Stuffed Green Bell Peppers (with Olive Oil)

Couple of weeks ago, I’ve reunited with three of my friends when they came to visit me in Istanbul. The last time we were all together was 12 years ago in Beijing. Needless to say, there was a lot of catching up to do! Before they left Turkey, they wanted to learn couple of new Turkish dishes to try back home, so we ended up cooking stuffed green peppers (dolma). Why this dish? Well, besides being extremely tasty, once you learn how to prepare the rice, you literally learned to cook many other dishes simultaneously- stuffed eggplants, red bell peppers, zucchini flowers and my all time favorite stuffed vine leaves!

Read more »

ShareThis

Purslane with Rice

Purslane, a native to the Indian subcontinent, is extremely rich in omega-3 fatty acids and has a mild sweet-sour flavor. I wanted to eat something light and healthy and luckily had some purslane in the fridge. This is such a simple dish to cook!

You can replace purslane with spinach if you can’t find it or don’t like the taste.

Read more »

ShareThis