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Zaphulis Tolma (Stuffed Summer Vegetables)

Zaphulis Tolma (Stuffed Summer Vegetables) is a traditional Azeri recipe for a classic dish of braised vegetables stuffed with a mix of minced lamb, rice, onion and herbs. The full recipe is presented here and I hope you enjoy this classic Azeri version of: Stuffed Summer Vegetables (Zaphulis Tolma).

prep time

20 minutes

cook time

85 minutes

Total Time:

105 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Lamb RecipesVegetable RecipesAzerbaijan Recipes

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Ingredients:

For the Stuffing:
675g minced (ground) lamb, with a little fat
75g raw rice, thoroughly rinsed and drained
3 medium onions, sliced into rings
35g fresh coriander, chopped
35g flat-leaf parsley, chopped
35g fresh basil, chopped
1/4 tsp freshly-ground black pepper
2 tsp sea salt, or to taste

For the Vegetables:
5 aubergines (eggplants) [about 1kg]
6 red or green bell peppers
6 ripe (but still firm) tomatoes
3 tart, green, apples (eg Granny Smith)
440g tinned tomatoes, puréed

Method:

Combine all the stuffing ingredients in a bowl and mix thoroughly then set aside.

Using a sharp knife make a lengthways cut about 3cm deep in the aubergines then pry open and scoop out the seeds, to form a pocket large enough to hold about 150g of the stuffing mix. Slice off about 12mm off the top of the bell peppers then scoop out and discard the seeds and membranes. Place the peppers in a bowl then cover with boiling water to soften them a little. Set aside for 2 minutes then drain (reserve the tops).

Cut of 12mm from the top of the tomatoes and scoop out the centres, removing all the seeds (save the tops). Peel and core the apples then cut into thin rings. Stuff all the prepared vegetables about 3/4 full then set the tops back on them.

Take a large pan then set the aubergines in the base. Cover with 1/3 of the apple slices then the bell peppers, followed by another 1/3 of the apple slices an then the tomatoes. Lay the remaining apple slices on top. Pour the tomato purée over the top then cover the pan and bring to a boil.

Reduce to a low simmer and cook for about 80 minutes or until the vegetables are tender, the filling has cooked through and almost all the liquid has disappeared (if it looks like the pan is drying out too quickly add a little water). Serve hot.