Name: Turkish-Style Braised Green Beans
Cook time: 15 min
Total time: 2 hr
Yield: Makes 4 servings
Ingredients: 2 medium tomatoes; 2 medium onions, chopped; 2 garlic cloves, chopped; 2/3 cup extra-virgin olive oil; 1 pound green beans, trimmed and halved crosswise; 1 cup water; 1 tablespoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; lemon wedges; thick Turkish or Greek yogurt

A far cry from the crisp-tender green beans of recent fashion, this is a classic example of the popular Ottoman-era dishes called zeytinagli, in which vegetables are cooked for a long time in olive oil, then served at room temperature so that the flavors are at their peak.

Cooks' notes:

•Beans can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
•If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.

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