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Dry Bean Stew with Meat

Sample Dishes from Turkish Cuisine

Dry Bean Stew with Meat (Etli Kuru Fasulye)

Dry beans¾ cups300 grams
Water5 cups1 kg
Onion-100 grams
Rough chopped meat (with the bones)-300 grams
Margarine4 tablespoons40 grams
Tomato paste2 tablespoons20 grams
Salt1 2/3 teaspoons10 grams
Red pepper1 teaspoon2 grams


Wash the dry beans and soak in 3 cups of water overnight. Transfer to pressure cooker. Peel the onions, wash and chop finely and add to the beans, together with the meat, margarine, tomato paste, salt and red pepper. Add the remaining water, stir and cook for approximately 30 minutes.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy291 cal
Protein17.9 g
Fat10.3 g
Carbohydrates31.9 g
Calcium81 mg
Iron5.04 mg
Phosphorus287 mg
Zinc3 mg
Sodium692 mg
Vitamin A244 iu
Thiamine0.35 mg
Riboflavin0.20 mg
Niacin3.49 mg
Vitamin C1 mg
Cholesterol30 mg


It is cooked in all regions of Turkey, particularly in winter. If no fresh meat is available, dried meat is used. In some regions it is prepared without meat and it can also be cooked by replacing the meat with finely choped tripe or with "pastırma". It is served with bulgur pilaf and vegetable salad.