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!

• Biber Dolmasi Spices: cinnamon, garlic, coriander, cumin, parsley, allspice, black pepper, paprika, cassia, cloves, nutmeg
• Rice Whole Spices: cinnamon, bay, green cardamon
• Rice Herbs: marjoram, mint, parsley
• Cacik Herb Blend: dill leaf, parsley, garlic
• 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 cucumber
• 6 tomatoes
• 1 large red onion
• 2 cloves of garlic
• 25g bunch of parsley
• 1 lemon
• 2 eggs (any size)
• 200g feta cheese
• 150g natural yogurt (Greek is best)
• 30g raisins or sultanas
• 60g walnuts
• 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)