Meze Atlas, Cooked in olive oil

Zeytinyağlı Taze Fasulye

Name: Zeytinyağlı Taze Fasulye
Prep time: 75 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 750 g flat green beans; 100 ml olive oil; 2 onions, sliced into half-moons; 3 ripe tomatoes, grated; 1 tsp sugar; 1½ tsp salt; 150 ml water

/zay·teen·yah·LUH ta·ZE fa·sool·YE/

Flat green beans stewed slowly with tomato and onion in olive oil

4serves

1 hr 15 minactive time

Goes with

Rakı

Sweet tomato and olive oil soften the edge of the anise and keep each sip smooth.

Also good with white wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

750 gflat green beans
100 mlolive oil
2onions, sliced into half-moons
3ripe tomatoes, grated
1 tspsugar
1½ tspsalt
150 mlwater

Method

Top and tail the beans, string them if needed and cut into 4 cm pieces.
Put the onions in a heavy pan, lay the beans on top and add the tomatoes, sugar, salt and oil.
Pour in the water, cover tightly and cook on very low heat for 50 to 60 minutes, without stirring, until the beans are soft and the sauce is reduced and glossy.
Cool in the pan and serve at room temperature.