Gaziantep Groom Stuffed Description and Distinctive Features of Gaziantep Groom's Stuffed Zucchini / Gaziantep Lamb Stuffed Zucchini: Gaziantep Groom's Stuffed Zucchini, also known as Gaziantep Lamb Stuffed Zucchini, is a dish produced by frying zucchinis in olive oil, filling them with a mixture of minced meat, rice, Antep Pistachios, almonds, and various spices, and then boiling them. The filling of the dolmas contains more minced meat compared to rice, and due to its rich stuffing, it is also referred to as "groom's dolma." History and Geographic Specificity: The history of Gaziantep Groom's Stuffed Zucchini dates back in time and holds significance in Gaziantep's culinary culture. Its production involves specific geographical conditions. Therefore, Gaziantep Groom's Stuffed Zucchini is associated with a geographical region and gains recognition due to this connection. Production Method: For a serving of 5-6 people, the components of Gaziantep Groom's Stuffed Zucchini include: - 1.3 - 1.5 kg small zucchinis suitable for stuffing - 200 - 250 g lean lamb minced meat - 90 - 110 g rice - 40 - 60 g peeled Antep Pistachios - 40 - 60 g peeled almonds - 20 - 30 g clarified butter or regular butter - 1 - 3 g black pepper - 1 - 3 g ground cinnamon - 1 - 3 g ground allspice - 0.5 - 1 g dried savory - 1 cup olive oil (for frying) Zucchinis are washed, scratched with a fork or serrated knife, and after hollowing out the insides to leave them slightly meaty without piercing, they are fried in olive oil for 2-3 minutes to maintain their firmness. Rice is washed and boiled for two rounds in boiling water, then drained in a sieve. The minced meat is sautéed in a pan until its water evaporates, and then clarified butter or regular butter is added, continuing to sauté for an additional 2-3 minutes. Antep Pistachios and almonds are added, and the mixture is stirred a few times. Removed from heat, boiled rice, black pepper, allspice, salt, cinnamon, and dried savory are added, and the mixture is thoroughly mixed. The prepared filling is stuffed into the zucchinis, ensuring that one end of each zucchini closes the open end of the next, and they are arranged consecutively in a pot. Water is added until it covers the zucchinis. The pot is covered, and the zucchinis are cooked over low heat for about 45 minutes until both the inside and outside become soft, and the water is mostly absorbed. After resting for 10-15 minutes, it is ready to be served.