Turkish Green Beans in Olive Oil
Flat green beans slowly braised with onion, tomato and plenty of olive oil, a Turkish summer dish served at room temperature.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 h 15 min
- Serves
- 4
- Level
- Easy
Ingredients
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Method
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The story of this dish
Like dried beans, green beans came to the Old World from the Americas. Once established in Anatolia, they became one of the favorite vegetables of the olive oil cooking of the Aegean, the Marmara region and Istanbul.
Zeytinyağlı dishes are vegetables cooked slowly with plenty of olive oil and little water, without meat, and eaten cool or warm. In Turkish homes, a pot of these beans waiting in the fridge is almost a summer tradition.
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