Kuru Fasulye With Cacik And Rice

Kuru Fasulye With Cacik And Rice Ingredients (For The Fasulye)

1⁄2 kilo diced lamb fillets1⁄2 green pepper diced small1 medium onion diced small2 garlic cloves crushed2 tbs tomato paste1 tbs capsicum paste2 cans of canellini beans washed and drained (you can use dry beans but you’ll need to soak over night and boil on their own the next day)saltturkish chilli powder (pul biber) to tasteblack pepperbeef stock cube (optional)olive oil2 ghee4 cups of water1 tsp @chillibangsauces (optional)

Method

In a large pot add a good splash of olive oil. Add in the onion,pepper and garlic saute until onion is softAdd in the diced lamb fillets and mix through. Once meat has cooked add tomato paste and capsicum paste mix and cook for 2 minutes.Add the water,salt ,pepper and pul biber. Cook until meat is tenderAdd beans and cook for a further 10 minutes and add in the ghee and stir . Once done serve with turkish rice and cicek.

Turkish Rice Ingredients

1 cup of risoni2 cups of medium grain rice4 cups of water2 tsp salt3 heaped tbs of ghee

Steps

In a pot add ghee and let it melt on hight heat.Add risoni and mix until golden brownAdd rice to the risoni and mix until everything is coated with the gheeAdd salt and then the water and stirOnce it starts boiling cover with lid and put the heat on low . It should absorb all the water once thats done turn off the heat and let it fluff and rest whilst covered for 10 minutes.

Cacik Ingredients:

2 cups of Greek yoghurt2 cucumbers diced1 tbs chopped mint2 garlic cloves crushedsalt

Method:

Add all ingredients together and mix serve with fasulye and rice