Gaziantep Stuffed Zucchini With Beans Product Description and Distinctive Features: Gaziantep Bean-Stuffed Zucchini; is a regional dish produced by cooking meaty fresh green beans and zucchini stuffed with the same mixture in the same pot. Gum squash and fatty lamb mince are used in the preparation of zucchini stuffing, while lean lamb cubes are used in cooking the dish. Gaziantep Bean-Stuffed Zucchini is one of the dishes with a long history in Gaziantep cuisine. The unique production method specific to the geographical region involves preparing the zucchini stuffing with rice, eliminating the need for cooking separate rice pilaf. Therefore, Gaziantep Bean-Stuffed Zucchini is distinctive for its geographical boundary-specific production method. Production Method: Thinly sliced onions, garlic, tomato paste, pepper paste, minced meat, black pepper, and the desired amount of salt are mixed with washed rice to prepare the stuffing for the dolma. After hollowing out the gum squashes, they are filled with the stuffing, slightly more than halfway. The openings of the squashes are sealed with cut tomato pieces. In a not-too-deep pot, diced lamb meat and a cup of water are placed, and they are sautéed until the water is absorbed. Clarified butter or regular butter, finely chopped green peppers, chopped onions, and peeled and chopped green beans are added to the sautéed meat. The ingredients are sautéed at intervals of 8 - 10 minutes, shaking and stirring the pot. To the sautéed ingredients, hot water is added along with tomato paste, pepper paste, sugar, black pepper, and the desired amount of salt, and the beans are cooked for about 15 minutes until they become slightly tender. Towards the end of the cooking process, gaps are created in the middle of the beans, and the pre-prepared dolmas are placed upright in these gaps. Hot water is added to the level of beans and dolmas. Tomatoes are sliced and added on top of the dish. The dish is cooked over low heat for approximately 45 - 50 minutes. Once the dolmas are cooked, the pot is taken off the heat, and the dolmas and fresh beans are served on the same plate.