Treasures of Glass Palaces: Greenhouse Crops
Turkey ranks the third in the world in tomato yield. Antalya alone, is the major provider of tomatoes year round, with the green houses in Finike and Demre, growing tomatoes. The organic tomatoes pollinated by bees are getting more favourable in the market. The most famous dish Antalya cookery with tomatoes must the cive.
The advance of greenhouse technologies transformed certain parts of the region to be the providers of peppers, eggplants, courgettes, salad greens and starwberries at almost all months of the year.
Cive is a local tomato dish cooked with a handful of rice. Everyone seems to have a personal favourite. Kids like it with more rice, some prefer it hot, while some eat it cold or at room temperature. Some put extra hot peppers for an extra kick, some add chopped eggplants for a different flavour.
2 medium onions
1/3 cup extra virgin olive oil
10 ripe tomatoes
10-15 green peppers (long pointed variety)
1 cup rice
1 small bunch basil
5-6 cloves of garlic
1½ - 2 teaspoon salt
-Finely chop the onions. Heat the olive oil in a pan and sautée the onions until soft and translucent.
-Chop finely the green peppers. Add to the pan and stir until soft.
-Peel the tomatoes and dice, reserving the juices, add to the pan. Add salt and let simmer.
-Wash and drain the rice. When the tomatoes release their juices, add rice to the pan. Reduce the heat, cover and let simmer. If the tomatoes are not juicy enough, add up to one cup of water.
-Crush the garlic with a pinch of salt and a few leaves of basil, and add to tomatoes. Tear the rest of basil leaves and add to the cooked dish before taking off the heat.
-The dish must be moist and juicy, and the rice has to remain al-dente. If using eggplants, peel alternately in strips 2 or 3 eggplants, cut into finger sized sticks and sautée together with the onions.