More traditionally made with spiced minced meat, this vegetarian version of a Turkish classic is lighter, but still as full of flavour. Aleppo pepper, or pul biber, is used as a table spice throughout Turkey and adds vibrant colour, fruity warmth and delicious smokiness to any dish. It stains the hot butter an intense vermillion red and makes a striking and delicious contrast to the garlic yogurt sauce. Unless you’re already a dab hand at speedy dumpling construction, there’s no denying that this dish is a bit of a project, but the gentle repetition of filling and shaping these tiny dumplings can be a soothing way to while away a couple of hours. For days when patience is lacking, you can make fewer, larger dumplings if you wish; they will be less authentic, but still delicious, and will require a slightly longer cooking time.