This olive-oil dish is one of the few classic Turkish zeytinyağlı recipes that carries no grain at all; Brussels sprouts are quickly softened in a pressure cooker and served cold. Its low-carb profile fits a ketogenic diet.
Heat the olive oil in the pressure cooker and sauté the sliced onion and garlic until lightly softened, then add the halved Brussels sprouts.
Add the sugar, salt and a little water, close the pressure cooker lid, and cook for 4 minutes once it reaches pressure.
Once all the steam has been released, open the lid and stir in the lemon juice; the Brussels sprouts should still be a little firm.
Transfer the dish to a wide bowl, let it come to room temperature, then chill it in the fridge before serving.
Always release the pressure cooker's steam completely before opening the lid; opening it in a hurry risks the lid popping and causing a burn.
Düdüklünün kapağını buhar tam boşalmadan açmaya çalıştım, kapak açılmadı ve biraz panikledim; birkaç dakika daha bekleyince sorunsuz açıldı ve içindeki lahanalar hâlâ diri duruyordu. Yemeğin kendisi güzel oldu.
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