CHEF and blogger Paul James writes for our paper.
THIS week I am continuing with my theme of recreating dishes from countries featuring in the European Championships that I haven’t been to before.
I thought I would try my version of this dish called ‘Kuru fasulye’ which is made in every home, workplace, cafeteria and restaurant serving traditional Turkish food and considered Turkey’s national dish.
You can use dry beans and soak them overnight, but to be honest I love the flavour of tinned butter beans.
Usually this dish is prepared with stewing meat mixed into the beans but I’ve prepared some lamb chops with my own blend of spices.
I feel it complements the Kuru fasulye perfectly.
If you are a vegetarian just omit the meat and serve with crusty bread.
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Kuru fasulye
Ingredients
Lamb chops
2tsp fennel seeds
2tsp cumin seeds
2tsp coriander seeds
1tbsp of red chilli flakes
1tbsp of lemon juice
1tbsp of oil
1 400g tin of butter beans
1 onion finely chopped
1tsp olive oil
Handful of cherry tomatoes quartered
1/2 tsp of chilli flakes
2tsp of tomato paste
Salt and pepper
Pinch of Sugar
White rice to serve
Method for the lamb chops
1. Toast the spice mix in a dry pan and add to a blender (or use ground spices).
2. Mix the spice mix with the olive oil and lemon juice.
3. Place the chops and spice mix into a food bag and gently massage the flavours into the meat. Marinate for a couple of hours, preferably overnight.
4. Remove the marinated chops from the fridge and bring up to room temperature.
5. Pre heat frying pan until it sizzles when you add a drop of oil to it.
6. Don’t overcrowd the frying pan with the lamb, it will only stew and the lamb won’t get that nice crust.
7. Cook for minutes eight minutes on each side and keep warm in a preheated oven.
Method for kuru Fasulye (dry beans)
1. In a hot frying pan add the oil and gently fry the onions and garlic until the onions are translucent and soft.
2. Add the tomatoes, chilli flakes and tomato paste.
3. Stir in the butter beans gently with a few spoonfuls of water to loosen everything up.
4. Cook on a low heat for a couple of minutes.
5. Add a pinch of sugar and season to taste with salt and pepper.
Transfer to a terracotta dish and place in a preheated oven at 180c for 10 minutes.
Remove from the oven, season to taste again and sprinkle with parsley.
Serve with the lamb chops and rice.
