step by step turkish food recipes | Turkish Kitchen Secrets

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Kuru Fasulye; one of the most traditional Turkish dishes and eaten in every house hold once in week in winter months with home made pickles or rice pilav or summer time with cacik which is chilled yoghurd with cucumber.

Turkish Bean Stew with Chicken Thighs, Onion, Peppers and Tomatoes – Tavuk Etli Kuru Fasulye, almost everywhere in Turkey has their own varieties of this stew, you can cook with beef mince meat or lamb and this Turkish dish is blessed with some particularly fine ones – hearty, tasty, and packed full of goodness.

Dried pulses like chickpeas, beans and lentils are a big part of Turkish cuisine and we eat these tasty pulses almost daily; they are delicious, nutritious and easy to prepare. Beans, They are a great source of source of protein, vitamin B1 and dietary fiber.Here is step by step how to prepare this healthy dish in your home kitchen.

Turkish Bean Stew with Chicken Thighs, Onion, Peppers in rich Tomato Sauce – Tavuk Etli Kuru Fasulye

Serves 4

Preparation time: 15 minutes

400 gr Cannellini dried white beans ( soak the beans in cold water over night and cook 30 minutes next morning )

1 medium onion, finely chopped

1 green and 1 red bell pepper, finely chopped

Handful of parsley, coarsely chopped

15ml/1 tablespoon olive oil

350 gr chicken thighs (or cubic lamb or mince meat), cut in small chunks

400 gr can of chopped tomatoes

300ml/ 1 ¼ cups water

1/2 tablespoon red pepper and tomato paste (optional)

1 teaspoon sea salt flakes

1/2 teaspoon freshly ground black pepper

1 teaspoon red pepper flake

Soak beans overnight. Drain and boil in a large pan for around 30 minutes or until the beans are slightly soft.
After removing from heat, drain the beans and wash under cold water and set a side.

In a heavy cassorole pan, sauté the onion with the olive oil until soft. Add the chunky chicken meat and sauté for another minute or so. Stir in the green and red peppers, chopped tomatoes and the red pepper and tomato paste (if using) and mix well. Cover and simmer on low heat for 20 minutes. Then stir in the cooked beans and the water, mixing gently so that the beans won’t break. Season with salt, black pepper and red pepper flakes. Cover and cook in medium heat for. about 10 minutes. Serve with rice or bulgur pilaf or pickles and some warm bread. Afiyet olsun.