Recipe
In the district, dried eggplants used for stuffing are called “halep.” This dish is mostly prepared during the winter months. The haleps, which are dried in the summer, are boiled in water. While they are boiling, the stuffing is prepared separately. Onions are sautéed in oil; minced meat, rice, or optionally bulgur is added and sautéed a little longer. Spices are then added, and the prepared filling is used to stuff the haleps. In the past, the sour flavor of this dolma was achieved using a wild plum known as “yönüz eriği.” Today, citric acid is commonly used instead.