/Zeytinyağlı Taze Fasulye

Zeytinyağlı Taze Fasulye

Zeytinyağlı is a style of preparation in Turkish cuisine in which vegetables or legumes are cooked in olive oil. Zeytinyağlı taze fasulye are flat green beans (they are called fagioli a corallo in Italian, I have no idea what the English equivalent is) cooked in with lots of onion and tomatoes. The ideal result is a bean that is firm, not soft as it is so often prepared, with a sweet condiment.

2016-01-07T03:39:45+00:00 April 28th, 2010|Categories: Culture, Daily Food Photo, Gastronomic Traditions, Istanbul, Turkish Cuisine|2 Comments

2 Comments

  1. Mamma Parla April 29, 2010 at 2:34 am - Reply

    Your Grandma Cipollina used to make this. I called it string beans with tomatoes and onions – origninal?

  2. Katie May 3, 2010 at 4:02 pm - Reply

    Well, food from the Balkans and E Europe has a lot in common with Turkish food, so im not surprised. I think I can remember that dish. I definitely remember the melted butter she used to make. There were green beans in that.

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