Did you know that Turkey is a vegetarian's paradise? Appetizers, soups, salads and main dishes made from seasonal fresh vegetables, herbs, leaves, beans, and legumes are very important in Turkish cuisine.
You can experience great Turkish regional cooking by following the seasons around the country to enjoy locally prepared dishes made with vegetables harvested from nearby fields.
01 of 08
Turkish-style artichoke bottoms or 'zeytinyağlı enginar' (zay-TEEN' YAH'-luh EN'-geen-ahr) are cooked with olive oil and mixed vegetables to make a beautiful side dish, starter or salad. Artichokes are very common in Turkey, but this dish is still considered to be a delicacy and served at special meals.
02 of 08
Braised leeks and carrots, or 'zeytinyağlı pırasa' (zay-TEEN'-yah-luh Pur-AH'-sah) are a favorite in Turkey, especially during the winter months when leeks are plentiful. Try this simple Turkish recipe if you want to do more with leeks than just make soup.
03 of 08
Turkish-style pinto beans, called 'zeytinyağlı barbunya' (zay-TEEN'-yah-luh Bar-BOON'-yah), are cooked with fresh tomatoes, onions, garlic and carrots and is served cold. It makes a wonderful alternative to classic bean recipes. Try this light and nutritious dish in place of baked beans.
04 of 08Continue to 5 of 8 below.
05 of 08
06 of 08
Celeriac is a favorite fall and winter vegetable in Turkey. In this recipe for 'zeytinyağlı kereviz' (zay-TEEN'-yah-luh KEYR-eh-VEEZ'), celeriac is cooked simply in its own juices flavored with lemon and orange juice and drizzled with olive oil. It makes a wonderful, fragrant side dish or cold lunch.
07 of 08
Turkish eggplant salad is a traditional appetizer, or 'meze.' If you love eggplants, try this recipe with only three ingredients for a true eggplant experience. Essentially, it's roasted eggplant whipped together with olive oil and salt. Yogurt or mayonnaise is optional.
08 of 08
Fava beans, also known as broad beans, are valued in Turkish cuisine for their unique taste and high nutritional value. In this recipe for fava bean puree, the fava beans are cooked until they fall apart, then pressed through a strainer with olive oil. After the mixture sets, cubes of fava bean puree are cut served as a 'meze,' or appetizer.