Soğan Dolması (Turkish Stuffed Onions)
The country's most underrated dolma?
One of my favourite parts about travelling for my series Vegan Cultures is the way it opens doors I wouldn’t normally walk through — especially when those doors lead straight into kitchens. There's something almost sacred about standing in someone else's culinary space, whether it’s a family home or a neighbourhood restaurant. That’s where I get to witness the joy of truly great food and the pride in the eyes of those who share the kind of dishes that shaped them. It’s intimate in a way little else is — a front-row seat to experience the heart and soul behind every dish.
