Artichokes Stuffed with Ricotta

(Lor Peynirli Enginar Dolma - Aegean Region)

Artichokes -peeled, cleaned, see Artichokes with Rice in Olive Oil
Bread crumbs
Extra virgin olive oil

Stuffing:
Fresh ricotta cheese
Dill, chopped
Salt
Pepper

Preheat the oven to 400 F (200 C).

Mix all the stuffing ingredients. Heap the stuffing on the artichokes. Sprinkle some bread crumbs over the tops. Drizzle some olive oil. Arrange them on an oven tray.

Place the tray on the middle rack of the oven. Cook until the tops are golden colour. Serve warm or at room temperature.

Pickled Cabbage Stew with Chicken

(Kalle, Kırklareli - from the Thrace Region)

2 pieces of chicken legs & 2 pieces of chicken thighs; skinned, deboned, and meat chopped
1 small onion, sliced
4 tbsp extra virgin olive oil
1 tbsp butter
1 + 3/4 cups pickled cabbage (Sauerkraut), squeeze out the excess water, chopped
1/3 cup bulgur, large grain, rinsed
2-3 tbsp tomato paste
1 tbsp red pepper paste
1 1/2 cups hot water
Red pepper (red pepper flakes), crushed

Sauté the onion with olive oil and butter. Add the chicken, continue to sauté while stirring until the colors turn. Add the red pepper and tomato pastes, sauté for 1-2 more minutes.

Add the pickled cabbage and bulgur, stir. Pour the hot water. Cover and cook until the chicken is cooked and bulgur softened, it takes about 20 minutes. Season with some crushed red pepper, stir. Cover and wait for 1-2 minutes then serve.

Makes 2 servings.