Vegetables
Zeytinyagli Enginar
Turkey
Artichoke bottoms braised in olive oil with onion, carrot, potato and dill until tender, served cold as an olive-oil meze — spring's most anticipated dish in Istanbul restaurants.
Original eatfuls sticker artwork
What it is
A closer look at Zeytinyagli Enginar.
Artichoke bottoms braised in olive oil with onion, carrot, potato and dill until tender, served cold as an olive-oil meze — spring's most anticipated dish in Istanbul restaurants.
What to look for
Know it when you find it.
Cold from the fridge, glossy with jellied oil, with a lemon half; the dill must be fresh, and the hearts should be scooped to hold the vegetable bed.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Zeytinyagli Enginar.
Turkey
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Antigua and Barbuda
Antiguan Provisions
Provisions
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Antigua and Barbuda
Saltfish and Eggplant
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Colombia
Ahuyama
Colombian butternut squash (ahuyama), used in soups, stews, and purees nationwide. A staple orange-fleshed squash of the Andean and coastal cuisine.
Uganda
Akeyo
A named Ugandan greens dish from the north, simmered with onion and groundnut.
Åland Islands
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Åländsk sparris
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Andalusia, Spain
Alcauciles fritos
Alcauciles fritos are young Andalusian artichoke hearts from Cádiz, fried until the leaves crisp while the centres stay tender.
Ethiopia
Amicho
አሚጮ
The tender inner core of the enset plant, boiled and eaten as a starchy vegetable — a southern Ethiopian specialty. Mild, slightly sweet, and a comforting alternative to kocho.