Ingredients:
· 1600 gr. tomatoes
· 3 tablespoons margarine
· 1 or 1 1/2 glasses water
· Salt
Filling:
· 400 gr. lean ground meat
· 2 tablespoons cooking fat
· 2 medium onions
· 1/3 glass rice
· 3/4 glass water
· 1 bunch chopped dill
· Salt
· 1/2 teaspoon black pepper

Cut of the stalk end to form a lid, on approximately 12 same-sized tomatoes. Remove the inside of the tomatoes with a spoon and put into a separate bowl. Put the cooking fat and thinly slice onions in a pan, sauté until the color of the onions change. Wash the rice and add it to the onions, add water and close the lid of the pan and cook for about 10 minutes over moderate heat. Remove from heat, add the ground meat, chopped dill, black pepper and 1/2-teaspoon salt, mix together for about 5 minutes. Take the insides of only 5 of the tomatoes, chop small and add that to the filling and mix. Stuff the tomatoes; replace the lids and place in a pan. Add the margarine, 1/2 teaspoon of salt and 1 1/2 glasses water; close the lid and cook on moderate heat for about 30-35 minutes. Place on a serving dish and serve.

Ingredients:
· 6 large eggplants
· 1 glass water
· 1/4 glass olive oil
For the filling:
· 7 onions
· 1 glass rice
· 1 glass olive oil
· 1 tomato
· 2 tablespoons currants
· 1/2 glass water
· 1 bunch dill
· 1/4 tablespoon black pepper
· 1/4 tablespoon allspice
· 3/4 tablespoon sugar
· Salt to taste
· 3-5 mint leaves
· 2 tablespoons pine nuts
Place the rice in hot water and allow standing until the water cools down. Wash the rice several times and drain. Put olive oil, chopped onions and salt into a pan and sauté over moderate heat until the color of the onions changes. Add the rice and pine nuts and continue to sauté while constantly stirring. Add 1/2 glass of water, the tomato-peeled and slices with the seed scoped out, currants, allspice, chopped mint and dill. Stir one or two times and close the lid of the pan, cook for 15 minutes and sprinkle with sugar while removing from heat. While preparing the filling, cut off the stalks and tops of the eggplants to form a lid and remove all seeds. Place in salted water for half an hour in order to drain away bitter water, wash several times afterwards. Stuff the eggplants, replace the lids and line up in a wide pan. Add water, olive oil and salt, close the lid of the pan and cook over moderate heat for 50 minutes. Remove from heat, place on a serving plate and serve after they have cooled down.

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Ingredients:
· 8 medium artichokes
· 1 tablespoon flour
· 1 lemon (juice)
· 4 glasses of water
· 1 teaspoon salt
· 1 large tomato
For the filling:
· 1 glass olive oil
· 6 medium onions
· 1 tablespoon pistachio nuts (suitable for stuffing)
· 1/2 glass rice
· 1 teaspoon salt
· 1 teaspoon sugar
· 1 teaspoon allspice
· 1 teaspoon black pepper
· 3 glasses of water
· 1/2 bunch parsley
· 1/2 bunch dill
· 1/2 bunch mint
Preparation:
Cut off the stalk and the leaves of of the artichokes. Slice the tomatoes in circles. Put flour, lemon juice and salt into a pan and bring to the boil, place the artichokes im boiling water and blach for 5 minutes. Remove from water and line up on a tray. Pout the boiling water into a bowl and put aside.
For the filling:
Let the rice stand in warm water for half an hour. Wash well and drain. Slice the onions thinly. Chop the parsley, dill and mint. Heat the olive oil in a frying pan, put the onions and pistachio nuts in, stir frequently until the onions are sautéed and pistachio nuts turn golden. Add the rice, salt, allspice and black pepper and sauté for 5 minutes while stirring. Add water and cook until the rice absorbs the water. Remove the pan from heat, add parsley, dill and mint, mix them all together.
Stuff the artichokes with the prepared filling, pour the artichoke water over. Place tomato slices in between the artichokes. Put the tray on the oven and cook for 20 minutes at high temperature. Remove from the oven and allow cooling. After cooling, place in the refrigerator and leave to stud there for a few hours. After this, the dish will be ready to serve.

To Prepare the Filling:  
1 level dessert spoon salt
1 level dessert spoon sugar
1/2 bunch each of parsley, mint and dill.
25 grams currants
25 grams pine nuts
250 grams boiling water
250 grams olive oil
250 grams rice
750 grams finely chopped onion  
Heat the oil in a large saucepan. Add the onions and cook to a golden color. Add the washed nuts and pinenuts. Stir constantly over a medium heat for about 30 minutes until the rice becomes golden in color. Add the salt, sugar, currants and mix. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes. Add the dill, mint and parsley and stir. Place on a serving dish and let cool before using.

Stuffed Green Peppers  Biber Dolmasi
10 Servings (2 per person)
1/2 coffee spoons salt, 1/2 sugar
2 coffee cups olive oil
20 small green peppers
3/4 glass water
5 small tomatoes

Cut around the stem of the pepper with a knife. Remove the seeds and membranes from the inside, wash and drain. Cut the tomatoes into 4 pieces. Fill the peppers with the filling prepared previously. Cap with a tomato piece pushing it firmly into the pepper.

Place the stuffed peppers at the bottom of a saucepan, the tomatoes facing upward. Add the salt, water, oil and sugar. Cook on a low heat for 45 minutes, until all the water has evaporated. Cool and serve.

 

 Stuffed green peppers with ground meat

Ingredients:

• 500 gr. green peppers (suitable for stuffing)
• 2 tablespoons margarine
• 1 or 1/2 glass water

Filling:

• 400 gr. ground meat (without any fat)
• 2 tablespoons margarine
• 2 medium onions
• 1/3 glass rice
• 2 large tomatoes
• 3/4 glass water
• 1 bunch chopped dill
• 3 teaspoons salt
• 1/2 teaspoon black pepper

Cut of the stalks and tops of approximately 12 peppers to form a lid and remove all seeds. Clean and wash the insides of the peppers and leave aside. Put margarine and thinly sliced onions in a pan and saute until the color of the onion changes. Add 3/4 glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes. REmove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes. Pell the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients together. Stuff the peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water, close the lid of the pan and cook for about 40-60 minutes on stove on moderate heat, put into a serving dish and serve.

Stuffed Mussels  Midye Dolmasi
20 large mussels
1 glass olive oil
1 tomato, or 1/3 coffee cup of tomato sauce, diluted with a little water
1/2 coffee cup currants (kus uzumu)
1/2 coffee cup pine nuts
1/2 glass water
1/2 soup spoon sugar salt and pepper
150 grams rice
4 onions
  
To prepare the filling:

Brown the onion in the oil. When the onion is golden brown, add the washed rice and brown with the onion on a medium flame, stirring constantly with a spoon. Add 1/2 glass boiling water, the chopped tomato (or diluted tomato sauce), the currants, pine nuts sugar, 1/2 soup spoon salt, pepper. Put on a low heat and cover. Cook for approximately 20 minutes until all the liquid has been absorbed. Remove from heat and let cool.

To prepare the mussels:

Scrub the mussel shells thoroughly, then open them and remove any dirt, wash well and lay them side to side. Fill each shell in which the mussel is found with the filling. Cover with the other shell.

In a saucepan, place the mussels side by side, and then on top of each other. Add 3/4 glass of water. Cover and cook on a high flame for about 30 minutes. Remove from heat. Let cool. Place on a serving plate after wiping each shell.

To Prepare the Filling:
 
1 level dessert spoon salt
1 level dessert spoon sugar
1/2 bunch each of parsley, mint and dill.
25 grams currants
25 grams pine nuts
250 grams boiling water
250 grams olive oil
250 grams rice
750 grams finely chopped onion 
 
Heat the oil in a large saucepan. Add the onions and cook to a golden color. Add the washed nuts and pinenuts. Stir constantly over a medium heat for about 30 minutes until the rice becomes golden in color. Add the salt, sugar, currants and mix. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes. Add the dill, mint and parsley and stir. Place on a serving dish and let cool before using.

Stuffed Grape Leaves  Yaprak Dolmasi

250 grams grape leaves (large ones with fine veins)
1/2 coffee spoon sugar, 1/2 salt
10 glasses of water plus 1 glass of water
2 coffee cups olive oil
the juice of 1 lemon

To prepare the grape leaves: Remove the stems and boil the grape leaves for 5 minutes in 10 glasses of water and lemon juice. Drain and let cool. Put the firmest leaves with the thickest veins on the bottom of a saucepan.

How to fill the grape leaves:

Place a leaf on your left hand, with the large point going past your little finger. With the right hand place a roll of the filling in the middle of the leaf. Fold the 2 side points toward the center and then roll towards the large point of the leaf.

 

 Stuffed vine leaves with ground meat

Ingredients:
· 500 gr. ground meat
· 300 gr. vine leaves
· 3 onions
· 1/3 glass rice
· 1 tablespoon margarine
· 1 bunch chopped parsley
· 1 lemon (juice)
· 1/2 tablespoon salt
· 1/2 teaspoon black pepper
Place the vine leave in boiling salted water. At the same time, place the margarine and chopped onions into another pan and sauté until the onions are tender. Add 1 glass of water and the washed rice. Cover and cook over moderate heat for about 10 minutes. Remove from heat add the ground meat, salt, black pepper and chopped parsley, mix together for about 5 minutes. Take a small amount of this meat and place it on the hairy side of each vine leaf. Fold the leaf from both right and left, roll it as if rolling a cigarette and then place in a deep pan. After having stuffed all vine leaves, add enough water to cover up to the surface of the leaves. If desired add 1 tablespoon margarine and the lemon juice and cook on moderate heat. When the leaves become tender, remove from heat and serve.

To Prepare the Filling:
 
1 level dessert spoon salt
1 level dessert spoon sugar
1/2 bunch each of parsley, mint and dill.
25 grams currants
25 grams pine nuts
250 grams boiling water
250 grams olive oil
250 grams rice
750 grams finely chopped onion 
 
Heat the oil in a large saucepan. Add the onions and cook to a golden color. Add the washed nuts and pinenuts. Stir constantly over a medium heat for about 30 minutes until the rice becomes golden in color. Add the salt, sugar, currants and mix. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes. Add the dill, mint and parsley and stir. Place on a serving dish and let cool before using.

Stuffed Cabbage Lahana Dolmasi

1 kilo cabbage

To prepare the cabbage:
1/2 glass of salt
15 glasses of water
1 glass water
1/2 coffee spoon salt
1/2 coffee spoon sugar
2 coffee cups olive oil
  
To prepare the cabbage:

Cut out the cabbage heart with a knife. Place 15 glasses of water and 1/2 glass salt into a saucepan large enough to contain the cabbage. Put in the separated cabbage leaves turned upward. Cover and boil for 3 minutes. Lower the heat. Turn the cabbage over, cover and cook another minute. Turn the cabbage over again and remove the softest leaves from the bottom. Turn the cabbage over again and let cook 5 minutes.

Remove the cover. The leaves should have become supple without being fully cooked. If they are not soft enough, let them remain in the water another 3 or 4 minutes. Now place the cabbage leaves under running water. Take each leaf and squeeze it a little. Then gently remove the largest veins with a knife. Place the leave with the thickest veins on the bottom of a large saucepan.

Filling the leaves:

Place some filling in the center of the leaf and roll the leaf from left to right over the filling and finally roll like a cigarette. (Refer to the section on filling grape leaves).

Place the filled leaves in a saucepan into which the extra leaves were put. Add water, oil, salt, sugar. Cook on a low heat for 1 hour, until all the water is absorbed. Cool and serve.