Recipe
In Güdül, eggplants that are partially peeled (alaca soyulmuş) and dried during the summer are locally known as “helep.” The stuffed dish prepared with these dried eggplants is called “ekşili helep.” The filling is made with rice, dried onions, and spices, and wild plum sour paste (dağ eriği ekşisi) is added to give the dish its characteristic tangy flavor. These yellow-colored wild plums are gathered from the mountains, boiled, and strained through a sieve. The resulting puree is reduced to a marmalade-like consistency and preserved in glass jars; fruit leather is also made from it. This marmalade is added to the cooking water poured over the stuffed eggplants and drizzled on top of the dish as it cooks.