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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CHILLI CON CARNE

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Chilli Con Carne Recipe

This great chilli has to be one of the best dishes to serve to friends for a casual get-together. It’s easy to throw together using mostly store cupboard ingredients.

Chilli Con Carne

Ingredients:

1 tablespoon oil

1 large onion, chopped

1 red pepper, chopped

1 teaspoon crushed garlic

1 heaped teaspoon hot chilli powder

1 teaspoon paprika

1 teaspoon ground jeera

500g lean minced beef

1 beef stock cube

400g can chopped tomatoes

½ teaspoon dried mix herbs

1 teaspoon sugar

2 tablespoon tomato purée

410g can red kidney beans

 

Method:

  • Put your pan on the stove over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft. Add in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  • Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon . The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  • Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Add the mixed herbs and the sugar, and add a good shake of salt and pepper. Squirt in about 2 tablespoons of tomato purée and stir the sauce well.
  • Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  • Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with boiled plain rice or my kids love it with cooked spaghetti.