Actually I love all “zeytinyağlı” dishes. In Turkish Cooking culture, they have a special place, these “zeytinyağlı” dishes…. It means cooked with olive oil. But not enough to explain them, they are being cooked with olive oil (and with vegetables) but it is served cold… There so many of them, like “green beans with olive oil”, “imambayıldı” literally means “the imam was thrilled” or “the imam fainted”, it is one of the most notable Turkish olive oil (zeytinyağlı) dishes, is braised eggplant stuffed with onion, garlic and tomatoes, and another one “zeytinyağlı yaprak sarma” means grape leaves stuffed with olive oil or cabbage leaves stuffed.
Today I cooked one of them. The name is “the green stuffed peppers with olive oil”…. It is so delicious.
What we need, green peppers(5 or 6 but you can take more too), 2 or 3 cup rice, onion (chopped), 1 cup olive oil, sea salt, black pepper (not too much), dills (chopped), currants (1 table spoon or more), pine nuts (1 table spoon or more), and 2 tea spoon yenibahar ( Allspice (Yeni bahar) (Pimenta dioica)) this will give the smell and taste to the dish. 1 tomato (this one is for covering the tops of bell peppers after stuffing). And finally I add 1 or 2 table spoon sugar… but it depends on your taste… I love a little bit sweet these olive oil dishes. And I always add sugar to them.
Wash peppers and take out the top part and the seeds.
and in a pan chopped onion get brown with olive oil and then add the nuts, their colours will turn brown too, and then add rice, sea salt, black peppers, chopped dills, sugar, allspice, currants and water (for 1 cup of rice you should add 1 and 1/2 cup water) then close it and leave it on the heat till it gets boiled down. And then you can stuff peppers with this cooked rice mix with a spoon or your hand. Close the peppers with tomatoes. And you can put them in a pan and with water (not to much) cook them or bake it in a preheated oven at 400F for 35-40 minutes until rice is cooked and tops are browned. Check them regularly if you don’t want to burn the tops. Then leave them to get cool. You can put after all to the fridge. It is served cold. Bon appetite.