VEGETABLES IN OLIVE OIL
Olives, choosing the Mediterrenean as
their natural habitat, are eaten
copiously on breakfast and display a very essential role in Turkish kitchen by
being squeezed for their oil. Vegetables cooked in olive oil may be the heroes
of vegetarian diet with high vitamin and mineral content and charming outlook.
These dishes are the sultans, the most respected and cooked dishes, of summer
time with appealing odour, taste together with chilliness and lightness.
Turks never utilize vegetables as
garnishes or side dishes as they take this as an insult to the vegetables but
give them utmost importance by cooking them solely as a nourishing dish. Being
cooked in olive oil, they may be eaten with lemon, yoghurt or tomato sauce
served warm or chilly. Green beans, eggplants, zucchini, green pepper,
artichoke and broad bean are just a few examples to be mentioned out of many.
Creativity in kitchen finds its
meaning in stuffed vegetables in olive oil and in stuffed vine leaves.
Combining vine leaves,currants, rice, pinenuts, cinnamon, dill, mint and olive
oil results in a mouthwatering dish which is the favorite of many people.
Olive oil is used lavishly in cooking
vegetables with a little water; in salads, in brekfasts to dip toasted bread.
If you want to meet the real
characters of vegetables, to meet modest zucchini, friendly green bean, fiery
eggplant and tickling broad bean, try cooking them in olive oil; you'll see the
difference.
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