THE TURKISH DISHES

Olive Oil & Vegan

  • Karalahana Sarmasi

    Karalahana sarması — Black Sea cabbage rolls — is the Black Sea coast’s magnificent contribution to the great Turkish sarma tradition: dark, wrinkled… Continue reading

    Karalahana Sarmasi

  • Zeytinyagli Enginar

    Zeytinyağlı enginar — artichokes in olive oil — is perhaps the most elegant of all the zeytinyağlı dishes: whole artichoke hearts, trimmed and cleaned… Continue reading

  • Zeytinyagli Barbunya

    Zeytinyağlı barbunya — borlotti beans in olive oil — is one of the finest expressions of the Turkish zeytinyağlı tradition: plump, pink-and-white… Continue reading

  • Zeytinyagli Taze Fasulye

    Zeytinyağlı taze fasulye — green beans in olive oil — is perhaps the most beloved of all Turkish zeytinyağlı dishes: fresh green beans slow-cooked with… Continue reading

  • Zeytinyagli Pirasa

    Zeytinyağlı pırasa — leeks in olive oil — is one of the most comforting and delicious of all the Turkish zeytinyağlı dishes: thick slices of sweet leek… Continue reading

  • Zeytinyagli Kereviz

    Zeytinyağlı kereviz — celeriac in olive oil — is one of the most quietly distinguished of all Turkish zeytinyağlı dishes: thick slices or pieces of… Continue reading

  • Karniyarik

    The name karnıyarık means “split belly” in Turkish — a playfully descriptive name for a dish in which plump whole eggplants are slit lengthwise and… Continue reading

    Karniyarik

  • Kuru Fasulye

    If there is a single dish that could be called the national comfort food of Turkey, it is kuru fasulye — slow-cooked white beans in a rich tomato and… Continue reading

    Kuru Fasulye

  • Mucver

    Mücver — zucchini fritters — is one of the most beloved vegetable preparations in Turkish home cooking: golden, crisp pancakes of grated zucchini,… Continue reading

    Mucver