Pistachio Green Stuffed Product Description and Distinguishing Features: Antep Allı Yeşilli Dolma, also known as Antep Embroidered Dolma or Antep Summer Dolma, is a traditional dish made by stuffing fresh seasonal vegetables with a savory filling. The stuffing typically includes a blend of rice or bulgur, onions, garlic, spices, and preferably fatty minced meat. A variety of vegetables are used, including eggplant, green and red bell peppers, tomatoes, grape leaves (both fresh and pickled), chayote, zucchini, beet, and cucumber. To enhance the flavor with a hint of tartness, ingredients such as green plums, wild sour cherries, or sumac juice may be added during the cooking process. This vibrant and flavorful dish is most often prepared in the summer when fresh produce is readily available. Antep Allı Yeşilli Dolma, also called Antep Embroidered Dolma or Antep Summer Dolma, gets its name from the term "allı yeşilli" which means colorful with garlic and greenery, and "nakışlı" meaning embroidered. This is due to the vibrant and decorative appearance created by the assortment of differently colored stuffed vegetables cooked together in one pot. Closely linked to Gaziantep, this dish holds a strong geographical significance and is commonly prepared during outdoor gatherings known as "sahre", special occasions such as Hıdırellez and Nevruz, as well as weddings, invitations, and festive celebrations. Preparation: Fresh vegetables and grape leaves are thoroughly washed, and the insides of the vegetables are carefully hollowed out. Eggplants are soaked in salty water to remove bitterness. Optionally, zucchinis are rubbed inside with a mixture of salt and black pepper. The tops cut from all fresh vegetables are reserved to be used later as lids. The rice or bulgur is rinsed and drained. Separately, chopped onions, garlic, salt, black pepper, tomato paste, and minced meat are mixed together with the pulp scooped from hollowed tomatoes. This mixture is combined well with the washed rice or bulgur until it forms a consistent filling. The prepared stuffing is gently placed inside the hollowed vegetables without pressing too firmly. The openings of the stuffed vegetables are then covered with the reserved tops of the vegetables, peeled tomatoes, or grape leaves. In a cooking pot, place the zucchinis and stuffed grape leaves at the bottom first, then layer the eggplants and peppers above them, finishing with tomatoes on the very top. Cover the top tightly using dolma stones, which are traditionally used in the region, or a heavy, heat-resistant plate. Pour in hot water until it covers the dolmas by approximately one finger’s depth. Once the water reaches a boil, lower the heat but keep the pot at a gentle simmer for about 45-55 minutes. Around 35-40 minutes into cooking, add a souring agent such as lemon juice, citric acid, sumac juice, or sour cherry juice diluted with half a cup of water. Optionally, green plums may be scattered on top at this stage. When the dolmas are fully cooked, drain the liquid, close the pot, and allow it to rest for 10-15 minutes. When serving, the drained cooking liquid can be poured back over the dolmas to enhance the flavor.