Turkish Fresh Green Beans Recipe – An Ottoman Veggie Classic
Aside from kebabs and meze, Turks are perhaps best known for their olive oil dishes, many of which date back to the Ottoman era. Taze Fasulye (our Turkish Fresh Green Beans Recipe) is one such dish. It’s a classic that has been passed down through generations and still features heavily on a Turk’s family table or in restaurants. At first glance you may be mistaken for thinking it’s simply a dull green bean stew, but hang tight, it’s one of Turkey’s well-loved dishes for a reason, give it a whirl – you may well be surprised.
Unal’s Mum taught me how to cook this wonderful dish, a Turkish veggie classic that is served up simply with a hunk of crusty bread, as a meze along with other dishes, or most often with a little rice and salad. The recipe has been tweaked and changed over the years and you may find it with a little chicken or meat in some homes, or spiced up with some red pepper flakes, a little oregano or other herbs lying around the house. Personally, I prefer the veggie version, but experiment, I’m sure it will be a dish your family will enjoy just as mine does.
Turkish Fresh Green Beans Recipe (Taze Fasulye)Print This
- 500g Fresh Green / Runner Beans (Taze or Seker Fasulye) Salt & Pepper (To Taste)
- 1 Large Onion (Chopped)
- 1 Large Carrot (Large dice)
- 1 Large Ripe Tomato (Peeled and roughly chopped)
- 1 tbsp Tomato Paste (Salca)
- 2 Garlic Cloves (Minced)
- 1 tsp Sugar
- 200 ml Vegetable Stock
- 2 tbsp Olive Oil (Good quality)
- 1 tsp Salt
- ½ tsp Freshly Milled Black Pepper
Prep the beans: Ideally your beans are fresh therefore will snap easily when bent. In this case, it’s unlikely they will be stringy so simply give them a rinse, snap off the ends and break or cut them into rough one inch pieces. If they are bendy, the edges may need removing, simply run a potato peeler or sharp knife along the sides of the bean to remove the string and then chop into the desired pieces.
- Mix the base: Pour the olive oil to the bottom of a deep saucepan. Fry off the onion and carrot over a medium heat for around 5 minutes or until the onions are translucent and carrots beginning to soften. Lower heat, add the minced garlic, fry for a minute then stir in the tomato paste and continue stirring for another couple of minutes.
Boil the beans: Once the tomato and vegetable base is well mixed, add the beans and diced tomato, sugar, salt and give it all a good stir. Pour over 200ml of vegetable stock (enough to just cover the beans). Bring the pot to the boil, cover with a lid, then turn the heat down and let it all simmer for around 30 to 40 minutes.
- Check the beans: Give the beans an occasional stir, if they are starting to stick, add a little more water. The beans are cooked when they have softened and the sauce thickened and reduced. Check seasoning and add a little salt, pepper or sugar to taste.
- Serve it up: Traditionally this dish is served at room temperature and served with a hunk or two of crusty bread with a little Turkish rice and some green salad.
Afiyet Olsun! (Bon Appétit!)
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