Gaziantep Stuffed Haylan Zucchini Product Description and Distinctive Features: Gaziantep Haylan Squash Dolma / Antep Haylan Squash Dolma is a stuffed dish made from fresh or dried haylan squash. Haylan squash is obtained by drying large white flowers, belonging to the species Lagenaria siceraria L., which is harvested in August and September. It is a hard and brittle winter product.Gaziantep Haylan Squash Dolma / Antep Haylan Squash Dolma has a long history, holding significant importance in the culinary culture of Gaziantep province. It has a production method specific to the geographical region, forming a connection between its reputation and the geographical boundary. Production Method: Gaziantep Haylan Squash Dolma / Antep Haylan Squash Dolma can be produced in two ways, and the production uses haylan squashes grown in the Gaziantep province. 1. Production using fresh haylan squash: Ingredients (for 35-40 dolmas): - 20 medium-sized fresh haylan squashes - 250-300 g fatty minced meat (optionally, ¼ of the meat can be tail fat) - 360-450 g rice - 1 large onion - 1 garlic clove - 40 g tomato paste - 40 g pepper paste - 11 g black pepper - 10 g red pepper flakes (optional) - 10 g sumac extract or juice of 1 lemon - Salt - Grape leaves (optional) Preparation: Peel the thinly-skinned haylan squashes, scrape them, and cut them into 2 or 3 equal parts based on their size. Hollow out the insides. After soaking the hollowed squashes in water for a while to prevent darkening, scrape them again and hollow them out once more if desired. Optionally, rub them with a mixture of black pepper and salt. Peel and finely chop the onion and garlic. Mix them with minced meat, tomato paste, pepper paste, black pepper, salt, rinsed rice, and optionally red pepper flakes until you obtain a homogeneous mixture. Fill the hollowed squashes with the prepared stuffing without pressing too hard, leaving some space on top. Seal the openings of the dolmas with diced tomato pieces or previously separated squash heads. Optionally, arrange grape leaves at the bottom of the pot to prevent burning. Place the filled squashes in the pot, arranging them either with the openings facing up or horizontally, ensuring the tops and bottoms of the squashes are aligned. Add hot water to cover the dolmas by 1-2 cm. After closing the pot with a lid, commonly used dolma stone or with a heat-resistant and heavy plate, cook over low heat for 40-45 minutes. If desired, add sumac extract or lemon juice diluted with water to the dolmas, drizzling over them. Cook for an additional 10-15 minutes, then turn off the heat and let it rest for 10-15 minutes. Gaziantep Haylan Squash Dolma / Antep Haylan Squash Dolma is served hot.