The elements are simple: cook vegetables in some liquid with some seasoning and fat over lower heat. This simple-to-master cooking technique produces outrageously delicious results that leave the vegetables intact, colorful, tender, and draped in a glistening sauce.
One thing though, these section called “olive oil braised dishes” only exist in Turkish cuisine. We have this chapter/section whatever you call it dedicated to solely vegetable dishes braised in olive oil and eaten either at room temperature or chilled. They are called “zeytinyağlı” meaning with olive oil. And Paula Wolfert is correct with the information they are of Istanbul origin. So many cultures in the Mediterranean basin cook with olive oil but nowhere in their cuisines a section solely devoted to braising with olive oil exists. If you want to check out my Substack, you can find plenty of zeytinyağlı.
Thanks for your insightful and valuable comment, Semsa. Your contribution is highly appreciated.
Indeed, Semsa, the way vegetables are braised in olive oil throughout Turkey, is a true delight. It's intriguing to see similar culinary traditions across the Mediterranean. Although it's often difficult to trace the true origin of a recipe, many recipes frequently lead back to the rich culinary history of Turkey.
Thanks again for reading and contributing. I looked at your site, and I must say, it's truly impressive. Your work is a testament to your expertise and dedication. I look forward to returning for another visit.
Jack, this piece was actually therapeutic for me. You brought me into your world of pondering, almost meditative planning/creating/cooking process, and I found myself calming right down. Not that I even thought I was anxious, mind you... But I noticed how easeful I felt, like your lack of hurry became MY lack of hurry, and it felt delightful.
Thank you, for lessons that reach beyond food...🙏
PS Oh -- and now I know the difference between stewing, braising, and confit, too!
Excellent. Great writing as usual, fun and informative!
Thank you, Michael…
One thing though, these section called “olive oil braised dishes” only exist in Turkish cuisine. We have this chapter/section whatever you call it dedicated to solely vegetable dishes braised in olive oil and eaten either at room temperature or chilled. They are called “zeytinyağlı” meaning with olive oil. And Paula Wolfert is correct with the information they are of Istanbul origin. So many cultures in the Mediterranean basin cook with olive oil but nowhere in their cuisines a section solely devoted to braising with olive oil exists. If you want to check out my Substack, you can find plenty of zeytinyağlı.
Thanks for your insightful and valuable comment, Semsa. Your contribution is highly appreciated.
Indeed, Semsa, the way vegetables are braised in olive oil throughout Turkey, is a true delight. It's intriguing to see similar culinary traditions across the Mediterranean. Although it's often difficult to trace the true origin of a recipe, many recipes frequently lead back to the rich culinary history of Turkey.
Thanks again for reading and contributing. I looked at your site, and I must say, it's truly impressive. Your work is a testament to your expertise and dedication. I look forward to returning for another visit.
Jack, this piece was actually therapeutic for me. You brought me into your world of pondering, almost meditative planning/creating/cooking process, and I found myself calming right down. Not that I even thought I was anxious, mind you... But I noticed how easeful I felt, like your lack of hurry became MY lack of hurry, and it felt delightful.
Thank you, for lessons that reach beyond food...🙏
PS Oh -- and now I know the difference between stewing, braising, and confit, too!