A staple of Turkish home cooking, zeytinyağlı taze fasulye (green beans in olive oil) is a refreshing summer dish.

One of the most beloved olive oil-based dishes in Turkish cuisine, zeytinyağlı enginar (artichokes with olive oil) is especially popular in the Aegean region.

Usually made with vine leaves and broken rice, stuffed vine leaves (sarma) are among the dishes inherited from Ottoman cuisine.

Stuffed peppers, which belong to the nightshade family, are also enjoyed in Middle Eastern and Balkan cuisines.