Cooking with My Mom | Traditional Turkish Eid Recipes

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while being versatile.

broth

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock provides flavor without meat.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative.

Soak rice in warm, salty water beforehand.

Sauté diced onions in olive oil until softened, adding salt to speed up the process.

Add diced tomatoes and garlic, sautéing for a couple of minutes.

Stir in tomato paste and pepper paste, cooking for a few minutes.

Add washed and drained rice, stirring to coat with the mixture.

Add sugar, spices, and chopped parsley to the rice mixture.

Prepare peppers by removing seeds and stems, keeping the stems for later use.

Fill the peppers with the rice mixture, leaving space for the rice to swell.

Prepare a sauce with water, tomato puree, and pomegranate molasses, adding salt.

Simmer the stuffed peppers in the sauce for about 45 minutes to an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary