Kuru fasulye

Kuru fasulye is a popular traditional dish in Turkey. It is a type of white bean stew cooked in a sauce of tomato and onion. The dish is often served with rice or bread, and is considered a staple in Turkish cuisine.

History

The history of kuru fasulye dates back to the Ottoman Empire, where it was a common meal among the people. The dish is believed to have originated from Central Asia, brought to Turkey by the Turkic peoples. Over the centuries, kuru fasulye has evolved and adapted to the tastes and ingredients available in different regions of Turkey.

Preparation

The preparation of kuru fasulye starts with soaking the dried white beans overnight. The next day, the beans are boiled until they become soft. In a separate pan, onions are sautéed until they turn golden brown. Tomatoes are then added to the onions and cooked until they form a thick sauce. The boiled beans are added to this sauce and simmered together. The dish is typically seasoned with salt, pepper, and sometimes a bit of sugar to balance the acidity of the tomatoes.

Variations

There are several regional variations of kuru fasulye in Turkey. In the Black Sea Region, it is common to add corn and kale to the dish. In the Aegean Region, kuru fasulye is often cooked with olive oil instead of butter or animal fat. In Istanbul, the dish is typically served with a side of pickles and a slice of bread.

Cultural Significance

Kuru fasulye holds a significant place in Turkish culture. It is a common dish in both home cooking and restaurant menus. The dish is often associated with comfort and home, and is a popular choice during the cold winter months. It is also a common dish during the Ramadan month, where it is served at Iftar meals.

See Also

• Turkish cuisine
• List of stews
• White beans
• Ottoman cuisine

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