Studying and working abroad encouraged me to learn about different cultures and cuisines from around the world. Believe it or not, my co-workers leave cookbooks, exotic spices and copies of ‘Saveur’ for me at my desk because they know how much the subject interests me. I also read cookbooks, follow cooking blogs and frequently Google the internet for new recipes. After Indian, my favorite cuisine in the world is Mediterranean.
Studying and working abroad encouraged me to learn about different cultures and cuisines from around the world. Believe it or not, my co-workers leave cookbooks, exotic spices and copies of ‘Saveur’ for me at my desk because they know how much the subject interests me. I also read cookbooks, follow cooking blogs and frequently Google the internet for new recipes. After Indian, my favorite cuisine in the world is Mediterranean.
Today, I am going to talk about one of my all time favorite Turkish recipes: Kuzu Etli Kuru Fasülye (Lamb with White Beans Stew). It is similar to the Bengali dish “Ghugni.” You can find all the gory details about ghugni here.
I didn’t know a thing about white beans before coming to The States. Kudos to my mom for taking care of the cooking in our family. But after coming here, like all other grad students, I started exploring the grocery isle of Wegmans (a favorite supermarket chain in Western NY). While browsing one day I found white beans (sounds like magic beans, huh!). I asked my Turkish friend what I can do with it. He quickly looked it up on his phone and showed me a picture of lamb with white bean stew. The first time I bought a can I tried this recipe without the lamb and it was delicious.
I couldn’t afford lamb meat back then. Indian stores sold halal lamb at a cheaper price but there was no easy way for me to get there without a car. So I had to prepare the vegetarian version.
As soon as I got my first job I bought myself a car, and started getting goat/lamb meat often. One day I decided to try this bean stew with lamb. Adding lamb not only enhanced the taste, but also took the dish to a different level.
If you are a vegetarian feel free to omit the meat. Many Turks who are living in a veggie region (like my friend Yavuz) prefer it without lamb. You can also use canned beans to reduce the cooking time. Traditionally, this dish is simmered for a long time. Slow cooking beans with meat and tomato brings out the best flavor.
Turkish lamb bean stew is always served with pickled cucumbers, raw onions with sumac and pilaf and is served throughout the year. Sometimes it is prepared a day in advanced to let the flavors integrate through the night for a higher quality taste.
My friend Yavuz shared a special story with me. His mom used to soak the lentils the night before. Whenever she did that the entire family would eagerly anticipate eating lamb with bean stew for dinner the next day. She would simmer a pot of beans and meat and Yavuz and his family would wait impatiently for the meal. This only happened on rare occasions. For the most part, his mom prepared the vegetarian version but, for guests, she always made it with meat.
I soaked dry beans overnight and cooked them the next day (shown above). You can skip this step by using 2 cans (15.5oz) of Great Northern Beans.
I also used peeled tomatoes from a can but you can peel 2 Roma tomatoes yourself.
The recipe is served with Turkish pilaf, sumac onion salad and cucumber pickles.
For the Vegetarian Version: Skip the meat and add onion and garlic to the oil, cook for 2 to 3 minutes. Lower the heat and add chopped tomatoes, tomato paste, crushed red pepper, black pepper beans with water and cook for another 35 to 40 minutes, or until the beans become tender.
Ingredients
- Lamb and Bean stew
- 1 1/5 cup Great Northern Beans, soaked overnight and drained
- 4 cups water
- 2 tablespoons olive oil
- 1/5 pound boneless lamb shoulder, cut into 1/2 inch pieces
- 1 medium Spanish yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tomatoes, peeled and diced
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper or turkish pepper
- 1 teaspoon crushed black pepper
- salt to taste
- 1/4 cup chopped parseley(For garnish)
- Pilaf
- 1 tablespoon butter
- 1 cup white rice, washed and drained
- salt to taste
- 2 1/2 cup water
- Sumac Onion Salad
- 1/2 Spanish yellow onion, cut in round shapes
- 1 teaspoon sumac
- salt to taste
- 1 teaspoon chopped parseley
- 1 teaspoon olive oil
Instructions
Lamb and Bean stew
1. Drain beans and transfer to a soup pot. Then add 3 cups of water. Bring it to a boil, lower heat, and cover . Simmer for 45 to 50 minutes or until the beans become tender. Add more water while cooking if necessary.
2. Meanwhile, in a non-stick pan, over medium heat, heat olive oil. Add lamb pieces and cook for 7 to 8 minutes or until become browned around edges.
3. Add onion and garlic, and cook for 2 to 3 minutes. Lower the heat and add chopped tomatoes, tomato paste, crushed red pepper, black pepper and 1 cup warm water. Cover and cook over medium-low heat for 40 to 45 minutes.
4. Add the beans with water and cook for another 35 to 40 minutes, or until the beans become very tender. Garnish with chopped parseley.
Pilaf
1. In a heavy bottom pot, over medium heat, heat butter. Add rice and salt and stir for 3 to 4 minutes, stirring continuously. Add water and cover pot. Lower the heat to low and cook until water is gone.
2. Set it aside for 5 minutes, but do not open the lid.
Sumac Onion Salad
1. In a bowl, add onion slices, sumac, salt and chopped parseley. Drizzle olive oil and stir well.
Serve lamb bean stew on top of pilaf with sumac onion salad and cucumber on the side.
Wow, drooling here, lamb and bean go so well together.. Looks so appealing. Love the blues…gorgeous clicks Dolphia
Thank you so much Jyothi!! :))
The stew looks so delicious… along with pilaf, sounds like a lovely combination… awesome clicks… 🙂
Thanks dear
thanks a bunch dear!!
Delicious, thanks for a new family favourite!