Adapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to prepare biber dolması stuffed with a mixture of rice, currants, pine nuts, and an array of herbs and spices. 

Adapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to prepare patlıcan dolmasi or stuffed eggplants. In this variant, the sun-dried eggplants are soaked in sumac-flavored water to soften, then stuffed with a mixture of lamb or mutton, rice, garlic, onion, red pepper paste, herbs, and spices. Once stuffed, they are placed in a saucepan and arranged atop veal ribs and poured over with the sumac juice and olive oil, and cooked on the stove. Instead of ribs, you can also use a mixture of sliced carrots and onions for the saucepan base. 

Adapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to prepare enginar dolmasi the traditional way. In this variant, the artichokes are stuffed with a meatless filling, just a mixture of rice, herbs, and seasonings.