Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad, fragrant rice, cacık (the Turkish equivalent of tzatziki), a hot pepper paste (biber salcasi) and filo pastry cigars known as sigara borek. The sigara borek are filled with a mixture of cheese, egg, parsley, plenty of toasted cumin and mint - eaten with a dollop of the pepper paste they’re incredibly moreish!
Salad Blend: mint, oregano, parsley, cumin, black pepper, allspice, sumac
Pepper Paste Spices: red bell pepper, mild chilli flakes, Urfa chilli, hot paprika, onion, chilli
Sigara Borek Spices: chives, onion, cumin, black pepper, parsley, mint
May contain traces of celery, mustard and sesame Allergens are listed in CAPITALS
250g lamb mince
4 medium peppers (any colour)
1 large red onion
2 cloves of garlic
25g bunch of parsley
2 eggs (any size)
200g feta cheese
150g natural yogurt (Greek is best)
30g raisins or sultanas
190ml good quality olive oil
4 sheets of filo pastry
300g basmati or standard long grain rice (not easy cook)
Pitta breads or flatbreads to serve (optional)
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