Green bean Zeytinyagli
Large, firm green beans or runner beans are perfect for this recipe. In Turkey, zeytinyaglis are generally served at room temperature, but are also great hot.
Ingredients
- 2 lbs green beans
- 1 medium onion, sliced thin
- 3 tomatoes, chopped
- 6 cloves garlic, minced
- ½ cup olive oil
- ½ tsp oregano
- 3 Tbsp tomato paste
- Salt and ground pepper to taste
- Aleppo pepper to taste
- ¾ cup chicken stock or water
- 3 Tbsp lemon juice
- 1 small bunch parsley
Method
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1
Stem green beans and add to the pot with all other ingredients, except lemon and parsley. Stir well.
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2
Bring to a boil and reduce heat to very low. Cover and cook for 20 minutes. Remove lid and add lemon juice. Stir well and cook 10-15 minutes more, until green beans are very tender and the juice has reduced.
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3
Remove from heat and let stand at least an hour in the pot. Serve garnished with chopped parsley and Aleppo pepper.
A variation of the Leek zeytinyagli from The Spice Trekkers Cook at Home
