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Tag Archives | mint

Turkish Bean Stew with Chicken; Tavuklu Kuru Fasulye and more

Pulse, beans and legumes  are very popular at home as wholesome meals and  mezzes – such as this  Warm hummus with red pepper flakes infused olive  oil made from chickpeas, tahini, cumin and extra virgin olive oil. Have you ever had hummus served warm? That’s the way we enjoy hummus especially in southern Turkey, warming the hummus brings out the wonderful flavors of tahini, cumin and olive oil, and it is just delicious.

This bean salad with tomatoes, olives, red onion slices and olives is wonderful for lunch or a side dish for grilled meat.

How about this delicious and substantial Turkish bean salad with eggs, olives, onions, and tomatoes; Fasulye Piyazi, for lunch ? We like to serve this salad along with grilled meatballs at home, such a delicious, healthy treat.

Kuru Fasulye; one of the most traditional Turkish dishes, wholesome and so delicious.

This week, I wanted to share our delicious traditional bean stew, Kuru Fasulye.  This bean stew  is very popular at Turkish homes as well as in our traditional restaurants, lokantas. Traditional lokantas in Turkey are also called Esnaf Lokantasi; as the workers used to come to these restaurants for their lunch break- is a wonderful concept.

Fehmi Lokantasi in Kadikoy; delicious, precooked meals all lined up – so many choices!

Have ever been to the vibrant and ever so colorful Kadikoy district in Istanbul? The market is wonderful with the fresh produce and friendly lokantas around.  This is Fehmi Lokantasi in Kadikoy, with mouthwatering displays of ready to eat stews, rice, vegetables cooked in olive oil and many more.

Delicious displays of casseroles, fresh beans cooked in olive oil and many more at Fehmi Lokantasi.

Trays of precooked – and gently heated – stews, rice, vegetables cooked in olive oil, stuffed vegetables and many more – are displayed in a buffet style in traditional lokantas. This is slowly cooked “fast food”; all you need to do is to pick up your tray and point to the Chef, Asci, which dishes you would like to try – they are ever so inviting, I usually end up having small portions of a few to share!-.

Good news is, you can recreate many of these stews and casseroles at home too. I  love this bean stew with chicken and vegetables, as it is so easy, delicious and nutritious. If you are using dried beans, you need to soak them overnight. But if you don’t have time for this, please have a go and use the precooked haricot beans instead. They still work great and you will be preparing a wholesome, delicious meal in no time.

Turkish Bean stew with spicy sausages, sucuklu kuru fasulye

This bean stew is also wonderful when cooked with Turkish spicy sausage, sucuk. You can use any spicy sausage you like or for a vegetarian option, simply omit the meat.

Turkish Bean Stew with Chicken, Onion, Peppers in Tomato Sauce – Tavuklu Kuru Fasulye

Serves 4

Preparation time: 15 minutes                           Cooking time: 35 minutes (add 30 minutes cooking time if dried beans are used)

2 cups / 340 gr Cannellini dried white beans or

14oz/1 can of pre-cooked cannellini (or haricot) beans, rinsed

1 medium yellow onion, finely chopped

1 green (pointy) or bell pepper, finely chopped

Handful of parsley, coarsely chopped

15ml/1 tablespoon olive oil

8oz / 225 gr chicken breast (or your choice of meat), cut in small chunks

14oz/ 400 gr can of chopped tomatoes

300ml/ 1 ¼ cups water

1/2 tablespoon red pepper paste (optional)

1 teaspoon sea salt flakes

1/2 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

Precooked dried beans are perfectly fine to use in the stew; and you will still be making a wholesome meal.

If you are using dried beans, soak them in plenty of water overnight. Next day, drain the water and boil the dried beans in fresh water for about 30 minutes, partially covered, until they are tender but not mushy. Drain the water and set the cooked beans aside.

If you are using precooked white beans, simply drain the juice and rinse the beans under cold water. Set them aside.

In a heavy pan, sauté the onion with the olive oil until soft. Add the meat and sauté for another minute or so. Stir in the green peppers, chopped tomatoes and the red pepper paste (if using) and mix well. Cover and simmer on low heat for 20 minutes. Then stir in the cooked beans and the water, mixing gently so that the beans won’t break. Season with salt, black pepper and red pepper flakes. Cover and cook in medium heat for. about 10 minutes. Stir in the parsley and combine well.

Delicious Kuru Fasulye; wonderful with plain rice by the side.

Serve hot with plain rice by the side. You can cook this stew ahead of time, even a day in advance. It freezes very well too. Traditionally; some locals also like to have a quarter of sliced raw onion by the side. A few pickles – tursu, as we say in Turkish- as well as Cacik dip –of yoghurt, cucumbers and dried mint– complements this bean stew well.

Cacik dip of plain yoghurt, cucumbers and dried mint complements the bean stew well.

 

Ozlem’s Turkish Table Cookery Book, available to order at this link

Dried pulses like chickpeas, beans and lentils are a big part of Turkish cuisine and we eat these staples almost daily; they are delicious, nutritious and easy to prepare. Beans, which were established in the early history of Anatolia, are wholesome and nutritious. They are a great source of source of protein, vitamin B1 and dietary fiber. I love beans and included many beans based salads, dips and mains at my Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, signed copies available to order at this link.

Have you ever tried Esnaf Lokantasi – open buffet style traditional Turkish restaurants – in Turkey? What is your favorite slowly cooked “fast food” there? If you haven’t tried this yet, I hope you have a go; healthy, nutritious and so delicious treats will be waiting for you – and please enjoy the sites along the journey 🙂

Kiz Kulesi, Maiden Tower, Istanbul. Try traveling by ferries – vapur – in Istanbul to enjoy wonderful sites like this.

Afiyet Olsun,

Ozlem

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The Health Benefits of Mint


The Health Benefits of Mint

There are many great uses for mint, whether it be for freshening your breath or adding some flavor to recipes, including your Turkish and Mediterranean dishes. Mint is also good for your body as well. Here are some of the health benefits of mint.

  • Respiratory Disorders: Mint helps open up your breathing passageways in your nose, throat, bronchi, and lungs. Mint also soothes the throat and gives relief to those suffering from cough, colds, bronchitis, and other respiratory disorders. Many balms also incorporate the use of mint. To find out ways in which you can use mint and other foods for helping others lead healthy lives, as well as information on educational opportunities for a career in nutrition, click here.
  • Digestion: Mint contains compounds that activate saliva glands in the mouth and glands in the stomach and intestines that secrete digestive enzymes, all of which are important in the process of digesting foods. It is good as an appetizer, in a main course, and also after a meal with some mints or mint tea. Many great chefs will incorporate mint into meals knowing full well about its digestive benefits.
  • Nausea and Headache: The aroma that is produced from mint can be a great antidote to nausea. Sometimes taking in the aroma of some freshly crushed mint leaves or smelling some mint oil is enough to do the trick. Mint is also a great remedy for headaches. Simply rub some mint balm or oil on the forehead and around your nostrils.
  • Immunity: Mint contains compounds with antiseptic properties. This helps inhibits the growth of bacteria that contribute to viral infections and other illnesses.
  • Oral care: This is probably the most well known health benefit of mint. With its germicidal and breath freshening properties, mint is utilized in many oral care products, such as toothpaste, mouthwash, floss, and breath fresheners.
  • Skin care: Mint’s antiseptic and purifying properties make it great for getting rid of pimples, rashes, and skin infections. It can also be used for treating bites from such insects as mosquitoes, wasps, bees, and hornets.
  • Cancer: Some research has suggested that mint contains anti-carcinogenic properties that help prevent the development of cancer. Also, the digestive aiding properties of mint help flush any existing carcinogenic material out of the body more rapidly and efficiently.
  • Burns: By applying mint balm, oil, and juice to burns, you can help heal and soothe the skin.
  • Body heat: Mint can help reduce body heat. Drink a cold glass of mint juice on a hot summer to day to reduce your body temperature and lessen your risk of heat exhaustion or heat stroke.
  • Stomach ache: Primarily due to its digestive aiding properties, mint helps get rid of stomach aches and reduce abdominal pain.

Sources:

http://rajanjolly.hubpages.com

http://www.organicfacts.net

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