Vegetable dishes with Olive oil, which constitute the core of the Turkish cuisine and the main course of the dinner table of the Aegean and Mediterranean regions, are the key to taste and health.

Dined rather cold, vegetable dishes prepared with olive oil may be served along the main course or enrich the table as the main dish.

Vegetable dishes with olive oil include a variety of delicacies such as sarma, dolma (stuffed vegetables), and similar vegetable dishes made of kidney beans, artichokes andblack-eyed peas.


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