If you find this dish in a meyhane, you’ll know the chef is from the Black Sea. Pickling is an ancient tradition all over Anatolia, a way of preparing vegetables at the end of summer to feed the family over the harsh winter months, but the Black Sea is the only area where they pickle vegetables and then pan-fry them. In addition to green beans (usually the flat kind) they fry pickled cabbage and silverbeet roots. But green beans are the best.