The first great thing about this meal is that it's cheap...only about $20, give or take a little. But it makes over 12 servings, which means it's only about $1.50 per serving. And my husband and I can eat happily for 2 days!
The second best thing is that these recipes are simple. They takes some time, yes, but they are both one-pot dishes. There is very little prep, and mostly just reward! Even though I love Turkish food so much, I wasn't sure that I would be able to recreate the flavors that I remember from my time in Turkey. However, these recipes are clearly tried and true...they are hard to mess up and with a little patience, the flavors combine into perfection.
I did have to change a few ingredients, though, since some of them are hard to find in the states. For example, mutton (or adult sheep) is not eaten by Americans, so that's out. I would have used lamb, but lamb in the states is highly prized and expensive. It it very difficult to find lamb stew meat...I could only find specialty cuts like the loin or shank. So, I stuck with beef. Beef doesn't have quite the rich taste that lamb provides, but it is cheap and hearty. Also, Turkey has an abundance of delicious sweet green peppers. They use them in many dishes, but we don't have a great substitute here. The best I could find were Anaheim peppers: long, green, and only slightly spicy. Although they weren't quite the same, they still made the soup taste great!
So, if you're looking for some warm, comforting, easy, one-pot dishes...look no further! These recipes are wonderful on their own, or combined.
Side Note: I bought my cookbook in Turkey, but I found it online for any of those who are interested. I highly recommend it. All the recipes are good and easy to make! Find the link HERE.
Original Recipe: "Etli Kuru Fasulye" Or White Beans with Meat
From the Cookbook Turkish Cookery by Inci Kut
2 glasses (or cups) white beans
250 grams (or about 9 oz) mutton
4 TB margarine
2 large onions
2 large tomatoes or 3 TB tomato paste
4-5 glasses (cups) meat stock or water
1 green or red pepper
salt
1. Soak the beans in cold water for 8-10 hours. Drain. Put them in boiling water and cook on medium heat for 30 minutes or until they are half done. Drain them.
2. Chop onions and brown them lightly in margarine. Add the meat and cook them, stirring from time to time, until the juice evaporates. Add peeled and chopped tomatoes or tomato paste, the pepper cut into 4-5 pieces and 2 tsp salt. Cover and cook on very low heat for 45 mins.
3. Add the beans and stock. Cover and let simmer until beans are tender. Sprinkle with red pepper (I believe they mean paprika or red chile flakes) before serving with rice and mixed pickles.
T.E.A's "American-ized" Version
makes about 3 quarts (enough for 12 servings or leftovers!)
1 large onion, large dice
2 Anaheim peppers, cut into circles
1 pound beef stew meat, cut into 1" cubes
3 cup tomato juice (or 1 28 oz can diced tomatoes with juice)
1/4 cup tomato paste
1 quart (4 cups) chicken stock...though you can use any meat/veggie stock or water!
3 15 oz cans white beans (about 3 cups)...you can use dried beans by using the directions above.
olive oil, as needed
salt to taste
1. In a large soup pot, heat 3 TB olive oil on medium high heat. Add onions and brown lightly, about 5 mins.
Add in pepper circles and saute until slightly browned and softened, about 3 mins.
Add in beef cubes and brown the outsides, stirring occasionally.
Add in tomato juice and paste and about 1 tsp salt. Stir together well. Cover and let simmer on low for about 45 mins.
2. Add in stock and beans. Simmer for another 20-30 mins. Taste and season with salt as necessary.
3. Serve immediately and enjoy!
Original Recipe: Garnished Rice
From Turkish Cookery
2 glasses rice
3 glasses meat or chicken stock or water
4 TB margarine
1 medium onion
1 medium tomato
1/4 sheep liver or 2 chicken livers
1 TB pine nuts
2 TB currants
1 bunch of dill
2 tsp salt
3 tsp sugar
1 tsp cinnamon
1 tsp allspice
1/2 tsp pepper
1. Cover the rice with lukewarm salted water. Leave for 20 mins. Wash 3-4 times and drain.
2. Melt margarine in a saucepan. Add cleaned and diced liver and saute lightly. Take them out.
3. In the same saucepan, put chopped onion and pine nuts. Brown them lightly. Add rice. Brown on high heat for 10 minutes. Add salt, pepper, sugar, currants, peeled and chopped tomato and stock or water. Mix well.
4. Cover and cook first on medium heat, later on low heat for 15 minutes, until the water is absorbed.
5. Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes. Turn off the heat and let stand for 20 more minutes. Mix well with a wooden spoon and serve.
T.E.A's Version: Pine Nut Rice Pilaf
2 cups white rice
1 cup onion, small dice
1/4 cup pine nuts
1/4 cup raisins
2-3 cup water or stock
2 tsp salt
3 tsp sugar
1 tsp dried dill
1/2 tsp cinnamon
olive oil, as needed
1. Add rice to a mesh colander and rinse well under cold water until the water runs clear. Set aside.
2. In a saucepan, heat 2 TB olive oil on high heat. Add onions and pine nuts and brown quickly. Add rice and stir until each grain is coated with oil. Saute until slightly browned and toasted. This will ensure that the grains of rice stay separate and fluffy.
3. Add in raisins, water or stock, salt, and sugar. Mix well. Bring to a boil, reduce to a simmer. Simmer on low until the water in absorbed and the rice is cooked through.
4. Mix in dill and cinnamon. Turn off the heat, and let sit for another 5-10 minutes.
5. Serve hot and enjoy!
*My rice was a bit sticky...I think I added a bit too much water. And I don't think I toasted it long enough. Toasting the rice properly helps the rice stay fluffy instead of sticky.
ENJOY! :)
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