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( for 4 people )
50 mixed stuffed ingredients (dried eggplant, dried red pepper and leaves)
3 medium sized onions, chopped
2 cloves of garlic
1 tea glass of sunflower oil
1 cup of rice
1 cup bulgur
1 tablespoon tomato paste, slime
1 tablespoon pepper paste, slime
1 tea glass of pomegranate syrup
1/2 bunch of parsley
1 tablespoon of dried mint
1 tablespoon lemon juice
Fry the onion and garlic in sunflower oil until they turn slightly pink. Add rice, bulgur, tomato paste, pepper paste, salt and pepper respectively and fry for about 1 minute. Then add 1 tea glass of pomegranate syrup, 1 tablespoon of lemon juice and lastly 1 glass of room temperature water, close the lid and wait for it to absorb the water slightly.
Remove from heat before it dries, add mint and chopped parsley and stir 1 or 2 times. Then, half fill the eggplants and peppers you boiled in water and close them at the ends. Wrap the leaves in the same way.
Add enough hot water to slightly cover the stuffed vegetables in the pot and cook over low heat.
Serve hot with İçim Yoghurt.