Antep dolma (stuffed peppers)

These Turkish stuffed peppers from Esra Muslu are made with a type of dried chilli called kurutulmus biber, rather than fresh bell peppers and are served with a crunchy leblebi - or roasted chickpea - chimichurri. Esra recommends the brand Öncü for the dried red peppers and açi biber salçası (hot pepper paste). 

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First published in 2022
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Ingredients

Metric

Imperial

Filling

Spiced Tomato Stock

Leblebi Chimichurri

  • 20g of fresh parsley, finely chopped
  • 30g of bunch of dill, finely chopped
  • 1/2 lemon, juiced
  • 30g of white balsamic vinegar
  • 30g of extra virgin olive oil
  • 30g of red onion, finely chopped
  • 2g of Maldon salt
  • 10g of red chillies, finely chopped
  • 1 handful of roasted chickpeas, or leblebi as they are called in Turkish

Method

1

Preheat the oven to 180°C/gas mark 4

2

Mix together all the ingredients for the filling apart from the chopped fresh tomatoes, chopped onion and soaked dried peppers in a large bowl

3

Add ¾ of the chopped onions to the bottom of a medium casserole dish. Top this with the chopped fresh tomatoes and season with a pinch of salt

4

Add the remaining ¼ of the chopped onion to the filling mixture, and stir to combine

5

Stuff the dried peppers with the filling. Make sure that they are only about halfway full - the grains will expand as they cook

6

Place the stuffed peppers on top of the chopped onions and tomatoes

7

Whisk together the water, tomato paste, pepper paste and a pinch of salt. Pour this over the peppers, tomatoes and onions. Drizzle over a splash of olive oil

8

Bake in the oven uncovered for 1 hour

9

While the peppers are cooking, make the chimichurri. Combine all the ingredients for the chimichurri except for the roasted chickpeas

  • 20g of fresh parsley, finely chopped
  • 30g of bunch of dill, finely chopped
  • 1/2 lemon, juiced
  • 30g of white balsamic vinegar
  • 30g of extra virgin olive oil
  • 30g of red onion, finely chopped
  • 2g of Maldon salt
  • 10g of red chillies, finely chopped
10

Crush the chickpeas into large pieces using the back of a heavy knife or a pestle and mortar

11

Once the antep dolma are finished cooking, stir the roasted chickpeas into the chimichurri

12

Serve the peppers topped with some of the leblebi chimichurri

First published in 2022
share recipe:

Having grown up in Istanbul and gone on to open a series of restaurants there, Esra Muslu relocated to London in 2017, where she’s made it her aim to showcase the regionality of Turkish cuisine through her food.

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