fasulye

Fasulye is the Turkish word for beans, encompassing a wide variety of legumes consumed in Turkish cuisine. These legumes are a staple food, valued for their nutritional content and versatility in cooking. The most common types of fasulye found in Turkey include dried white beans (kuru fasulye), green beans (taze fasulye), and broad beans (bakla).

Kuru fasulye, or dried white beans, are perhaps the most iconic. They are typically slow-cooked in a tomato-based sauce, often with meat or pastirma (cured beef), and served as a hearty main dish. This preparation is a cornerstone of Turkish home cooking and is widely enjoyed across the country.

Taze fasulye, or fresh green beans, are also very popular. They are commonly prepared as a side dish, stewed with tomatoes, onions, and sometimes garlic, often with a touch of olive oil. This lighter preparation is frequently served during warmer months.

Broad beans, known as bakla, are another important legume. They can be found in various dishes, including stews and pilafs, and are also enjoyed simply boiled and dressed with olive oil and lemon.

Beans in general are a significant source of protein, fiber, and various vitamins and minerals in the Turkish diet. Their widespread availability and affordability make them an essential part of traditional and modern Turkish gastronomy.