Zeytinyagli Enginar Recipe – Turkey Special
This zeytinyagli enginar is a beloved Turkish meze special featuring tender artichokes gently simmered in olive oil with carrots, peas, and aromatic herbs. A light artichoke side with lemon-fresh flavor, it’s a vibrant Mediterranean vegetable dish that’s delicious at room temperature or chilled—perfect for sharing and ready in just 35 minutes.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Zeytinyagli Enginar Ingredients:
- 4 large fresh artichokes (or 4 frozen artichokes, thawed)
- 1/4 cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 medium carrot, peeled and sliced into rounds
- 1/2 cup frozen peas (or fresh if available)
- 1 large potato, peeled and diced (optional)
- 1 lemon (juice and zest)
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 cups water (or vegetable broth for more flavor)
- 2 tablespoons fresh dill, chopped (optional, but recommended)
Prepare the Artichokes:
If using fresh artichokes, trim the stems and remove the outer leaves until you reach the tender ones.
Cut the artichokes into halves or quarters, removing the fuzzy choke in the center.
To prevent browning, immediately place the artichokes in a bowl of water with the juice of half the lemon. This will keep them from discoloring.
Cook the Vegetables:
In a large, wide pot, heat the olive oil over medium heat. Add the sliced onion and sauté until soft and translucent (about 5 minutes).
Add the carrot slices, potatoes (if using), and peas to the pot. Stir to combine, and cook for another 5 minutes.
Add the Artichokes:
Drain the artichokes and add them to the pot with the other vegetables. Arrange them in a single layer if possible.
Sprinkle the sugar, salt, and pepper over the top, and add the juice of the remaining lemon, along with the lemon zest.
Simmer the Artichokes:
Pour in the water (or vegetable broth) until the artichokes are about halfway submerged. Bring to a gentle boil.
Lower the heat to a simmer, cover the pot, and cook for 30-40 minutes, or until the artichokes and vegetables are tender and the flavors have melded together. Check occasionally and add more water if necessary to prevent burning.
Finish and Serve:
Once the artichokes are tender and the liquid has reduced slightly, remove the pot from the heat. Let the dish cool to room temperature.
Garnish with fresh dill just before serving for added flavor and color.
Serve:
Serve Zeytinyagli Enginar at room temperature, often with a side of crusty bread or as part of a Turkish meze spread. It’s also great with a dollop of plain yogurt.
Recipe Notes:
Enjoy this as a make-ahead side dish—flavors deepen when refrigerated for a day, making it ideal for mezze spreads or meal prep.
Perfect served across different serving temperature tips—try it chilled for a refreshing touch, or at room temperature to highlight the rich olive oil flavors.
Add herb variation ideas—while dill is traditional, parsley, mint, or thyme also pair beautifully for a fresh aromatic lift.
