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Gaziantep Dried Eggplants Stuffed with Firik

Name: Gaziantep Firikli Kuru Patlıcan Dolması
Prep time: 28 min
Cook time: 46 min
Total time: 74 min
Yield: 6 porsiyon
Cuisine: Türk Mutfağı
Ingredients: 12 adet Kuru patlıcan; 1 su bardağı Firik; 250 gr Dana kıyma; 1 adet Kuru soğan; 1 yemek kaşığı Domates salçası; 1 su bardağı Yoğurt; 1 çay kaşığı Tuz; 1 diş Sarımsak

This Gaziantep dolma fills dried eggplants with smoky firik wheat and minced meat for a deep, spiced main dish.

Hard⏱️ 1 hr 14 min📖 1 min readServes 6~276 kcal🇹🇷 Turkish🌍 Full translation

28 min prep 46 min cook

#One-Pot
#For Guests
#Winter

Gaziantep Dried Eggplants Stuffed with Firik

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Timeline

Total 1 h 14 min

Prep28 min
Cooking46 min

Ingredients

6 servings

Quick:

12 pcs Dried eggplants
1 glass(~200 ml) Freekeh
250 g Ground beef
1 pcs Onion
1 tbsp(~15 ml) Tomato paste
1 glass(~200 ml) Yogurt
1 tsp(~5 ml) Salt
1 clove Garlic

What else can I make with these ingredients?

Instructions

1
Boil the dried eggplants in boiling water for 6 minutes and transfer to a strainer.
6 min
06:00
2
Wash the freekeh and mix it with the ground beef, finely chopped onion, tomato paste, and salt.
3
Fill the eggplants, leaving 2 cm space at the top so the skins do not split.
4
Stand the dolma upright in the pot and add hot water without covering them completely.
5
Cook over low heat for 40 minutes so the eggplants soften without falling apart.
40 min
40:00
6
Whisk the garlic yogurt in a separate bowl and serve hot beside the dolma.
7
Spoon 1 spoonful of the thick cooking liquid from the pot over each plate.

💡 Tip: Boiling the dried eggplants briefly keeps them from falling apart.

🍽️ Serving suggestion: Serve hot with garlic yogurt on the side.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source
Vitamin B12

Nutrition (per serving)

~276

kcal calories

g protein

g carbs

g fat

Protein 20%Carbs 35%Fat 45%

GI 27 · Low GIGL 6 · Low GL

3.4g

Sugar

6.3g

Fiber

436.6mg

Sodium

4.1g

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Satiety (per serving)

6/10

Strong satiety, counts as a main meal

This recipe may contain allergens

Gluten
Milk

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Gaziantep Dried Eggplants Stuffed with Firik make?
This recipe serves 6.
How long does Gaziantep Dried Eggplants Stuffed with Firik take?
Prep 28 minutes, cooking 46 minutes; 74 minutes in total.
Is Gaziantep Dried Eggplants Stuffed with Firik difficult?
This recipe is rated hard.
How many calories does Gaziantep Dried Eggplants Stuffed with Firik have?
Approximately 276 kcal per serving. Protein: 14g, carbs: 24g, fat: 14g.
Which allergens does Gaziantep Dried Eggplants Stuffed with Firik contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.
How many ingredients does Gaziantep Dried Eggplants Stuffed with Firik need?
This recipe needs 8 ingredients.
Is Gaziantep Dried Eggplants Stuffed with Firik filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

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Instructions

Boil the dried eggplants in boiling water for 6 minutes and transfer to a strainer.

6 min

06:00

Wash the freekeh and mix it with the ground beef, finely chopped onion, tomato paste, and salt.

Fill the eggplants, leaving 2 cm space at the top so the skins do not split.

Stand the dolma upright in the pot and add hot water without covering them completely.

Cook over low heat for 40 minutes so the eggplants soften without falling apart.

40 min

40:00

Whisk the garlic yogurt in a separate bowl and serve hot beside the dolma.

Spoon 1 spoonful of the thick cooking liquid from the pot over each plate.

FAQ

How many servings does Gaziantep Dried Eggplants Stuffed with Firik make?

This recipe serves 6.

How long does Gaziantep Dried Eggplants Stuffed with Firik take?

Prep 28 minutes, cooking 46 minutes; 74 minutes in total.

Is Gaziantep Dried Eggplants Stuffed with Firik difficult?

This recipe is rated hard.

How many calories does Gaziantep Dried Eggplants Stuffed with Firik have?

Approximately 276 kcal per serving. Protein: 14g, carbs: 24g, fat: 14g.

Which allergens does Gaziantep Dried Eggplants Stuffed with Firik contain?

This recipe contains Gluten, Milk. Check it against your dietary needs.

How many ingredients does Gaziantep Dried Eggplants Stuffed with Firik need?

This recipe needs 8 ingredients.

Is Gaziantep Dried Eggplants Stuffed with Firik filling?

Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

Timeline

Ingredients

Instructions