Скачать или смотреть The Ultimate Guide to Zeytinyagli 😍 Turkish Olive Oil Vegan Recipes 🫛

🥗 Cook Once, Eat All Week – Healthy, Vegan & Guilt-Free!
In Turkey, we cook vegetables with olive oil, onions, tomatoes, and time. It’s called Zeytinyağlı — naturally vegan, served cold, and full of flavor. 😋
From green beans to artichokes, these Mediterranean dishes are the secret to eating light and feeling great all summer.
Perfect for vegan meal prep, healthy eating, and Mediterranean food lovers! 🫒

Zeytinyağlı Taze Fasulye
Green Beans with Olive oil
A timeless Turkish olive oil dish, made with green beans, tomatoes, and a gentle touch of garlic and sugar. Best enjoyed cold.
1.1 kg green beans, flat or round varieties
2 onions, diced
4 large tomatoes, grated, keep the skins
4 cloves garlic, thinly sliced
2 cloves garlic, whole
6 tablespoons olive oil
2 teaspoons sugar
2 teaspoons salt
2 cups hot water, if needed
• Trim the tough ends and strings of the green beans using a knife or peeler. After cleaning, you’ll end up with around 1 kg. Slice each bean lengthwise and crosswise.
• In a wide pot, heat the olive oil and add the diced onions. Cover the lid to let them sweat and release their juice, which enhances the flavour of the beans.
• Once the onions change colour slightly, add the green beans along with both the sliced and whole garlic cloves. Sprinkle in the sugar and salt.
• Grate the tomatoes and add them to the pot. If the tomatoes are not juicy enough, pour in the hot water. If they’re already very juicy, you may skip this. Place any leftover tomato skins on top of the beans for extra flavour. To keep the skins one piece halve the tomatoes then grate.
• Cover the lid and cook on the lowest heat for about 1 hour and 15 minutes or until the beans are tender and well-stewed.
• Once the beans are soft and glossy, turn off the heat and let them cool in the pot. When they reach room temperature, remove the tomato skins. Refrigerate for at least 2 hours before serving, even one night if you have time.
• Serve cold with a drizzle of olive oil. This dish pairs beautifully with crusty bread or a side of yogurt.

Zeytinyağlı Barbunya
Borlotti beans with Olive oil
A classic Turkish olive oil dish made with fresh borlotti beans, onions, carrots and tomatoes. Best served cold with a drizzle of olive oil.
500 g fresh borlotti beans, shelled, soak overnight if using dried ones
2 carrots, sliced into rounds
1.5 onions, diced
2 tomatoes, grated
4 cloves garlic, sliced
½ cup water, if needed
6 tablespoons olive oil
1.5 teaspoons sugar
2 teaspoons salt
• Heat olive oil in a pot and sauté the onions and garlic. Cover the lid to let them sweat and release their juice. This boosts the dish’s overall flavour.
• Add the carrots and sauté for another 1–1.5 minutes. Stir in the sugar and salt.
• Once the onions start to caramelize, add the shelled borlotti beans and mix well so that all ingredients combine thoroughly.
• Add the grated tomatoes. If the tomatoes are not juicy enough, add some water. Stir in another pinch of salt and mix again.
• Cover with a lid and bring to a boil on high heat. Then reduce to low and cook for 25–30 minutes until the beans are tender.
• Let cool to room temperature. If rested overnight, the flavours will deepen even more. Drizzle with a little extra olive oil before serving. You can garnish with parsley and lemon.
You can also make this recipe using dried borlotti beans soaked overnight.

Zeytinyağlı Enginar
Artichokes with Olive Oil
Tender artichoke hearts cooked in olive oil with vegetables—one of the most iconic olive oil dishes in Turkish cuisine. There’s also a quicker version of this recipe made in a pressure cooker. You can check it out here,    • How to Make Delicious Turkish Artichoke? 💚...  
4 artichokes
1 medium onion, diced
400 g mixed vegetables, equal parts of diced potatoes, carrots, and peas
10 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
A pinch of black pepper
1 cup water, 250 ml
2 cloves garlic, sliced
To serve:
Fresh dill and lemon

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