Recipe by threeovens
This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water.
Top Review by COOKGIRl
We loved this! So good and healthy! Turkish food once again proves its worth in the culinary world! I didn't realize until too late that the green beans were braised and I had no time to do that. Therefore, I first browned the onions with the sugar in olive oil on medium heat, added the garlic and green beans and cooked another five minutes. Plated and served topped with sun dried tomatoes, fresh mint from the garden, salt, pepper and lemon wedges. For each serving we spooned a little bit of Nancy's whole milk plain yogurt. Went well with pan grilled lamb chops (Salish salt and black pepper that was it). I'm sure the beans taste wonderful braised but there just wasn't enough time to do that. Next time! Reviewed for NA*ME tag January.
- 6 tablespoons extra virgin olive oil
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 1 lb green beans, trimmed and cut in half widthwise
- 2 medium tomatoes, peeled cored and chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- fresh ground black pepper
- 1⁄4 cup of fresh mint, roughly chopped
- thick yogurt, for serving
- lemon wedge, for serving
Directions See How It's Made
- Heat the oil, over medium high heat, in a large skillet; add onions, stirring occasionally, until softened, about 5 minutes.
- Add garlic and continue to cook, stirring frequently, 2 minutes.
- Add in the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring to a boil; reduce heat to low, cover, and simmer until the beans are very tender, 45 minutes.
- Remove from heat, adjust seasonings, and let come to room temperature, uncovered, about 45 minutes; stir in mint and serve with yogurt and lemon wedges.