Turkish cuisine is based on seasonal and fresh produce. But when fruits and vegetables are in abundance some of the harvest is dried out to be used out of season. As a child I have memories of these beautiful purple and red gems lined in balconies to dry out in the heat of the summer sun in Adana. As a result these sun dried vegetables have a rich and more concentrated flavour and are very delicious when stuffed with minced meat, rice,spices and herbs..

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