cooked, the onion soft, and the spices fragrant. The filling should be seasoned well and slightly moist from the tomato paste and chickpeas.

Stuff and Braise

3. 3Stuff the Zucchini
   Spoon the hot filling generously into each hollowed zucchini cavity, pressing gently to pack it in. Place the reserved top caps back on the zucchinis.
   Look for The filling should be mounded slightly above the rim of each zucchini.
   Tip Don't overstuff; the filling should stay in place when the cap is put back.
4. 4Assemble the Pot
   Arrange the stuffed zucchinis snugly in a wide braising pot. In a small bowl, whisk together the hot water, tomato paste, olive oil, and a pinch of salt. Pour the seasoned tomato broth around the zucchinis, not over the tops.
   Look for The zucchinis are nestled in the pot with broth coming about halfway up their sides.
   Tip Use a pot that holds the zucchinis snugly so they don't tip over during cooking.
5. 5Braise Covered
   Cover the pot and simmer over medium-low heat for 30 minutes, or until the zucchinis are tender when pierced with a fork. The broth should be gently bubbling, not boiling hard.
   Look for The zucchinis are tender but still hold their shape, and the broth has reduced slightly.
   Tip Check occasionally to ensure there's enough liquid; add a splash of water if needed.

The zucchinis are filled and nestled in the pot, with the seasoned tomato broth surrounding them. As they simmer, the kitchen fills with a rich, savory aroma. The zucchinis are tender when pierced, and the broth has thickened slightly, glistening with olive oil.

Serve and Enjoy

6. 6Serve with Broth
   Using a slotted spoon, carefully lift the braised zucchinis onto a deep plate or serving platter. Spoon the rich tomato broth over the top. Slice one open to reveal the spiced meat and chickpea filling, and serve hot.
   Look for The zucchini is glistening with broth and the filling is visible when cut.
   Tip Serve with crusty bread to soak up the delicious broth.

The braised zucchinis are lifted onto plates, glistening with broth. When sliced open, the rich, spiced filling is revealed, steaming and fragrant.

The first bite is tender and flavorful, with the zucchini melting in the mouth and the beef and chickpea filling savory and satisfying.

Common mistakes

A common mistake is overstuffing the zucchinis, which can cause the filling to spill out during cooking. Also, be careful not to hollow out the zucchini too thinly, as the walls may collapse.

Another mistake is boiling the broth too vigorously, which can cause the zucchinis to break apart. Keep the heat at medium-low and maintain a gentle simmer. Finally, don't skip the resting time after cooking—it allows the flavors to meld and the zucchinis to set slightly.

How to tell it’s done

The stuffed zucchinis are done when they are tender enough to be easily pierced with a fork, but still hold their shape. The filling should be piping hot throughout, and the internal temperature of the ground beef should reach 160°F (71°C).

The broth will have reduced slightly and become more flavorful. If the zucchinis are not yet tender after 30 minutes, continue simmering for an additional 5-10 minutes.

• Ground meat: 160°F (71°C) in the thickest part