Cypriot Stuffed Artichokes in Olive Oil
Fresh artichoke bottoms filled with an olive oil rice filling with dill and cooked slowly.
12 verified recipes; with measurements, times and step-by-step instructions.
Fresh artichoke bottoms filled with an olive oil rice filling with dill and cooked slowly.
Cypriot potatoes and kolokasi (taro) root browned in olive oil and finished with celery.
The aubergines are softened in the oven rather than deep-fried, and the onions are cooked until sweet. Served warm, never hot.
Courgettes are cut in half crosswise and hollowed out, filled with a raw mince, rice and herb stuffing, capped with a slice of tomato and simmered, covered, in water with tomato paste.
Reklam
Turkish moussaka of fried aubergine slices baked under a ground beef, onion, pepper and tomato topping, without béchamel.
A teatime favourite: meat-free red lentil and bulgur patties with spring onions and parsley.
A protein-packed Turkish spinach dish: spinach and onion sautéed in olive oil with eggs cooked on top.
Golden fried Turkish courgette fritters made with grated courgette, eggs, flour and dill, served with yoghurt.
Light, meat-free Turkish cabbage rolls filled with rice, onion, pine nuts, currants, allspice and cinnamon, served cold.
A classic Turkish home-style pea stew with meat.
Quick Turkish sautéed green beans cooked in olive oil with onion, garlic and grated tomato.
A summer essential: green beans cooked slowly in olive oil with peeled tomatoes and onion.