Safe veggie dishes

Have I mentioned that Turkey is a wonderful place for Coeliacs to visit? I can't deny that you may be greeted by a few shocked expressions, as the general population is still very unfamiliar with food allergies or intolerances. Furthermore, bread and pastries do serve as a staple in the diet. Although at first glance it may appear that the majority of Turkish cuisine is gluten based, please don't be discouraged. A closer look will reveal quite a variety of reliable, delicious fare.

Let's begin with a group of dishes known as zeytinyağlılar (zetin-ya-la-lour) or dishes based in olive oil. These dishes are made almost exclusively of vegetables, and therefore are also a reliable choice for vegetarians. They are generally served cold and can be found in just about any restaurant or cafeteria. They are especially popular in both fish and kebab restaurants, where they are served as cold appetizers or meze.

If you suffer from wheat or gluten sensitivities, they may be your safest option. Generally speaking they consist of vegetables, olive oil, a little bit of sugar, salt, and pepper. Plus, they do not contain bullion or any other such additives.

Let me note here that though these dishes are traditionally cooked in olive oil, many of the cheaper cafeterias and canteens may cook them in either corn or sunflower oil to reduce costs. Though I have sensitivities to both corn and sunflower seeds, their oils do not seem to bother me—probably because their protein content is low. However, please be careful where you eat if you are sensitive to such foods.

Finally, here's a list of popular zeytinyağlılar. Though they generally contain similar ingredients, some varieties may be prepared with or exposed to common allergens. Therefore, I have split the list into various sections according to their ingredients. Be aware that some varieties may be prepared in more than one way, and therefore appear under more than one heading. Be careful when ordering off a menu, as it may be less clear which variety of a vegetable is being served.

In addition, zeytinyağlı varieties change seasonally, therefore, you may only come across a certain portion of this list during your visit.

My favorites:

Leeks - Pırasa

Green beans - Ayse kadın/Taze/çalı fasuliye

Pinto beans - barbunya pilaki

Stuffed grape leaves - yaprak sarma

Stuffed cabbage leaves - lahana sarma

Stuffed peppers - biber dolması

Celery root - kereviz

Chard – pazı

Spinach - ıspanak

Chopped eggplant in tomato sauce - şakşuka/domates soslu patlıcan

Dressed Eggplant – İmam bayıldı

Cabbage - kapuska

Other reliable varieties include:

Taro (similar to yams) - yer elması

Okra - bamya

Mushroom - mantar

Brussels Sprouts - brüksel lahanası

Broccoli - brokoli

Carrot - havuç

The following varieties may be more dangerous depending on the foods you are trying to avoid.

Gluten:

Flour may have been used as a thickener in:

Artichokes - enginar

Broad beans - bakla

Broad bean paste - fava

Baba ghanoush or eggplant salad - patlıcan salatası (this may also contain cream or mayonnaise)

Hummus - humus

Flour is used in the batter for:

Zucchini pancakes - mücver

May have been coated with flour or fried in grease containing remnants of flour

Fried zucchini or eggplant and peppers – kabak kızartma or (patlıcan biber) kızartma

May contain vegetables pickled using bread in the fermentation process (pickles - Turşu):

Potato salad - patates salatası

Dairy

The words yoğurt and krema translate to yogurt and cream respectively. Any variety of veggies may be prepared with either of these ingredients, however, with a few exceptions you will generally find one of these two words in the title.

Varieties that may be prepared or served with dairy (yogurt or cream)

Purslane - semizotu

Creamy carrots – yoğurtlu havuç

Creamy eggplant or zucchini – Yoğurtlu patlıcan or kabak

Fried zucchini or eggplants and peppers – kabak kızartma or (patlıcan biber) kızartma

Baba ghanoush or eggplant salad - patlıcan salatası

Broad beans - bakla

Spinach - ispanak