Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Kuru Fasulye
Turkey's beloved slow-cooked white bean stew with tomato and lamb, always served alongside pilaf. Simmering the beans separately in fresh water for an hour before they meet the lamb gets them nearly tender without the acidity of the tomato sauce toughening their skins.
Ingredients
Instructions
Drain beans. Simmer in fresh water 1 hour until nearly tender. Drain.
Fry onion and lamb in olive oil until browned. Add garlic, tomato paste and paprika.
Add beans and enough water to cover. Simmer 45 minutes until beans are very tender.
Season generously. Serve with steamed rice or bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
