GustoAtlas

A summer classic where fried eggplant meets minced meat in tomato sauce, cooked in a pot or baked in the oven.

A light summer dish made with purslane and served with a small amount of rice and yogurt.

A 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.

A spring classic where fresh broad beans are cooked with dill and olive oil and can be served with yogurt.

A 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.

A 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.

A calm pot balancing winter vegetables with a little rice and lemon; the orange variation is a distinct flavor preference.

A summer dish that highlights the vegetable's own juices and the fruity aroma of olive oil; it settles as it cools.

The 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.

A 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.