5 rules for olive oil dishes

Turkish olive oil dishes cook slowly in the vegetables' own juices. These five rules keep the vegetables both soft and whole.

1. Don't rush the onions

The onions should turn glassy in the olive oil without taking on colour. The soft sweetness at the base of the dish comes from here.

2. Add a pinch of sugar

The sugar is not there for sweetness. It balances the sharpness of the tomatoes and vegetables.

3. Use little water

Vegetables release water. At the start, just enough hot water to cover the bottom of the pot is plenty.

4. Cook on the lowest heat

A hard boil breaks up the vegetables. The dish should simmer gently, almost silently.

5. Cool it in the pot

Olive oil dishes are left to cool to room temperature in the pot. In that time the flavours come together and the vegetables firm up.

To try it: imam bayıldı, green beans in olive oil, stuffed vine leaves.