Kuru fasulye is a Turkish bean soup and, for many, it is one of the most popular dishes in the country. Its simplicity is directly proportional to its truly powerful flavor and energy. In this post we tell you what it contains, how it is made and what details can be given to enhance its native or vegan character. Whatever option you choose, it should be an essential option during your trip if you really want to eat like a true Turk.
What this simple dish contains
Although genuinely Turkish touches can be given to it (as we will see below), the ingredients and preparation process of Kuru fasulye will probably remind you of dishes present in other cuisines of the world, such as Castilian or Andalusian cuisine, so rich in similar stews.
The ingredients are white beans (which should be soaked at least 24 hours before), onion, oil (preferably olive oil), salt and tomato paste, which can be substituted for crushed tomato. It is not, therefore, one of the most spiced dishes of Turkish cuisine, and the only one that is usually incorporated is red pepper.
All these ingredients are sautéed beforehand and when the onion has poached, the water is added to create the broth. After that, you just have to be patient so that this brothy dish is made over low heat and manages to extract all the flavor from each of these ingredients. Once cooked, it is served directly in a deep dish, and will be ready to be taken as a soup or stew with which to warm the body on a cold winter day.
The genuine touches of Turkey
Based on the ingredients listed above, it is possible to taste the Kuru fasulye with different nuances for Western palates. For example, when you decide to add a touch of meat in the form of sausage, in this case the pastirma, which is very popular in the territories formerly controlled by the Ottoman Empire. It is a kind of cured meat, that is, a ham of dried beef, which in some cases adds spices in its curing process. Whatever option is chosen, this enhances the flavor of the Kuru fasulye and gives it a more consistent texture, either in each spoonful (if added in small pieces) or at the end of the dish (if introduced in large pieces).
Another of the flavor notes that may surprise a Western palate is the lemon juice, which is added together with the water so that it integrates properly into the broth, as it is a common detail in Turkish cuisine.
What is Kuru fasulye accompanied with?
As we said, Kuru fasulye is a spoon dish that is served in a deep dish and, given its brothy character, does not carry anything else on the plate. However, it is customary to serve a portion of rice or even bulgur next to this soup, on a separate plate. Another common accompaniment is cacık or tzatziki, but in this case rather as a meze or starter, as it is a yogurt sauce with different vegetables in its composition.
Finally, say that Kuru fasulye is usually one of the dishes that vegan travelers have on their radar, as it is very common for the dish to lack ingredients of animal origin, as the option of pastirma is not always given. In addition, some variants add other plant ingredients.
In short: a dish that can be perfect in a winter lunch or in a vegan menu during your trip to Turkey, and that you will find easy to find in any restaurant in the main tourist destinations.
