Kapamak

Kapamak refers to a traditional Turkish culinary technique of stuffing vegetables. The word itself translates roughly to "to stuff" or "to fill." This method involves hollowing out vegetables such as zucchini, eggplant, bell peppers, or tomatoes, and then filling the cavity with a mixture. The filling typically consists of rice or bulgur, often seasoned with herbs, spices, and sometimes minced meat or ground nuts.

The stuffed vegetables are then usually cooked in a savory broth, often tomato-based, or baked in an oven. Variations exist across different regions of Turkey, with each area offering its own unique spice blends and ingredient additions. Some versions might include pine nuts, currants, or a specific combination of fresh herbs like dill, parsley, and mint. Kapamak dishes are a staple in Turkish cuisine, appreciated for their wholesome nature and the versatility in adapting to seasonal produce and regional flavors. They can be served as a main course or as part of a larger meze spread.