Sample Dishes from Turkish Cuisine
Bean Soup With Yogurt (Fasulye
|String Beans||1 cup||150 gr|
|Tomato||1 medium size||150 gr|
|Onion||1 medium size||60 gr|
|Butter or margarine||4 tablespoon||40 gr|
|Water||4 cup||800 gr|
|Salt||2 teaspoon||12 gr|
|Flour||5 tablespoon||30 gr|
|Yogurt||1 2/3 cup||360 gr|
|Egg||1 piece||50 gr|
onion in melted margarine for 3-4 minutes, stirring occasionally. Add minced
tomato stirring well. Simmer for 5 minutes. Add water; stir. Season with salt.
Bring to boil. Stir in diced or chopped beans. Reduce heat. Cover and simmer for
20 minutes or until beans are tender. Combine yogurt, flour and slightly beaten
egg in a bowl mixing well. Blend in soup gradually, stirring constantly. Simmer
gently for 10 minutes. Serve hot.
(in approximately one serving)
|Vitamin A||593 iu|
|Vitamin C||6 mg|
It is almost an
everyday dish during summer in Bolu province. In the Black Sea Region corn
flour is used instead of wheat flour. It is also cooked with firesh broad beans
and sprinkled with chopped fresh dill.