Home Turkish Cuisine Week Spotlights Türkiye’s Culinary Culture Visenli Yaprak Sarma (Stuffed Vine Leaves with Rice, Cooked in Olive Oil and Sour Cherries)

Visenli Yaprak Sarma (Stuffed Vine Leaves with Rice, Cooked in Olive Oil and Sour Cherries)

Hunkar Begendi (Lamb Stew with Velvety Eggplant Puree)

Zentinyagli Enginar (Artichoke Braised in Olive Oil)

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