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

fresh green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Frozen green beans are more accessible and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Parsley is often more readily available and less expensive.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary