Turkish Green Bean Salad Recipes

HERBY GREEN BEAN SALAD

Steps:

• Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
• Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
• Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
• Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
• Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

TURKISH BEAN AND HERB SALAD

Steps:

• Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
• Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
• Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

TURKISH GREEN BEAN SALAD

Steps:

• In a large sauce pot, heat the olive oil over medium high heat. When the oil is hot, add the onion and garlic and saute 5 minutes until the onions are soft.
• Add the green beans, tomatoes, sugar, salt and pepper to the pot, cover and let stew over medium heat for 45 minutes or until the beans are very soft.
• Transfer the beans to a serving dish and garnish with chopped mint, lemon wedges and a dollop of yogurt on top.

TURKISH PIYAZ (BEAN SALAD)

Steps:

• Rinse and drain the beans.
• Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
• Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
• Before serving, garnish with eggs, black olives and parsley.
• Servings are estimated.
• Preparation time is estimated using canned beans.

SMOKED TURKEY LEG AND GREEN BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve.

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
• Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
• Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
• Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.