This is a classic example of the popular Ottoman-era dishes called zeytinyagli, in which vegetables are cooked for a long time in olive oil, then served at room temperature so that the flavors are at their peak. It is still a very popular dish in Turkey.
- 220-250 grams fresh grean beans
- 1 onion, finely chopped
- 2 cloves of garlic crushed or chopped
- 1 tin of chopped tomatoes
- 1/4 tsp sugar
- 1/2 cup olive oil
- 1/2 cup hot water
- 1 tbsp tomato paste/puree
Wash then trim the beans and cut diagonally to 1 to 1 1/2 inch pieces.
Heat the olive oil in a pan and cook the chopped onions and garlic until lightly browned.
Add the tomato paste/puree and stir for 1 min.
Add the beans and stir them until they slightly change color (app 5-8 mins)
Add the tomatoes and bring to the boil and then add sugar, water, and salt.
Cover the pan and simmer on a low heat until the beans are soft 45 mins – 1 hour
If you have a pressure cooker, after adding everything cook it for 15 minutes on medium.
This is traditionally served when they have cooled down/are at room temperature or chilled but are just as nice hot.
It’s the kind of dish that improves with time, make a day ahead and leave overnight in the fridge, it will taste even better the next day
Delicious served simply with crusty bread to mop up all that lovely sauce or Turkish style with yoghurt and rice (Pilav)