Turkish cooking is basically a combination of the simple traditions of the nomadic people from Central Asia and the customs they adopted when they settled on the Mediterranean with the refinement of the different cultures of the Orient.

ARTICHOKES IN OLIVE OIL

GREEN BEANS IN OLIVE OIL

EGG - PLANTS IN OLIVE OIL


 ARTICHOKES IN OLIVE OIL
(8 servings)
8 large artichokes
18 pearl onions
3 medium size fresh potatoes
1 medium size celery root
3 small carrots
Juice of 1 ½ lemon
2 tablespoons flour
1 glass Cavallo D'oro olive oil
1 tablespoon salt
2 tablespoons sugar

In a large saucepan put 10 glasses of water, 2 tablespoons of flour and the juice of 1lemon. Mix well.
Add peeled onions, peeled potatoes, celery root and carrots, all of them cut into small cubes.

Remove the leaves of the artichokes and trim them well leaving only the fleshy middle part. Leave only 2-3 cm. of the stems. Put each immediately into the water with the other vegetables.

Take the artichokes out of the water and arrange them side by side in a large pan. Add the other vegetables, olive oil, sugar, salt, ½ lemon juice and 5 glasses of the same water in which the vegetables used to be.

Cover and cook on medium heat for 1hour, until the artichokes are well tender.
Let cool before serving.



GREEN BEANS IN OLIVE OIL
(6 servings)
1 kg. green beans
1 glass Cavallo D'oro olive oil
3 medium size onions, chopped
2 large tomatoes
1 green pepper
2 teaspoons salt
3 teaspoons sugar

Remove the two ends and the strings of beans, trimming the two sides. Cut them in half. Wash and drain.

Heat the olive oil. Lightly brown the chopped onions and the green pepper cut in 3-4 pieces. Add the tomatoes peeled and cut into small pieces. Add the beans, salt and sugar. Mix well. Pour in warm water just enough to cover them.

Cover and cook on low heat for 1 hour until the beans are tender and the sauce is reduced.
Let cool before serving.


EGG - PLANTS IN OLIVE OIL (IMAM'S DELIGHT)
(6 servings)
6 medium size egg - plants
6 medium size onions
3 large tomatoes
8 cloves of garlic
1 ½ teaspoons salt
4 teaspoons sugar
1 glass Cavallo D'oro olive oil
½ bunch of parsley

Cut the onions in thin lengthwise slices. Brown them in olive oil, together with peeled cloves of garlic.

Add peeled and chopped tomatoes. Remove the stems of the egg - plants. Peel them in lengthwise stripes. Cut them lengthwise into halves.
Place the egg - plants side by side in a flat pan. Spread the onion and tomato mixture over them. Sprinkle with salt and sugar.
Pour in 2 glasses of water. Cover and cook on medium heat until they are very soft.

Let cool. Arrange the egg - plants on a serving dish. Heap the onions and tomatoes on each one. Decorate with chopped parsley. Carefully pour the sauce in from one side.

Untitled Document
Turkish cooking is basically a combination of the simple traditions of the nomadic people from Central Asia and the customs they adopted when they settled on the Mediterranean with the refinement of the different cultures of the Orient.

ARTICHOKES IN OLIVE OIL

GREEN BEANS IN OLIVE OIL

EGG - PLANTS IN OLIVE OIL


 ARTICHOKES IN OLIVE OIL
(8 servings)
8 large artichokes
18 pearl onions
3 medium size fresh potatoes
1 medium size celery root
3 small carrots
Juice of 1 ½ lemon
2 tablespoons flour
1 glass Cavallo D'oro olive oil
1 tablespoon salt
2 tablespoons sugar

In a large saucepan put 10 glasses of water, 2 tablespoons of flour and the juice of 1lemon. Mix well.
Add peeled onions, peeled potatoes, celery root and carrots, all of them cut into small cubes.

Remove the leaves of the artichokes and trim them well leaving only the fleshy middle part. Leave only 2-3 cm. of the stems. Put each immediately into the water with the other vegetables.

Take the artichokes out of the water and arrange them side by side in a large pan. Add the other vegetables, olive oil, sugar, salt, ½ lemon juice and 5 glasses of the same water in which the vegetables used to be.

Cover and cook on medium heat for 1hour, until the artichokes are well tender.
Let cool before serving.



GREEN BEANS IN OLIVE OIL
(6 servings)
1 kg. green beans
1 glass Cavallo D'oro olive oil
3 medium size onions, chopped
2 large tomatoes
1 green pepper
2 teaspoons salt
3 teaspoons sugar

Remove the two ends and the strings of beans, trimming the two sides. Cut them in half. Wash and drain.

Heat the olive oil. Lightly brown the chopped onions and the green pepper cut in 3-4 pieces. Add the tomatoes peeled and cut into small pieces. Add the beans, salt and sugar. Mix well. Pour in warm water just enough to cover them.

Cover and cook on low heat for 1 hour until the beans are tender and the sauce is reduced.
Let cool before serving.


EGG - PLANTS IN OLIVE OIL (IMAM'S DELIGHT)
(6 servings)
6 medium size egg - plants
6 medium size onions
3 large tomatoes
8 cloves of garlic
1 ½ teaspoons salt
4 teaspoons sugar
1 glass Cavallo D'oro olive oil
½ bunch of parsley

Cut the onions in thin lengthwise slices. Brown them in olive oil, together with peeled cloves of garlic.

Add peeled and chopped tomatoes. Remove the stems of the egg - plants. Peel them in lengthwise stripes. Cut them lengthwise into halves.
Place the egg - plants side by side in a flat pan. Spread the onion and tomato mixture over them. Sprinkle with salt and sugar.
Pour in 2 glasses of water. Cover and cook on medium heat until they are very soft.

Let cool. Arrange the egg - plants on a serving dish. Heap the onions and tomatoes on each one. Decorate with chopped parsley. Carefully pour the sauce in from one side.