Home Turkish Cuisine Week Spotlights Türkiye’s Culinary Culture Hunkar Begendi (Lamb Stew with Velvety Eggplant Puree)

Hunkar Begendi (Lamb Stew with Velvety Eggplant Puree)

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

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