Turkish · appetizer
Zeytinyagli Enginar (Artichokes in Olive Oil)
Zeytinyagli Enginar (Artichokes in Olive Oil) reads citrus 6.4, sourness 6.2 and sweetness 4.8 on Palate's 0–10 flavor X-ray — a Turkish appetizer, about 1 hr 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.0 / 10
- Sweet & Fruity — 5.3 / 10
- Sour & Bright — 8.3 / 10
- Bitter & Earthy — 2.7 / 10
- Rich & Fat — 5.1 / 10
- Aromatic & Spice — 3.7 / 10
The measured notes (of 18)
Citrus 6.4 · Sourness 6.2 · Sweetness 4.8 · Richness 4.8 · Salinity 3.8 · Herbaceous 3.4 · Allium 3.1 · Earthy 2.4 · Umami 2.4 · Bitterness 1.7 · Fruity 1.4 · Floral 1.1 · Nutty 1.0
What's in it (9)
- 4 whole artichoke hearts, trimmed
- 3 tbsp lemon juice
- 1 small onion, sliced
- 1 carrot, sliced
- 2 tbsp fresh dill
- 1/3 cup olive oil
- 1 tsp sugar
- 1 tsp salt
- 1 cup water
Time & effort: about 1 hr 50 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 40.9 kcal, 1.1 g protein, 0.1 g fat, 9.7 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Trim artichokes and rub with lemon to prevent browning.
- Cook with onion, carrot, dill, olive oil, sugar, and water until tender.
- Let cool completely in the braising liquid and serve at room temperature, garnished with fresh dill.
Dishes with a similar flavor shape
- Boston Lettuce Avocado Salad and Lime Dressing — American
- Quinoa Salad With Black Beans And Avocado — Latin American
- Imam Bayildi — Turkish
- Moroccan Carrot Salad — Moroccan
- Kubba Hamuth (Sour Beetroot Soup with Bulgur Dumplings) — Kurdish
Keep reading: what citrus, sourness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.