Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, September 02, 2006

Flat Green Beans with Lamb

(Kuzu Etli Taze Fasulye)

Flat Beans with Lamb
150 gr lamb cubes
1 onion, chopped
500 gr flat beans, washed, cut off the ends, and cut in bite sizes
50 ml olive oil
1 tbsp butter
4 garlic cloves, sliced
2 tbsp crushed tomato, in can
1 cup + 2 cups hot water

Cook the lamb cubes with its own juice. After all the water evaporates, add the onion and olive oil, saute for a few minutes. Add 1 cup of hot water, cook over medium-low heat until all the water evaporates and the lamb pieces soften. Then add rest of the ingredients with 2 cups of hot water. Cover the lid halfway and cook for 35 minutes until the beans become soft (but not too much) over medium heat. If necessary add more hot water.

* While you're cooking this, put away 7-8 flat green beans to make Tomato Soup with Flat Green Beans :)

* If you like to store some fresh Flat Green Beans in the freezer to cook later, first wash them and cut off the ends. Bring to a boil water with salt in the pot. Throw the beans in and boil for 2 minutes and drain. Divide them up and place them in Ziploc bags. Keep in the freezer. When you want to cook them, you don't need to defrost.

Meal Ideas:
- Puff Borek with Cheese and Ayran.



At 9:05 PM, Anonymous Anonymous said...

I wanted to thank you very much for this recipe. I visited Turkey 2 years back and this was my favorite dish there. THIS AND KEBABS. Well I loved it so much and tried to learn to make it but I just didnt get the hang of it. When I seen this recipe I made it for my husband though I did subsitute flat beans for regulart green beans frozen in a pack. My husband who is Turkish said it was very good on my first attempt. What I am not sure is if this dish should be watery like a soup or not so much water but more like a sauce in the bottom.

At 9:34 AM, Blogger Binnur said...

Thank you:) Turkish dishes shouldn't be watery like soup, but more
saucy at the bottom as you can see in the picture:) Frozen vegetables
leave water while they cook. When you use them don't add water in the
beginning. First let them leave their water then if it is necessary
add hot water little by little. This way the dish should be more

At 2:38 AM, Anonymous Anonymous said...

Hi Binnur, thanks for the great recipe! My mother-in-law is Turkish and makes a similar delicious tomato/green bean dish but she uses ground beef instead. Can I just substitute the lamb with ground beef or ground veal?

At 11:37 PM, Blogger Binnur said...

Thank you:) Sure you can substitute the lamb with ground beef. You can use lamb, beef cubes or ground beef. Veal doesn't give the same taste as much as lamb or beef is up to you.

At 2:56 AM, Blogger Unknown said...

Thank you for this great recipe.In Iran we add potatoes and carrots to this recipe and use less flat beans.But this one seems tastier.

At 3:33 AM, Anonymous Anonymous said...

can you use string beans instead of flat beans ?

At 3:25 PM, Blogger Binnur said...

The string beans are not suitable to cook with meat or in olive oil.
They are only good as side dish:)

At 9:54 AM, Blogger Unknown said...

Love this web site thank you for your wonderful recipes. Just wondered can this recipe be frozen after you have made it? The meat I used was fresh and so has not been frozen prior to cooking.

At 2:10 PM, Blogger Binnur said...

Thank you Sharon:) The cooked and frozen fresh green beans don't have good taste when they are thawed. I would suggest that you cook the meat first and freeze afterwards. Then, cook with the fresh green beans when needed:)


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