STUFFED GREEN PEPPERS, TOMATOES, SQUASH, GRAPE LEAVES and CABBAGE Etli Dolmalar
A. To Prepare the Filling: Icin hazirlanisi
500 grams ground meat
150 grams rice
1/2 soup spoon salt, a little pepper
Chopped dill, parsley and mint 5 (1/2 bunch each)
5-6 finely chopped onions
Place the onion on a soup plate, sprinkle with salt, and knead until the onion becomes transparent. Add water and drain. Repeat this procedure twice.
Place the prepared onion and all the other ingredients in a bowl, and mix very well. The filling is ready.
B. STUFFED TOMATOES Etli Domates Dolmasi
6 Servings
12 firm tomatoes

Filling - see Part 'A'.

Cut the tomatoes around the top and save the cut piece. With a coffee spoon, remove the seeds and pulp from the tomatoes. Stuff each one with the filling and cover with the tomato top. Put them on to an oven dish or a high-sided skillet. Add a glass of water. Cook for 15 or 20 minutes on a low heat either on the stove or in the oven.
C. STUFFED SQUASH Etli Kabak Dolmasi
6 Servings
1 large tomato
1 soup spoon butter
6 Zucchini squash

Filling - see Part 'A'

Cut off the ends of the squash, scrape the skin with a knife. If they are very large, cut them in half.

Hollow out the large end of the squash, being careful not to pierce the other end. Fill them with the above preparation and use a tomato piece as a "stopper." Place the stuffed spinach in a saucepan. Add 1 and 1/2 glasses water, 1/2 soup spoon salt and a soup spoon of butter. Cover. Cook on a low heat for 30 or 40 minutes.
D. STUFFED GRAPE LEAVES Etli Yaprak Dolmasi
6 Servings
1 soup spoon butter
500 grams grape leaves (fresh or preserved in salt)
the juice of one lemon

For the filling see Part 'A.'

Chose small, finely veined leaves. Remove the stems. Boil the leaves for 5 minutes in 10 glasses of water to which the lemon juice has been added. Remove them from the water, drain and let cool. Put the firmest leaves with the most veins on the bottom of the saucepan.

Fill the grape leaves as shown in the recipe "Stuffed Grape Leaves in Olive Oil."

Place the stuffed leaves in a saucepan. Add 2 and 1/2 glasses of water, and the butter and cook on a low heat for. 35 or 40 minutes.
E. STUFFED CABBAGE Etli Lahana Dolmasi
1 soup spoon butter
2 halved onions
a 1 kilo cabbage

Filling - see Part 'A'

For instructions on the preparation and filling of the cabbage leaves, see the recipe "Stuffed Cabbage in Olive Oil".

Place some large cabbage leaves on the bottom of a large saucepan. Put the stuffed leaves on top. Add the butter, onions, 2 glasses of water, salt and a chopped tomato if desired. Cover and cook 45 minutes on a low heat.

NOTE: In Summer, Turkish hosts serve a mixed plate of stuffed tomatoes, green peppers, squash and grape leaves. Stuffed cabbage is a Winter dish. The following recipe, stuffed potatoes, can be made in any season.
F. STUFFED POTATOES Etli Patates Dolmasi
6 Servings
1 soup spoon butter
1 soup spoon tomato sauce
1/2 glass oil
1/2 soup spoon flour
1/2 soup spoon salt
12 medium potatoes
2 glasses meat broth
2 small onions

Filling - See Part 'A'.

Peel, wash and hollow out the potatoes. Brown them in oil. Stuff them with the filling described in Part 'A' and place them in an oven dish.

Melt the butter in a saucepan. Add the onion, flour and tomato sauce and stir for 1 minute on a medium heat. Add the meat broth and boil. Add salt, then pour this sauce over the potatoes. Cover and place in the oven or on the stove for 30 minutes.
G. STUFFED GREEN PEPPERS Etli Biber Dolmasi
6 Servings
1 soup spoon butter
12 small green peppers
3 small tomatoes

Filling - see Part 'A'.