Turkish Sultains Ate Beans Too

Turks and Beans go hand in hand
Vegetarians and Beans go hand in hand
Me and Turkey go hand in hand
I admit, I can be a foodie brat sometimes.  And the fact that I don't eat wheat, factory farm animals and processed foods make it all the more difficult to please me.
With that said, I am more than happy with a well seasoned, perfectly cooked bowl of beans and rice  Not to mention, beans and rice make a complete protein.
These Turkish bean dishes satisfy the foodie in me for sure
The picture above is of one of my favorite meals in Istanbul, a restaurant right outside the walls to the Istanbul University in a beautiful plaza on a beautiful afternoon.  It was 2 pm and very table was occupied by groups of friends from the university: well dressed and well mannered.
Our meal ended with Turkish coffee and what other than...baklava!

Here I'll share my two favorite Turkish bean dishes
Green Beans with Tomatoes and Dill
So fresh and clean tasting, you can serve at room temperature with rice on a hot summer day or serve warm with crusty bread on a chilly night
Adapted from The Turkish Kitchen
1 Onion Chopped
2 Garlic Cloves
2 T Olive Oil
1 1/4 lb Green Beans
1 T Sugar
Juice of 1 lemon
14 oz can chopped tomatoes
Handful of fresh Dill, roughly chopped
Salt and Pepper

In a large sauce pan, cook the onions, garlic, and oil over low heat until softened
Toss in the Green Beans, coating them in the onions and oil
Add the sugar and lemon juice
Add the tomatoes to the pan and bring to a boil
Lower the heat and add the dill
Cook for 35-40 minutes, or until beans are cooked and sauce is thick
Season with salt and pepper

White Bean and Tomato Soup
Photo: 2 tl for 1 kilo = 50 cents for 1 lb

This traditional Turkish soup is o simple yet incredibly satisfying
It's no wonder they have been making it for hundreds of years
Serve this soup with a little parsley sprinkled on top and steamed rice on the side

Adapted from the Sultan's Kitchen
2 T olive oil
2 T butter
1 onion chopped
3-4 garlic cloves, minced
2 Large tomatoes, diced
2 T tomato paste
1 1/2 cups white beans
4 cups vegetable broth
1 carrot diced
1 celery diced
1 t red pepper flakes (I add more- I love spice!)
Salt and Pepper
1/4 cup Parsley

In a medium sauce pan, heat the oil and butter
Cook the onion until softened, about 2-5 minutes, add the garlic
Add tomatoes, paste, and beans
Bring to a boil, reduce to a simmer for 30 minutes
Add the carrot, celery, and red pepper
Cook for another 15 minutes or until the veggies are cooked
Ladle into bowls and garnish with parsley

Before : 

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