Cooked vegetable salads

Cooked vegetable salads

By
Greg Malouf, Lucy Malouf
Contains
8 recipes
Published by
Hardie Grant Books
ISBN
9781742708423
Photographer
Alan Benson

In this chapter we offer recipes for cooked vegetables that are served cold or at room temperature, as a kind of salad. This is a hugely popular way of preparing vegetables in nearly all Middle Eastern countries, as well as in the Eastern Mediterranean and across North Africa. As with the raw vegetable salads of the previous chapter, these dishes are intended to be served along with several others, as part of a mezze selection.

The Turks are, perhaps, the greatest champions of this type of cooked salad. They have an entire category of dishes known as zeytinyagli in which vegetables, along with a range of aromatics, are braised in olive oil. (As with stuffed vegetables, dishes that are to be eaten at room temperature are always cooked in olive oil, as it doesn’t set hard as it cools, as butter would.) It’s a technique that the Turkish are believed to have invented when they first settled in Anatolia in around the eleventh century and encountered olive trees along the Mediterranean and Aegean shorelines.

As well as a few of our favourite zeytinyagli-style dishes, we’ve also included some poached and roasted vegetable salads and a couple that could be served in a more Western way, as accompaniments to a main meal.

Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again