အစပြု

Kuru Fasulye (Turkish White Bean Stew)

Name: Kuru Fasulye (Turkish White Bean Stew)
Total time: 1 h 30 min
Yield: 4
Cuisine: Turkish
Ingredients: 300 g Dried white beans (cannellini or haricot), soaked overnight; 1 Onion, chopped; 1 Green pepper, chopped; 2 cloves Garlic; 3 tbsp (45 ml) Olive oil; 1 tbsp (15 ml) Tomato paste; 1 tbsp (15 ml) Red pepper paste (biber salçası); 1 Tomato, grated; 1 tsp (5 ml) Turkish red pepper flakes (pul biber); 1.5 tsp (7.5 ml) Salt; 750 ml Hot water

White beans simmered soft in a deep red sauce of onion, pepper paste and tomato until creamy — the plain, beloved everyday stew that Turks eat over rice and call, only half-jokingly, the national dish.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Turkish home kitchens · 🏺 Traditional · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes

Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents kuru fasulye as a Turkish stew of dried white beans in a tomato-and-pepper sauce, an everyday staple eaten with rice. Quantities and step wording here are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Hungry Man Kitchen EmreDishcovery Turkish Cuisine Engineers

⏱ 90 မိနစ်🍽 4 ယောက်စာ🔥 300 kcal🇹🇷 Turkey🌶️

အသားငါးလုံးဝမပါသက်သတ်လွတ်နို့ထွက်ပစ္စည်းကင်းဂလူတင်ကင်းအခွံမာသီးကင်းဟာလာ

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Drain the soaked beans, put them in a pot with fresh water, bring to the boil, then simmer 40–50 minutes until almost tender, skimming any foam. Drain, keeping the beans. (Skip this step for tinned beans.)
In a wide pot, heat the olive oil and soften the onion and green pepper over medium heat.
Add the garlic and cook until fragrant.
Stir in the tomato paste and red pepper paste and cook 1–2 minutes so they lose their raw edge and darken slightly.
💡 Frying the pastes for a minute before adding liquid deepens their flavour — raw paste tastes flat and sour.
Add the grated tomato and pepper flakes and cook 2 minutes.
Tip in the beans and turn them through the sauce.
Pour in the hot water and add the salt.
Bring to a gentle simmer, half-cover, and cook 20–30 minutes until the beans are completely soft and the sauce has thickened around them.
Check a bean is creamy inside; if not, simmer a little longer with a splash more water.
Taste and adjust the salt, then rest off the heat 10 minutes so the sauce clings.
Serve hot over rice pilaf, with pickles or raw onion on the side.

💡 အကြံပြုချက်များ

A spoon of butter stirred in at the end makes it richer, but then it is no longer vegan.
Classically simmered with cubes of lamb or slices of pastırma for a meaty version.