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Cleaning WipesDried Pepper and Dried Aubergine
11 products
Ask Bio about this range · Dried Pepper and Dried Aubergine
11 items
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How do you get proper stuffed dolma without spending a summer weekend hollowing out fresh vegetables? Dried pepper, aubergine and courgette are the answer that Turkish home cooks have relied on for generations, and this small range brings the trusted names behind them together in one place.
What the range covers
ÖNCÜ supplies packs of 25 dried aubergines, peppers and courgettes specifically shaped and sized for stuffing, ready to soak and fill. ANTHAP focuses on naturally dried sweet and hot peppers in various counts from 20 up to 170 pieces, including the small atom chilli peppers, alongside 100% natural dried courgette and hot pepper. SUNTAT rounds out the range with dried okra and dried courgette in smaller 75-165g packs, useful for soups and stews rather than dolma. Across 11 products, the range covers both the stuffing vegetables and the dried okra used in classic Turkish soups.
How to choose, store and use it
Dried vegetables for dolma need rehydrating before use: soak in warm water for 15-30 minutes until pliable, then drain well before filling with your rice or bulgur mixture. Pepper counts matter here, smaller counts (20-25) mean larger individual peppers with more room for stuffing, while higher counts like 160-170 give small, quick-cooking atom chillies for a spicier bite. Keep any unopened packs in a cool, dry cupboard, where they will last many months, and reseal opened packs tightly as the dried vegetables continue to lose moisture and can become too brittle to fill.
Delivery across the UK
These are lightweight, dry products that ship easily, and DHL Express delivers across the whole of the UK within 1-2 business days. Orders of £60 or more qualify for free delivery, and prices in this category start from under £5, so it is worth combining a stuffing vegetable order with other pantry staples. Your DHL tracking number is emailed automatically once the order leaves the warehouse.
Dried Pepper and Dried Aubergine — frequently asked questions
How are dried pepper and aubergine used in Turkish cooking?›
They are rehydrated by soaking in warm water, then filled with a rice or bulgur, herb and sometimes minced meat mixture to make dolma, a staple dish across Turkish and wider Mediterranean cooking, usually served with yoghurt.
What should I pair dried peppers with?›
Stuffed peppers and aubergines pair naturally with garlic yoghurt, olive oil and lemon, while dried okra from SUNTAT is typically simmered into a tomato-based stew alongside meat or on its own.
What sub-categories sit near this one?›
This range sits within Dried Legumes, alongside Wheat and Boulgur, so a single order can supply the rice-and-bulgur stuffing, the pilav side dish and the dried vegetables for a complete dolma meal.
Which brands feature in this range?›
ÖNCÜ supplies the stuffing-ready dried aubergine, pepper and courgette in packs of 25, ANTHAP offers a wide range of natural dried sweet and hot peppers by count, and SUNTAT provides smaller packs of dried okra and courgette.
