Green beans are cooked in olive oil like this in Turkey , where they are usually served warm, or at room temperature, rather than hot. This recipe is from ” Comfort” by Yotam Ottolengji, and the beans will keep in the fridge for up to three days.
As my husband is vegetarian I cook with eggs quite a lot and am always on the lookout for new recipes. This scrumptious riff on Menemen is an all in one pan dish that I found in the excellent vegetarian Turkish cook book ” Sebze” by Ozlem Warren.
A simple Turkish salad which goes well with kebabs but can be served to accompany many things or as part of a salad spread. It’s from ” Moro Easy” by Sam and Sam Clark.
A recipe for lightly seared Tuna from Turkey which i found in Claudia Roden’s ” Arabesque”. Serve with a salad or Mashed Potatoes with Olive Oil and Spring Onions.
I made this delicious Turkish salad recently to accompany a Persian Sabzi Kuku but it would traditionally be served with Cacik and Turkish bread. This version is from ” Persiana” by Sabrina Ghayour.
Beetroot with Yoghurt is a classic mezze dish.This version is from Moro. This can be served warm alongside grilled fish or chicken, or cold as part of a mezze.
