Name: Antep dolma (stuffed peppers)
Total time: 2 h
Ingredients: 30g of bulgur wheat, fine type; 40g of freekeh; 40g of extra virgin olive oil; 25g of tomato paste; 1g of chilli flakes; 3g of sumac; 1g of dried mint; 1g of ground cumin; 5g of sumac molasses; 1 garlic clove, finely chopped; 10g of parsley, finely chopped; 10g of fresh mint, finely chopped; 3g of Maldon salt; 1g of freshly ground black pepper; 30g of Açi biber salçası/Turkish hot pepper paste; 2 onions, finely chopped; 4 large tomatoes, chopped; 10 kurutulmus biber, a type of Turkish dried pepper used for stuffing; 1l water; 50g of tomato paste; 50g of Açi biber salçası/Turkish hot pepper paste; 1 pinch of salt; 1 dash of olive oil; 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

Antep dolma (stuffed peppers)

by Esra Muslu

Ingredients

Cereals, Grains & Pasta

40g of freekeh

Oils & Vinegars

40g of extra virgin olive oil
1 dash of olive oil
30g of extra virgin olive oil

Spices & Dried Herbs

3g of sumac
1g of ground cumin
1g of freshly ground black pepper

5g of sumac molasses
10 kurutulmus biber, a type of Turkish dried pepper used for stuffing
1 handful of roasted chickpeas, or leblebi as they are called in Turkish

Salad & Fresh Herbs

10g of parsley, finely chopped
10g of fresh mint, finely chopped
20g of fresh parsley, finely chopped
30g of bunch of dill, finely chopped

Speciality Ingredients

30g of Açi biber salçası/Turkish hot pepper paste
50g of Açi biber salçası/Turkish hot pepper paste

Beverages

1l water

Delicatessen

30g of white balsamic vinegar