Broccolini with red peppers and dill from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 118) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turkish white beans (Piyaz); Stuffed roasted eggplants (İmam bayıldı)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broccoli for broccolini, and mild chile flakes for pul biber.

  • jenburkholder on May 16, 2022

    Quite simple but very good. The pepper and broccolini complement each other well in flavor and texture.

  • bernalgirl on May 05, 2022

    I made this as written except with thin stalks of flowering cauliflower. It was delicious! The cooking time results in crisp stalks with nicely softened peppers and onion, although I had a full pan of cauliflower and had to add more water. A keeper!

  • mjes on May 22, 2021

    Yes, just a simple cooked veggies with a bit of lemon juice and oil - with a bit of Aleppo pepper -- the sort of cooking that should become second nature when one has access to good produce.

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