Sunday, 21 June 2009


This is another vegetarian dish which is enjoyed in summer months made with olive oil. It is generally served cold as a side dish.  In Turkey people prepare these vegetables dishes cooked in olive oil and fresh tomatoes in advance and keep them the fridge as standby for meal times. These dishes traditionally served after the meat dish and before the rice but can be served as meze or side dish. 

  • 500 g stringless beans
  • 2-3 tbsp olive oil
  • 1 onion, chopped finely
  • 1-2 clove of garlic, diced
  • 4-5 medium fresh chopped tomatoes or can of tomatoes
  • pinch of sugar
  • handful of chopped fresh parsley and dill
  • salt and ground black pepper.
1) Trim the beans and cut them into small pieces. Wash and set aside.
2) Fry chopped onions in the olive oil until lightly brown. Add the tomatoes, garlic, sugar, beans and stir.
3) Bring it to boil on the stove then turn the heat to very low and cook the beans with the lid on for 20-25 minutes.
4) You don't need to add any water to this dish but if it is going dry just add splash of water.
5) When it is nearly cooked, season with salt and pepper and sprinkle with fresh chopped herbs just before serving.

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