Editing Turkish cuisine (section)

=== Vegetable dishes ===
[[File:Entrantes.jpg|thumb|Assortment of ''[[zeytinyağlılar]]'']]
[[File:Turşu in Turkey.jpg|thumb|Assortment of ''[[turşu]]'']]

A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as [[spinach]], [[leek]], [[cauliflower]], [[artichoke]], [[cabbage]], [[celery]], [[eggplant]], green and red [[bell pepper]]s, [[Green bean|string bean]] and [[sunchokes]]. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or [[tomato paste]]. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish ''sulu yemek'' (literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil ''([[zeytinyağlılar]])'' are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.

[[Dolma]] is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (''biber dolması''), eggplants, tomatoes, or [[zucchini]]/courgettes (''kabak dolması''), vine leaves (''yaprak dolması''). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat or pilav mixture. For example, artichoke dolma (''[[enginar dolması]]'') is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, pilav with spices or minced meat.

''[[İmam bayıldı]]'' is a version of ''[[karnıyarık]]'' with no minced meat inside. It can be served as a meze as well. Another popular dish of arabic origin ([[Levant |Levant region]]) is [[baba ghanoush]] (also called abugannush) - a puree of smoked eggplants with [[tahini]] sauce.
[[File:Mercimekkoftesi.jpg|thumb|''[[Mercimek köftesi]]'' - Lentil balls]]
[[File:Zucchini_Fritters_-_Lunch_at_Yanyali_Fehmi_Lokantasi_(6421047753).jpg|thumb|''[[Mücver]]'']]

''[[Mercimek köftesi]]'', although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.

Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoğurt or tomato sauce and garlic.

''[[Mücver]]'' is prepared with grated squash/courgette or potatoes, egg, onion, dill or cheese and flour. It can be either fried or cooked in the oven.

[[Pilaf|Pilav]] can be served either as a side dish or main dish but ''bulgur pilavı'' (pilav made of boiled and pounded wheat – ''bulgur'') is also widely eaten. The dishes made with ''kuru fasulye'' ([[Common bean#White beans|white beans]]), ''nohut'' ([[chickpea]]s), ''mercimek'' ([[lentil]]s), ''börülce'' ([[black-eyed pea]]s), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.

[[Legumes]] are actively used, especially [[kidney beans]], [[chickpeas]], [[fava beans]], red and green [[lentils]].<ref>{{cite book |author=Ozcan Ozan |title=The Sultan's Kitchen |date=3 July 2012 |publisher=Tuttle Publishing |pages=7, 9 |isbn=978-1-4629-0639-0}}</ref><ref>{{cite book |author=Alan Davidson |title=The Oxford Companion To Food |date=2014 |publisher=Oxford University Press |page=838}}</ref><ref>{{cite book |author=Engin Akin |url=https://books.google.com/books?id=dsKDCgAAQBAJ&dq=Essential+Turkish+Cuisine+legumes&pg=PT200 |title=Essential Turkish Cuisine |date=2015 |publisher=ABRAMS |isbn=978-1-61312-871-8}}</ref>

''[[Torshi|Turşu]]'' is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of ''turşu'' is consumed as a drink. It comes from the Persian "Torshi", which refers to pickled "Torsh" (sour) vegetables.

''[[Siron]]'', usually made in areas of Elazig and Sivas and is made by layering flatbread with yogurt and butter, creating a savory and rich flavor.