Fasulye and Pilav

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Fasulye and Pilav

Salwaa’s Fasulye (Beans Stew & Rice)

Fasulye

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive

On our recent trip to Istanbul we had this delicious bean stew called Fasulye served with a buttery rice. It’s very popular amongst the Turks and widely eaten in the country. It’s such a cheap and easy dish to make, it’s filling and really warms you up too. This is my version and a must try dish.

Ingredients:

2 chopped onions

2 ripe chopped tomatoes

1 tbsp tomato paste

1 small chopped green pepper

2-3 finely chopped chillies

1 tbsp grated garlic

Salt to taste

2 tins of cannellini beans drained

 

Method:

Braised finely chopped onion in a little oil for about 5 minutes.

Add garlic, chillies, tomatoes and tomato paste and cook for a further 10 minutes.

Add cannellini beans and cook for a further 10 minutes. Add water as desired.

The result is a delicious, hearty bean stew. I served it with a plate of Pilav (rice)

Turkish Pilav (rice)

Fasulya with Pilav

Ingredients 

2 cups of basmati or fragrant rice

3 tablespoons butter (real butter gives the flavour, margarine is not a substitute)

5 cloves

2 cups of water or stock (chicken stock works particularly well, and helps create the authentic taste)

1 – 2 teaspoons salt, use less salt of you are using chicken stock

Method:

Rinse the rice in a sieve under cold water. Place the rice in a bowl and cover with hot salted water. Let this stand for about 30 minutes.  Wash again thoroughly in cold water (the water should run clear) and drain well.

Melt the butter, with the cloves, in a saucepan until it just starts to sizzle, before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously.

Pour the stock or water into the pan, bring to the boil, then turn down to simmer on a low heat. Don’t stir the pilav whilst cooking! Cook until the rice has absorbed all the water (10-15 minutes). Add salt to taste.

Take the pan off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “rest” for 5-10 minutes. Stir the rice with a fork to fluff it up before serving with the fasulya beans.

Enjoy a taste from Turkey

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Green Bean and Lamb Stew

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Salwaa’s Green Beans Stew

A simple yet tasty recipe for green beans stew or bredie as we know it in Cape Town. Easy to make, a great idea for a healthy and nutritious meal. Here I used trimmed fine beans. Best of all 3 heaped tablespoons green beans equals one of your 5 a day.

Salwaa Smith – Cape Malay Cooking & Other Delights

Ingredients:

1 Tbsp vegetable oil
600g lamb pieces
1 large onion, chopped
1½ tsp salt
2 – 3 green chillies, chopped
1 Tbsp spoon sugar, optional
3 cloves
3 all spice
1kg green beans, sliced diagonally
3 large potatoes, quartered

Green Bean Stew served with basmati rice and atchar

Method:

Wash and drain the meat. Heat the oil in a large pot and braise the onions until deep golden brown.

Add the lamb pieces and garlic and cook until nearly tender about 40 minutes adding water as necessary.

Add the salt, chillies, cloves, allspice and green beans as well as the potatoes.

Cook until the potatoes are soft and tender adding water for thinner gravy.

Serve with boiled rice and atchar. Serves 6

Atchars are available in store at 377 on Imam Haron Road, Lansdowne or online at www.capemalaydelights.store

We deliver nationwide. Please check out our website for products.

Mango atchar, lemon atchar, mix veg atchar

Always braise meat until very dark in colour, carefully watching it, so that it doesn’t burn to get a nice dark colour stew.

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Pampoen Bredie (Pumpkin Stew)

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Stew or bredie as it is known in South Africa usually consists of mutton or lamb pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.

 

1 Tbsp vegetable oil

1 large onion, chopped

600g mutton or lamb pieces

1kg pumpkin, peeled and cubed

3 stick cinnamons

½ crushed dried red chillies

1-2 green chillies

1 tsp salt

1 Tbsp sugar (optional)

Water as needed

 

Heat oil in a large saucepan and braise onions un­til golden brown, 5-10. Add washed and drained meat. Braise until dark brown, 10-15 minutes. Add salt, chillies, stick cinnamon and enough wa­ter; simmer until meat is nearly tender, 15 – 20 minutes. Add pumpkin and simmer until pumpkin is soft and mushy about 15 minutes. Add sugar, stirring gently to dissolve. Serves 6

 

Pumpkin2

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