Recipe-1 › Curries of the world › Kuru fasulye
White beans stewed with onion, peppers and tomato and pepper paste, often with a little lamb or beef. Often called Turkey’s national dish, it is eaten in homes, school canteens and workers’ restaurants all over the country, almost always with rice pilaf.
Close to the base recipe MildRecipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.
This page takes those nine steps and shows what to change to make Kuru fasulye. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.
Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Kuru fasulye
See the full base recipe (with timers and tips) · See all curries on the world map
The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.
Main ingredient: 500 g Dried white beans, soaked overnight and boiled until soft (or tinned white beans); a little diced lamb or beef if you like.
Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.
Base step: do not useCut onions and chillies.
Kuru fasulye: do thisChop the onions, and use 2 long green peppers (sivri) instead of green chillies.
Base step: do not useFry in some oil for around 4 minutes on medium-high heat.
Kuru fasulye: do thisFry in oil and a knob of butter until soft and golden. If using meat, brown it here first.
Base step: do not useCut the vegetable(s) of your choice.
Kuru fasulye: do thisUse the cooked beans.
Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.
Kuru fasulye: do thisStir in the tomato paste and pepper paste and fry for 2–3 minutes until it darkens; then add the beans.
Base step: do not useAdd red chilli powder and turmeric.
Kuru fasulye: do thisInstead of chilli powder and turmeric, add pul biber and a little black pepper.
Keep frying until just before they start browning.
Base step: do not useAdd some water.
Kuru fasulye: do thisAdd hot water to just cover the beans.
Add salt.
Base step: do not useBoil until the gravy is as thick as you like.
Kuru fasulye: do thisSimmer gently for 30–40 minutes until the beans are very soft and the sauce is thick and red.
Serve: With rice pilaf (pilav) and pickles (turşu).
For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.
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