Yippee, I finally made it! After the embarrassing presentation of my dolma at a dinner, I had another go at these dried vegetables, which you’ll see hanging in every spice and grocery store in Turkey. They look so strange at first but they’re cored and dried zucchini, eggplant and capsicum, which are the essential ingredients for Turkish olive oil dolma (zeytinyagli dolma), donc, rice-stuffed vegetables. What you see is chili paste from Hatay, the furthest region bordered by Syria and famous for lots of spicy dishes. Oh, the chili pate is quite addictive, though not as hot as Thai or Mexican chilies. One Sunday evening, I made an attempt to impress Mr.O’s dad, who always cooks for me. But what a disaster it was! I was going to keep the failure secret but I decided to share the story in order to prevent potential victims  like me, who might try to make the dolma. I’d only made dolma with fresh vegetables up to that point. These dried vegetables need a lot of time to soak …