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.
Zeytinyağlı Taze Fasulye
Katie Parla2016-01-07T03:39:45+01:00April 28th, 2010|Categories: Culture, Daily Food Photo, Gastronomic Traditions, Istanbul, Turkish Cuisine|2 Comments
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