Ebru Baybara Demir is a renowned chef who uses her expertise and passion to promote sustainable and innovative Turkish cuisine. She also supports ethical farming practices and inspires with her ecological approach to cooking.
Her work goes beyond the reinvention of traditional dishes; she is also committed to culinary education and environmental awareness, making her a leading figure in the culinary world.
Discover below her recipe for Kabak Dizmesi, a tasty way to enjoy zucchini, enhanced by her innovative culinary methods.
Ingredients
- 2 kg zucchini, cut into 1 cm slices
- Sunflower oil (enough to fry zucchini)
- 3 tbsp olive oil
- 350 g ground beef or lamb
- 1 bunch parsley
- Black pepper and salt to taste
- 1 tbsp tomato paste
- 1/2 tbsp paprika paste
- 1.5 bowls of hot water
Zucchini
Fry zucchini until golden brown on both sides, or roast if preferred. Place on parchment paper to drain excess oil. Leave to cool.
The stuffing
In a bowl, combine ground meat, finely chopped parsley, salt, pepper and olive oil. Mix until smooth.
Assemble the dish
Take some of the filling and shape into marble-sized balls.
In a medium, shallow saucepan, alternate slices of zucchini and dumplings until they cover the bottom of the pan in a spiral pattern.
Continue layering until all ingredients have been used.
Place a large, flat plate over the mixture to prevent it from spreading during cooking.
The sauce
Dissolve tomato paste and paprika paste in hot water.
Pour this mixture over the zucchini and meat patties before cooking.
Enjoy your delicious Kabak Dizmesi!
This recipe is perfect for weekend preparations and quick, easy-to-heat weekday meals.
