June 20, 2013

Istanbul. October, 2011

Turks love to stuff vegetables. Peppers, eggplants, zucchini, grape leaves, cabbage, Swiss chard, anything that will hold a stuffing and even things that won’t. Those red peppers (or are they tomatoes?) in the back have been dried and are sold by countless vendors. Ditto those leathery things on the right: cored and dried eggplant skins. When stuffed and simmered in liquid, they come back to their original softness and flexibility and taste so, so good.

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