National Geographic Traveller (UK)
KURU PATLICAN DOLMASI
Just about anything that can be stuffed with aromatic rice and minced beef or lamb can become a dolma — peppers, tomatoes, even apples, mussels and squid. However, kuru patlican dolmasi (spicy stuffed dried aubergines) from southern Turkey, are pretty special.
Anatolian manti dumplings are stuffed noodle dough that’s been boiled or baked. Spicy, meat-filled manti are best served with garlic yoghurt and topped with melted butter, pul biber (see ‘The Ingredient’, above right) and Turkish dried mint.
TAVUK GÖGSU KAZANDIBI
For a surprising dessert, try this classic
Ottoman milk pudding, prepared with very fine threads of burnt chicken breast (for texture rather than flavour). The best place to enjoy it is at a specialist pudding shop.