LEEKS AND CARROT

                     LEEKS AND CARROT

 

 



Turkish cuisine is rich in vegetables. In the Western part of Turkey , where olive trees grow, olive oil is used for cooking.Cold vegetable dishes an important place in Turkish cuisine.  A large variety of vegetables are cooked with olive oil, and serve cold. Cold vegetable dishes usually are eaten after main course in Turkish cuisine.

INGREDIENTS

1 kg-2lb leeks, sliced
3 medium carrots, sliced
3 tablespoon olive oil
2 tablespoons rice
2 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
2 cups hot water

Trim the leeks, slice about 2,5cm-1inch. Clean carrots , slice thinly. Heat olive oil in a large pan add sliced leeks. Sautee  for 5-10 minutes until the leeks are soft. Add sliced carrots, continue to stir. Add rice, stir for a further minutes. . Add sugar, salt and lemon juice. Pour over hot water. Bring to the boil ,lower the heat. Cover and simmer for 20-25 minutes until rice is cooked and vegetables are tender.  This dish is ideal for vegetarians.

GREEN BEANS WITH OLIVE OIL

        GREEN BEANS
               WITH
         OLIVE OIL

 

 

This recipe is good for hot summer days. You can serve as a starter or salad. There are many cold-cooked with olive oil dish in Turkish cuisine. This is one of them. You can make it with any type of green beans.   

 

 

INGREDIENTS

 

1lb green beans

2 big tomatoes or a can diced tomato

1 medium onion, chopped

1/2 cup olive oil

1 teaspoon salt

1/2 teaspoon sugar

1 cup hot water

 

 Cut top and tail of  the beans. Cut into 1inch (2,5cm) lengths. Place in a pan .Add onion ,tomatoes, olive oil,sugar, salt and water. Cover, bring to boil, reduce heat. Simmer 30 minutes or until  tender.Sever as a cold dish.