The Ultimate Guide to Zeytinyagli Turkish Olive Oil Vegan Recipes
The Ultimate Guide to Zeytinyagli 😍 Turkish Olive Oil Vegan Recipes 🫛 is a easy Turkish recipe that serves 4. 120 calories per serving. Recipe by Refika's Kitchen on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $6.44 total, $1.61 per serving
Ingredients
- 500 g Green Beans (trim ends, remove stringy fibers, cut in half)
- 200 ml Extra Virgin Olive Oil (use high‑quality oil for flavor)
- 1 medium Onion (diced to "rat’s teeth" size)
- 3 cloves Garlic (minced)
- 2 medium Tomatoes (crushed with skins kept for flavor)
- 1 tsp Granulated Sugar
- 1 tsp White Wine Vinegar
- 1 small Lemon (juice only, added at end)
- 1 tsp Salt
- ½ tsp Black Pepper (freshly ground)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Trim and halve the green beans
Snap off the stem ends, pull away any stringy fibers, then cut each bean in half lengthwise.
Time: PT5M
Prepare aromatics and tomatoes
Dice the onion into small "rat’s teeth" pieces, mince the garlic, and crush the tomatoes keeping the skins intact.
Time: PT5M
Sauté onion in olive oil
Heat the olive oil in the saucepan over medium heat. Add the diced onion, stir, and cover partially for 5‑7 minutes until the onion softens and releases its natural sugars.
Time: PT7M
Temperature: Medium
Add garlic
Stir in the minced garlic and cook for about 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Introduce green beans
Add the prepared green beans, stir for 2 minutes to coat them in the oil and aromatics.
Time: PT2M
Temperature: Medium
Add tomatoes, sugar, vinegar and seasonings
Pour in the crushed tomatoes, sprinkle the sugar and vinegar, add salt and pepper, and a splash of water if the mixture looks dry. Stir well.
Time: PT2M
Temperature: Medium
Simmer the dish
Reduce heat to low, partially cover the pan, and let the mixture simmer gently for 35‑40 minutes, stirring occasionally, until the beans are tender.
Time: PT40M
Temperature: Low (around 90°C)
Finish with lemon and fresh olive oil
Turn off the heat, squeeze lemon juice over the dish, drizzle a tablespoon of fresh olive oil, and sprinkle chopped parsley. Allow to cool to room temperature.
Time: PT5M
Store
Transfer the cooled dish into an airtight container and refrigerate. It can be eaten cold straight from the fridge.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Low‑Calorie, High‑Fiber
Allergens: Olive oil (may be an issue for rare olive allergies)
Ingredient Substitutions
- Instead of Green Beans: Broad beans, Frozen peas, Black-eyed peas
- Instead of Extra Virgin Olive Oil: Cold‑pressed olive oil
- Instead of Onion: Shallot
- Instead of Garlic: Garlic paste
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Granulated Sugar: Honey (if not strict vegan)
- Instead of White Wine Vinegar: Apple cider vinegar
- Instead of Lemon: Lime juice
- Instead of Salt: Sea salt
- Instead of Fresh Parsley: Dill
Equipment Needed
- Cutting Board
- Chef Knife
- Large Saucepan with Lid
- Wooden Spoon
- Measuring Spoons
- Blender or Food Processor (optional)
- Airtight Storage Container
Critical Steps — Do Not Skip
- Trimming and halving the green beans ensures even cooking.
- Do not discard tomato skins—they add depth to the olive‑oil base.
- Simmer gently until beans are fully tender; over‑cooking makes them mushy.
- Add lemon juice and fresh olive oil at the end for brightness.
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil; its flavor shines through the whole dish.
- Add a pinch of smoked paprika for a subtle smoky note (optional).
- For extra brightness, zest a bit of lemon before juicing.
Troubleshooting
Beans are still firm after simmering.
Continue simmering uncovered for another 5‑10 minutes, adding a splash of water if needed.
The sauce is too watery.
Uncover the pan and simmer for a few more minutes to reduce excess liquid.
Dish is too salty.
Add a little more water and a pinch of sugar to balance the flavor.
Storage
Refrigerator: Up to 7 days in an airtight container.
Freezer: Up to 2 months; thaw in the fridge before serving.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Prepare a large batch on Sunday; portion into individual containers for quick grab‑and‑go meals.
- The dish tastes even better after 24 hours as flavors meld.
Frequently Asked Questions
What is the cultural significance and history of the olive oil dish (Ziu) in Turkish cuisine?
Ziu, meaning "olive oil" in Turkish, is a centuries‑old technique from Cyprus and mainland Turkey where vegetables are slowly cooked in abundant olive oil. It was traditionally prepared in summer to preserve fresh produce for the winter, reflecting the Mediterranean emphasis on simple, health‑ful ingredients.
What are the traditional regional variations of Ziu in the Mediterranean?
In Cyprus, vegetables are boiled first then finished with lemon and fresh olive oil. In Spain, greens are boiled then fried with garlic and olive oil. In Turkey, the method described by Refika—sautéing aromatics and simmering vegetables directly in olive oil—is the most common summer version.
How is the green bean Ziu traditionally served in Turkish households?
It is served cold as a side dish, often alongside fresh white cheese, crusty bread, or as a filling for sandwiches. It can also accompany rice or meat stews, providing a bright, tangy contrast.
During which occasions is Ziu typically prepared in Turkish culture?
Ziu is a staple for everyday meals but is especially popular during summer picnics, family gatherings, and religious holidays when fresh vegetables are abundant and a light, refreshing side is desired.
What authentic ingredients are essential for a traditional Turkish green bean Ziu?
The core ingredients are fresh green beans, high‑quality extra‑virgin olive oil, onion, garlic, ripe tomatoes (with skins), a pinch of sugar, vinegar, salt, pepper, and lemon juice. Fresh herbs like parsley or dill are added at the end for garnish.
What are the most common mistakes to avoid when making green bean Ziu?
Common errors include over‑cooking the beans until they fall apart, discarding tomato skins (which add depth), adding too much water which dilutes the olive‑oil flavor, and adding lemon too early, which can cause the beans to become mushy.
Why does this Ziu recipe use a low simmer instead of a rapid boil?
A low simmer allows the olive oil to gently infuse the vegetables without breaking down, preserving the fruit‑forward flavor of the oil and preventing the beans from becoming mushy, which would happen at a vigorous boil.
Can I make green bean Ziu ahead of time and how should I store it?
Yes, Ziu improves after a day in the fridge. Store it in an airtight container, refrigerate for up to 7 days, or freeze for up to 2 months. Serve cold or let it reach room temperature before eating.
What texture and appearance should I look for when the green bean Ziu is done?
The beans should be tender but still hold their shape, and the sauce should be glossy, thick enough to coat the beans without being watery. The tomato skins should be visible, giving specks of red throughout the olive‑oil base.
What does the YouTube channel Refika's Kitchen specialize in?
Refika's Kitchen, hosted by Refika Birgül, specializes in vibrant, approachable Turkish and Mediterranean home cooking, focusing on seasonal vegetables, simple techniques, and wholesome, often vegan, meals that celebrate Mediterranean flavors.
How does the YouTube channel Refika's Kitchen's approach to Turkish cooking differ from other Turkish cooking channels?
Refika's Kitchen blends traditional Turkish recipes with modern, health‑focused twists, emphasizing quick prep, minimal equipment, and the use of fresh, local produce. She often shares personal stories and cultural context, making the dishes feel both authentic and accessible.
Last updated: September 6, 2026
