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Reader Comments

Kuru fasulye recipe

by Kenan Pasha (2020-03-27)


Kuru fasulye recipe is very simple work for you. Lets go for start

Wash the white beans fasulye and soak them in cold water for at least 6 hours. Change the water once in a while.

Then drain the beans and bring to a boil with fresh water in a saucepan and cook for about 5 minutes, then drain. Pre-cooking removes the foam and ensures that the beans cook more evenly later.

Peel and dice the onions. Core the pointed peppers and cut them into small cubes as well. Peel and chop the garlic.

Heat the olive oil in a pressure cooker. Fry the meat in it all around, then add the onion and pepper cubes and fry for a few minutes. Add the garlic and fry briefly. Then mix in tomato and paprika and fry for 2 - 3 minutes. Mix in the butter with the flour and add the spices. Pour everything on with the broth so that everything is covered a good two to three fingers. Close the lid. Bring the stew to a high setting until pressure has built up (heat setting 2), then switch the stove down to low heat and cook the dish under pressure for 20 minutes. Switch off the stove and leave the pot on the stove for another 30 minutes.

https://www.foodrecipesforyou.com/recipe/how-to-make-kuru-fasulye/

Then release the remaining pressure if necessary. Season the stew again and serve with rice or bulgur pilaf or flatbread

If you do not use a pressure cooker, do the same, but the beans then need a good 90 to 120 minutes to become soft.

 

ingredients

125 g beans, White (fasulye)

250 g beef

250 g onion (s)

2 pointed peppers, light green

1 clove of garlic

1 tbsp tomato paste

1 tbsp paprika paste

1 tbsp butter

1 tbsp. Flour

olive oil

700 ml vegetable broth

1 tsp, heaped paprika powder, sweet

1 tsp, sliced pul beaver

1 tsp, salt

pepper

½ tsp cumin

1 tsp marjoram

2 tbsp parsley, chopped

Tip:

Kuru Fasulye is an authentic, simple and very tasty stew. My variant also contains light green pointed peppers. You can get these in the Turkish shop under the name Carliston Biber. There is also a dark green variety, Sivri Beaver, but these are quite spicy.

I also end up with cumin and herbs in the stew, which shouldn't really be in the original. Pepper brand is available either in the Turkish shop or in the delicatessen department of well-stocked supermarkets, but be careful: there is mild (tatlı) or hot (acılı) paprika market, I use the mild one. The same applies to pul beaver. So if you want to have it spicy, use the appropriate varieties.