# Turkish Green Beans with Spiced Chicken (Zeytinyağlı Taze Fasulye with Chicken) *Published:* 2025-11-04 *Author:* Ali Nahhas Looking for a light, make-ahead veggie that tastes even better the next day? This **Turkish Green Beans Recipe (Zeytinyağlı Taze Fasulye)** slowly braises tender beans with tomatoes, onion, and olive oil until silky and bright, then finishes with a squeeze of lemon. It’s naturally dairy-free, budget-friendly, and perfect for warm Houston days—serve it at room temperature with pita, rice, and a crisp salad. Bonus: the flavors deepen after resting, so it’s ideal for meal prep, picnics, or an easy side for grilled kabobs. Why you’ll love the Turkish Green Beans Recipe ---------------------------------------------- - **Simple pantry staples:** green beans, onion, tomatoes, good olive oil—nothing fussy. - **Meal-prep friendly:** tastes great right away and even better after a chill in the fridge. - **Versatile:** enjoy warm, room temp, or chilled; works as a side, mezze, or light lunch. - **Naturally plant-based:** vegan and gluten-free without substitutions. - **Bright, clean flavor:** lemon and herbs keep it fresh, not heavy. Ingredients at a glance ----------------------- - **Green beans:** fresh and crisp; trim ends and cut into bite-size pieces. - **Onion:** sautéed gently for sweetness (yellow or white). - **Tomatoes:** fresh diced (or canned diced when out of season). - **Olive oil:** the star—use a flavorful extra-virgin. - **Garlic:** thinly sliced for gentle aroma. - **Sugar & salt:** balance acidity and round the flavors. - **Lemon & herbs (optional):** parsley or dill to finish, plus a final squeeze of lemon. ![Turkish Green Beans Recipe (Zeytinyağlı) braised with tomatoes and olive oil, served with lemon and herbs](https://aladdinshouston.com/wp-content/uploads/2025/11/turkish-green-beans-recipe-1024x683.jpg)How to make Turkish Green Beans Recipe --------------------------------------- The classic Turkish Green Beans Recipe (Zeytinyağlı Taze Fasulye), now a complete one-pot meal. Halal chicken thighs are seared and braised alongside tomatoes, onion, and olive oil until the beans are silky and the chicken falls apart. Serve warm with rice or pita — no sides needed. INGREDIENTS - 500 grams boneless skinless chicken thighs (halal), cut into 2-inch pieces - 600 grams fresh green beans, trimmed and cut into 2-inch pieces - 150 grams medium onion, medium-diced - 400 grams tomatoes, medium-diced (or canned diced) - 60 milliliters extra-virgin olive oil - 3 garlic cloves, thinly sliced - 1 teaspoons ground cumin - 0.5 teaspoons ground coriander - 0.5 teaspoons Aleppo pepper (or red pepper flakes) - 1 teaspoons sugar - 1.3 teaspoons salt - 0.5 teaspoons black pepper - 1 lemon, juiced - 2 tablespoons fresh parsley or dill, roughly chopped (to finish) STEPS 1. Season the chicken: Pat 500 grams boneless skinless chicken thighs (halal), cut into 2-inch pieces dry with a paper towel. Season with 1 teaspoons ground cumin, 0.5 teaspoons ground coriander, 0.5 teaspoons Aleppo pepper (or red pepper flakes), 0.5 teaspoons black pepper, and a pinch of 1.3 teaspoons salt. Toss to coat evenly. Let sit for 5 minutes while you prep the vegetables. 2. Sear the chicken: Heat 60 milliliters extra-virgin olive oil in a medium pot over medium-high heat. Add the chicken pieces in a single layer and sear for 2–3 minutes per side until golden. Don’t crowd the pot — work in batches if needed. Remove chicken and set aside. Leave the oil in the pot. 3. Soften the onion: Reduce heat to medium. Add 150 grams medium onion, medium-diced to the same pot and cook in the remaining oil until translucent and soft — do not brown them. 4. Build the braise: Add 600 grams fresh green beans, trimmed and cut into 2-inch pieces to the pot and stir to coat in the oil and onions. Add 400 grams tomatoes, medium-diced (or canned diced), 3 garlic cloves, thinly sliced, 1 teaspoons sugar, and remaining 1.3 teaspoons salt. Stir gently to combine. Nestle the seared chicken back into the pot, pushing pieces down between the beans. 5. Cover and braise low: Cover the pot with a lid and reduce heat to medium-low. Let everything braise together until the beans are silky-tender and the chicken is cooked through. Avoid stirring — this dish develops best with minimal interference. Check at the 15-minute mark: if the pot looks dry, add 2–3 tablespoons of water and lower the heat slightly. 6. Finish and rest: Remove from heat. Squeeze 1 lemon, juiced over the top and scatter 2 tablespoons fresh parsley or dill, roughly chopped (to finish). Let the dish rest uncovered for 10 minutes — the flavors settle and deepen as it sits. Drizzle with a little extra olive oil before serving. NOTES **Lamb variation:** Swap chicken thighs for 500g bone-in lamb shoulder pieces. Increase braise time to 60–75 minutes on low — the bone adds depth to the braising liquid. **Make ahead:** Like the original, this tastes better the next day. Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water. **Serve with:** Rice pilaf, warm pita, and a side of [hummus](https://aladdinshouston.com/product/classic-hummus/ "Order Hummus for catering") or labneh. **Halal note:** All chicken used at Aladdin Mediterranean cuisine is halal-certified. When making at home, look for halal-certified chicken thighs at your local halal market. Variations & serving ideas ------------------------------ - **Citrusy lift**: finish with lemon zest + juice. - **Herby**: add dill or parsley before serving. - **Spice**: a pinch of Aleppo pepper or red pepper flakes. - **Make it a meal**: pair with rice pilaf, pita, and a protein like [Chicken Kabob](https://aladdinshouston.com/product/classic-chicken-kabob/ "Order Chicken Kabob for catering") or Fish of the Day. What to serve it with --------------------- - **Tabbouleh** or **Fattoush** for a bright, fresh plate. - **Hummus** and warm pita for dipping. - **Grilled meats** (sirloin or chicken kabob) for a complete Mediterranean spread. Storage & meal prep ----------------------- - **Fridge**: up to 3 days in an airtight container. - **Tastes better next day**: the olive oil and tomatoes mellow beautifully. - **To serve**: bring to room temp, then add a fresh drizzle of olive oil and lemon. **Planning lunch?** Order online for pickup at **[Montrose](https://aladdinshouston.com/aladdin-montrose/)** or stop by **[Garden Oaks](https://share.google/TrceZHpYDxufeFqL1)**—fresh, fast, and flavorful. Want this flavor without the prep? **[Aladdin’s Houston](https://order.toasttab.com/online/locations/f369dbe5-2054-4bd4-9682-9d59c52ccd2c)** has you covered. Choose Montrose or Garden Oaks, then mix and match from our mezze case—**hummus, [tabbouleh](https://aladdinshouston.com/product/tabouli-salad/ "Order Tabbouleh for catering"), [baba ghanoush](https://aladdinshouston.com/product/baba-ganoush/ "Order Baba Ghanoush for catering"), [roasted cauliflower](https://aladdinshouston.com/product/roasted-cauliflower/ "Order Roasted Cauliflower for catering"), green beans in olive oil**, and more—to build a custom **healthy plate**. Perfect for office lunch, weeknight dinner, or easy entertaining. Planning a meeting or small gathering? We also offer **[Mediterranean catering in Houston](https://aladdinshouston.com/catering-online-order/)**—dips trays, salads, and kabobs that travel beautifully. Start with hummus, tabbouleh, and **Turkish green beans** recipe, then add proteins and pita for an easy, crowd-pleasing menu. **Frequently Asked Questions about Turkish Green Beans Recipe** --------------------------------------------------------------- **What is Zeytinyağlı Taze Fasulye?** Zeytinyağlı Taze Fasulye is a traditional Turkish green bean dish slow-braised in extra-virgin olive oil with tomatoes, onion, and garlic. The name translates literally to “olive oil green beans” — zeytinyağlı means olive oil, taze fasulye means fresh beans. It’s served warm or at room temperature, which makes it ideal for meal prep or mezze spreads. A squeeze of lemon and fresh herbs finish it just before serving. **Do I need to add extra water while cooking?** In most cases, no. The tomatoes and green beans release enough liquid during braising to cook the dish without added water. If the pot looks dry in the first 10 minutes, add just 1–2 tablespoons of water and lower the heat — don’t pour in more than that, or you’ll dilute the flavor. Low, slow heat is what makes this dish work. **Can I use canned tomatoes instead of fresh?** Yes — diced canned tomatoes are a solid substitute when fresh tomatoes are out of season or you want a faster prep. They break down smoothly during braising and give the dish a slightly deeper, richer base. If you use canned, drain the excess liquid first and adjust your salt since most canned tomatoes already contain sodium. **Is this dish vegan and gluten-free?** Yes, the recipe is naturally vegan and gluten-free as written — no dairy, no meat, no wheat. The richness comes entirely from olive oil, which keeps it plant-based without feeling light. It’s a dish that works for guests with a range of dietary needs without requiring substitutions or workarounds. **Can I make Turkish green beans ahead of time?** This is one of the best make-ahead dishes in Mediterranean cooking. The flavor actually deepens after a few hours in the fridge — the olive oil and tomatoes continue to mellow and absorb into the beans. Store in an airtight container for up to 3 days. Before serving, bring it to room temperature and finish with a drizzle of olive oil and a fresh squeeze of lemon.