Zeytinyağlı Enginar
Artichokes Cooked in Olive Oil
Ingredients
8 Artichokes (globe) trimmed
1 Potato, medium size, cut into medium dice
1 Carrot, medium size, cut into medium dice
16 Pearl onions, peeled
½ cup Peas (fresh or frozen)
1 tsp. Sugar
2 tsp. Salt
¼ cup Olive oil
½ cup water
½ bunch Dill, finely chopped
Instructions
Place the globe artichokes on the bottom of a large pot, stem side facing down. Divide the carrots, potatoes, pearl onions and peas evenly over the artichokes. Add salt, sugar, water and olive oil, cover the lid. Over low heat cook until all the vegetables are softened, approximately 35-40 minutes. During the cooking process check from time to time to make sure there is enough water in the pot. Once cooked, take off the heat and let cool completely. Serve cold with chopped dill sprinkled on top.
Zeytinyağlı Taze Fasulye
Fresh Green Beans Cooked in Olive Oil
Ingredients
2 lb. Fresh green beans, trimmed
1 Yellow onion, peeled, finely sliced
2 Tomatoes, peeled, cut into medium dice
¼ cup Olive oil
1 tsp. Sugar
2 tsp. Salt
¼ cup Water (if needed)
Instructions
Take a wide pot and put the sliced onions on the bottom, top with green beans. Sprinkle the tomatoes all around. Add sugar, salt, olive oil and water if using, cover the lid over medium heat. One boiled, lower the heat and cook until the beans are softened, approximately 45-50 minutes. Once cooked take off the heat and let cool completely. Serve cold.
Zeytinyağlı Taze Bakla
Fresh Broad (Fava) Beans Cooked in Olive Oil
Ingredients
2 lbs. Fresh broad (fava) beans, trimmed
2 Yellow onions, peeled, cut into medium dice
¼ cup Olive oil
1 bunch Dill, chopped
2 tsp. Salt
1 ½ tsp. Sugar
Instructions
Take a wide pot and put the sliced onions on the bottom, top with green beans. Sprinkle the tomatoes all around. Add sugar, salt, olive oil and water if using, cover the lid over medium heat. One boiled, lower the heat and cook until the beans are softened, approximately 45-50 minutes. Once cooked, take off the heat let cool completely. Serve cold with chopped dill sprinkled on top
Note: Prepare a large bowl filled with water. To this add 1 tbsp. flour and ½ lemon juice. Keep the trimmed broad beans in this water until it’s time to cook. This will keep them from discoloration.
Zeytinyağlı Pırasa
Leeks Cooked in Olive Oil
Ingredients
2 lb. Leeks (approx. 6), cut into 1 inch thick slices on the bias
1 Yellow onion, finely diced
2 tbsp. White rice, washed
1-2 Carrots, sliced on the bias
2 tsp. Salt
1 tsp. Sugar
¼ cup Olive oil
¼ - ½ Water, boiled
1 Lemon, juiced (for service)
Instructions
Heat the olive oil, and sauté the onions until softened. Add the carrots and continue sautéing. Finally add the leeks, rice, salt, sugar and water if using, cook over low heat until all the vegetables are softened. Take off the heat and let cool completely. Serve with lemon juice on the side.
Zeytinyağlı Biber Dolma
Stuffed Green Bell Peppers cooked in Olive Oil
Ingrendients
2 lbs. Green bell peppers (as small as you can find)
For the stuffing
3-4 Yellow onions, finely chopped
1½ cup White rice, washed
½ cup Olive oil
2-3 tbsp. Pine nuts
2-3 tbsp. Currants, washed
2 tsp. Salt
2 tsp. Sugar
1 tbsp. Dried mint / ½ bunch Fresh Mint (finely chopped)
1 ½ tsp. Allspice
½ tsp. Cinnamon
2 tsp. Black pepper
½ bunch Parsley, finely chopped
½ bunch Dill, finely chopped
2 cup water, hot
To cook
1 bunch Parsley stems
1 bunch Dill stems
2 Lemons, sliced
2 Yellow onions, sliced
2-3 cup Water
¼ cup Olive oil
1-2 Lemons cut into wedges
Instructions
Soak the rice in hot water for 20 minutes then strain. Meanwhile take the peppers, cut horizontally from the very top, close to the stem, and keep the tops on the side. Empty out the inside of the peppers and set aside. To prepare the stuffing; heat the olive oil and sauté the onions and pine nuts until pink and onions have softened. Add the rice, stir a few times then add currants, salt, sugar, dried mint if using, cinnamon, allspice, black pepper, continue cooking for a few minutes. Add hot water, and cover the lid. When all the water is gone, take the pot off the heat and add the fresh mint if using, parsley and dill, mix slowly, without breaking the rice (At the point the rice will only be cooked about half way). In a separate pan, layer the bottom of the pot with parsley and dill stems, onions, lemon slices. Start stuffing the peppers with rice mixture only about ¾ of the way. Then cover with the top. Put all the stuffed peppers in the prepare pot, standing up, next to each other until the whole pot is full. Add 3-4 tbsp. of olive oil and water to come up only half way of the peppers. Cover the lid and cook over low heat until the peppers are softened and the rice stuffing is completely cooked. Take off the heat and let cool completely. Serve cold with lemon slices.
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