The Olive Three

İmam Bayıldı (Stuffed Eggplant in Olive Oil)

Ingredients:

• 4 medium eggplants
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 4 ripe tomatoes, chopped
• 1/2 cup extra virgin olive oil
• 1 tsp sugar
• 1/2 cup chopped parsley
• Salt and pepper, to taste

Instructions:

1. Peel strips off the eggplants and fry or bake until soft.
2. Sauté onion and garlic in olive oil until translucent.
3. Add tomatoes, sugar, salt, and pepper; cook until sauce thickens.
4. Stuff eggplants with the tomato mixture, place in baking dish.
5. Drizzle with olive oil and bake at 180°C (350°F) for 40 minutes.
6. Garnish with parsley and serve warm or at room temperature.

Karnabahar Mücveri (Cauliflower Fritters)

Ingredients:

• 1 medium cauliflower, grated or finely chopped
• 2 eggs
• 1/2 cup flour
• 1 small onion, finely chopped
• 1/4 cup chopped dill or parsley
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. Mix cauliflower, eggs, flour, onion, herbs, salt, and pepper into a batter.
2. Heat olive oil in a pan over medium heat.
3. Drop spoonfuls of batter and flatten slightly.
4. Fry until golden brown on both sides, about 3-4 minutes per side.
5. Drain on paper towels and serve warm with yogurt dip.

Piyaz Salad (White Bean Salad)

Ingredients:

• 2 cups cooked white beans (cannellini or navy)
• 1 small red onion, finely chopped
• 1 tomato, diced
• 1/4 cup chopped parsley
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp sumac (optional)
• Salt and pepper, to taste
• Hard-boiled eggs for garnish (optional)

Instructions:

1. In a large bowl, combine beans, onion, tomato, and parsley.
2. Whisk olive oil, lemon juice, sumac, salt, and pepper to make dressing.
3. Pour dressing over salad and toss gently.
4. Garnish with sliced hard-boiled eggs if desired.
5. Serve chilled or at room temperature.

Zeytinyağlı Taze Fasulye (Green Beans in Olive Oil)

Ingredients:

• 500g fresh green beans, trimmed
• 2 medium tomatoes, peeled and chopped
• 1 onion, finely chopped
• 1/2 cup extra virgin olive oil
• 1 tbsp sugar
• Salt to taste
• 1 cup water
• Fresh parsley for garnish

Instructions:

1. Sauté onions in olive oil until soft but not brown.
2. Add tomatoes, sugar, salt; cook 5 minutes.
3. Add green beans, stir well, and add water.
4. Cover and simmer on low heat for about 40 minutes until beans are tender.
5. Let cool and garnish with parsley before serving cold or room temperature.

Zeytinyağlı Yaprak Sarma (Stuffed Grape Leaves in Olive Oil)

Ingredients:

• 200g grape leaves, rinsed and drained
• 1 cup short-grain rice
• 1 onion, finely chopped
• 1/2 cup extra virgin olive oil
• 1/2 cup chopped dill and parsley
• Juice of 1 lemon
• 1 tbsp pine nuts (optional)
• Salt and pepper, to taste
• Water or vegetable broth as needed

Instructions:

1. Sauté onions in half the olive oil until translucent.
2. Add rice, pine nuts, herbs, salt, and pepper; stir for a few minutes.
3. Add 1 cup water and cook until liquid is absorbed but rice is not fully cooked.
4. Place a spoonful of filling on each grape leaf and roll tightly.
5. Arrange rolls tightly in a pot, drizzle remaining olive oil and lemon juice over.
6. Add water to cover, place a plate on top to keep rolls submerged.
7. Simmer gently for about 45 minutes until leaves are tender.
8. Let cool and serve at room temperature.