GustoAtlas
The Memory of Turkish Cuisine — cultural context, technique notes and sourced stories.
The tradition of vegetables and pulses cooked in olive oil and served cold
15 entries
Taste stops matching your search
- Çiçek Lokantası · Ankara
- Selanik Esnaf Lokantası · Ankara
- Kanaat Lokantası · İstanbul
- Tarihi Subaşı Lokantası · İstanbul
- Şükran Lokantası · İzmir
- Beğendik Abi · İzmir
Classic stops identified with the dishes in your results — editorial selection, not a score.
Avelok
yöreselThe avelok herb gathered around Bitlis in spring is cooked with chickpeas and bulgur; a dried version kept for winter is also common. The herb's own sourness is the measure of the dish.
Barbunya Pilaki
klasikA beloved example of the pilaki tradition, made with fresh or dried kidney beans cooked in olive oil with onions, garlic, carrots, and tomatoes. It is served cold and is a classic of local eateries.
Stuffed Zucchini Flowers(Kabak Çiçeği Dolması)
yöreselA seasonal Aegean dish that respects the fragility of the flower; it is essential not to overpower its aroma.
Karnıyarık
klasikA summer classic that shares the same eggplant shape as İmambayıldı but is distinguished by its minced meat filling and hot serving.
Oturtma
klasikA home-cooked dish where minced meat is placed on top of vegetable slices and cooked; the version with eggplant is the most common.
Eggplant Moussaka(Patlıcan Musakka)
klasikA summer classic where fried eggplant meets minced meat in tomato sauce, cooked in a pot or baked in the oven.
Purslane Stew(Semizotu Yemeği)
klasikA light summer dish made with purslane and served with a small amount of rice and yogurt.
Turli(Türlü)
klasikA home-cooked approach where seasonal vegetables are added and cooked in a single pot one at a time; adding all vegetables to the pot at once does not yield good results.
Olive Oil Broad Beans(Zeytinyağlı Bakla)
klasikA spring classic where fresh broad beans are cooked with dill and olive oil and can be served with yogurt.
Artichokes in Olive Oil(Zeytinyağlı Enginar)
klasikA symbol of spring; artichoke hearts are cooked in olive oil with carrots, potatoes, and peas. It is a light and elegant classic of Aegean cuisine.
Olive Oil Braised Celery(Zeytinyağlı Kereviz)
klasikA winter olive oil dish where root celery is cooked in olive oil with carrots and lemon; the version with orange is common in the Aegean region.
Olive Oil Leeks(Zeytinyağlı Pırasa)
klasikA calm pot balancing winter vegetables with a little rice and lemon; the orange variation is a distinct flavor preference.
Olive Oil Green Beans(Zeytinyağlı Taze Fasulye)
klasikA summer dish that highlights the vegetable's own juices and the fruity aroma of olive oil; it settles as it cools.
Olive Oil Stuffed Grape Leaves(Zeytinyağlı Yaprak Sarma)
klasikThe filling made with finely chopped onion, rice, currants, and pine nuts is wrapped in vine leaves. It is an essential cold olive oil dish on Aegean and Marmara tables.
Imam Bayildi(İmam Bayıldı)
klasikA classic from Istanbul where eggplant meets onion, tomato, and garlic in olive oil over low heat. It is one of the most well-known representatives of the olive oil tradition and is served cold.