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Regarding the “vegetable dishes”, Mr. Tuğrul Şavkay gives the following information: “The area in which the Turkish cuisine is indisputably superior to all others is its vegetable dishes. Dietary systems based entirely on meat are extremely rare, exceptions including the Eskimos, Laplanders and some Siberian tribes living close to the Arctic Circle. Yet these people did not hesitate to include vegetables in their diet once modern transportation and technology made them readily available, since the only reason for their absence in their diets had been adverse climatic conditions which did not permit vegetable cultivation. Ignoring localised species confined to certain areas, the number of vegetables in general use throughout the world is around thirty or forty, a high proportion of which are cultivated in Turkey. Manya re indeed native to this country, whose flora is also the source of large numbers of common garden flowers.” (To be continued)

RECIPE/ GÜVEÇTE KURUFASULYE / CASSEROLED BEANS (Serves 6)

300 gr. haricot beans 2 large tomatoes For beans with meat:
8 cups water (to boil) 2 small bell peppers 200 gr. cubed lamb
4 tablespoons butter 1 tablespoon tomato paste 8 cups hot water or meat stock
1 large onion 1 teaspoon salt For beans with pastırma:
3 cloves garlic 1 taspoon chili flakes 5 cups hot water or meat stock

Soak the beans over night in cold water. Drain and boil in water until tender. Drain, rinse in hot water (to maket hem more digestible) and drain again. Chop the onion and garlic. Peel the tomatoes, remove the seeds and chop finely. Remove the stalks and seeds of the peppers and chop finely. Set aside part of the tomato and peppers to garnish the casserole.

Casseroled beans with meat: Melt the butter in a saucepan and fry the onion and garlic until softened, stirring over the heat. Add the meat and cook, stirring occasionally, until the juice is released and evaporated. Add most of th etomatoes and peppers, and the diluted tomato paste, and stir over the heat for a few minutes. Add hot water or meat stock and bring to the boil. Turn the heat down low, and cook covered until the meat is nearly tender. Add the beans, stir, and continue cooking. When nearly ready add salt and chili flakes. When the meat and beans are tender remove from the heat. Heat a casserole on top of the stove, pour in the cooked beans and garnish with the remaining tomatoes and peppers. Cover and bake in a preheated oven at 200˚C for 10 minutes, then remove the lid and bak efor a further 5 minutes.

Casseroled beans with pastırma: Prepare the beans and all the vegetables apart from garlic as above. Cut the slices of pastırma in half or leave whole, depending on the size. Fry the onion in butter, add the chopped tomatoes, peppers and tomato paste, and cook for a few more minutes. Add the cooked beans, and hot water or meat stock, stir and cover. Cook for a while, add the pastırma and stir. Continue cooking a little longer, stir in half a teaspoon of salt, and cook until the beans are really tender. Heat a casserole on the stove, pour the boiling beans with pastırma into it, and garnish with the remaining tomato and pepper. Cover and bake in a preheated oven at 200˚C for 10 minutes, then remove the lid and bake for a further 5 minutes.

Source: Timeless Tastes of Vehbi Koç Vakfı

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