Bitlis-Style Katıklı Dolma with Squash and Lamb

Cut the seedless part of 450 g trimmed squash into long ribbons 2–3 mm thick. Reserve 50 ml of the 700 ml water for the filling. Bring the other 650 ml to a boil in a wide pan and blanch the ribbons in batches for 1–2 minutes until pliable. Lift out and drain the ribbons. Keep the water.

Moisten 150 g fine bulgur with the reserved 50 ml water and leave for 5 minutes. Finely chop 90 g onion and 50 g green pepper. Knead with 300 g lamb, 50 g egg, 2 g dried basil, 2 g cumin, 1 g black pepper, 6 g salt and the bulgur until tacky.

Squeeze the filling into short thumb-thick cylinders. Wrap each one in a squash ribbon. Overlap two short ribbons if needed. Stand the rolls upright and snugly side by side in a pot about 18 cm across so the seams stay closed.

Pour the reserved hot water down the side. Cover, bring to a gentle simmer and cook over low heat for 25–30 minutes. The squash should be tender and the bulgur soft. Check that the centre of the thickest roll reaches at least 72 °C with a food thermometer and cook a few minutes longer if needed. Carefully drain any remaining liquid.

Mix 220 g yogurt with 6 g crushed garlic. Melt 25 g butter in a small pan, remove it from the heat and stir in 3 g red pepper flakes. Divide the rolls among four plates and spoon over the garlic yogurt and butter.