Gaziantep Groom Stuffed Description and Distinctive Features of Gaziantep Groom's Stuffed Zucchini / Gaziantep Lamb Stuffed Zucchini: Gaziantep Groom's Stuffed Zucchini, also called Gaziantep Lamb Stuffed Zucchini, is a traditional dish made by frying zucchinis in olive oil, then stuffing them with a mixture of minced meat, rice, Antep pistachios, almonds, and a blend of spices before boiling. The filling contains a higher proportion of minced meat compared to rice, and because of its abundant stuffing, it is commonly known as the "groom's dolma." History and Geographical Significance: The origins of Gaziantep Groom's Stuffed Zucchini reach far back and hold an important place in the culinary heritage of Gaziantep. Its preparation is closely tied to particular geographical conditions. As a result, this dish is strongly linked to its region of origin and is widely recognized because of this regional connection. Production Method: For a portion serving 5-6 people, the ingredients for Gaziantep Groom's Stuffed Zucchini include: 1.3 - 1.5 kg of small zucchinis suitable for stuffing, 200 - 250 g of lean minced lamb, 90 - 110 g of rice, 40 - 60 g peeled Antep pistachios, 40 - 60 g peeled almonds, 20 - 30 g clarified or regular butter, 1 - 3 g black pepper, 1 - 3 g ground cinnamon, 1 - 3 g ground allspice, 0.5 - 1 g dried savory, and 1 cup of olive oil for frying. The zucchinis are cleaned, lightly scored with a fork or serrated knife, and carefully hollowed out to keep a thin layer of flesh intact without piercing through. They are then fried in olive oil for 2-3 minutes to retain their firmness. The rice is rinsed and boiled twice in boiling water before being drained in a sieve. The minced meat is cooked in a pan until all its moisture evaporates, then clarified butter or regular butter is added and sautéed for an additional 2-3 minutes. Antep pistachios and almonds are incorporated, stirring the mixture a few times. After removing from heat, boiled rice, black pepper, allspice, salt, cinnamon, and dried savory are added, and everything is mixed thoroughly. The prepared filling is carefully stuffed into the zucchinis, making sure that one end of each zucchini seals the open end of the next one. The stuffed zucchinis are then placed in a pot in a continuous arrangement. Water is poured in until it just covers the zucchinis. The pot is covered and cooked over low heat for about 45 minutes, until both the interior and exterior are tender and most of the water has been absorbed. After resting for 10-15 minutes, the dish is ready to serve.