Ingredients (Serves 5) 
25 fresh Urfa squash (or dried squash)
½ kg fatty piece of meat or
medium-fat lamb mince 
2 large onions 
1.5 cups rice 
1 teaspoon tomato paste
½ tea glass of plain oil 
1 teaspoon red pepper flakes
½ kg yogurt
4-5 cloves of garlic
1 teaspoon of spices 
1.5 teaspoons of salt

Preparation
After washing and carving the zucchinis (if using dried zucchinis, keep them in cold water for an hour and then boil them), fry the onion and meat in a pot, add the washed rice and continue to fry. Add a little tomato paste, oil, pepper, spices and salt, add a glass of water and cook halfway, then stuff the zucchinis and place them in the pot. Put a dolma stone or lid on top, add salted water and cook over low heat. Garlic yogurt prepared in a separate bowl is poured over the stuffed vegetables placed on a serving plate and eaten.

*In the Urfa dialect, since some (t)s turn into (d)s, as in the words for comb, stone and salt, this dish is called datlı dolma.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN