Firinda Nohut Yemegi – Garbanzo Beans Baked In Tomato Sauce

A warm, winter comfort food: Beans and tomato. Good complex carbs, protein and fiber to support your digestive system.

In Turkey, beans are one of those things that miraculously unite all people. Rich and poor, religious or not, city dwellers and people from rural areas, no matter who you are, there is one common food that everyone misses a lot when abroad: Beans in a rich tomato sauce, served with rice and ayran (yogurt drink). Some like it soupy, some prefer thicker consistency varieties. Most favor lima beans over garbanzo, my favorite is by far garbanzo beans.

You can make delicious garbanzo beans baked in tomato sauce at home if you follow these steps:

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Fellah Kofte – Bulgur Gnocchi In Garlic Tomato Sauce

Bulgur was never a favorite ingredient for chefs in the Ottoman palace. They preferred white rice over this nutritious cereal, whereas bulgur was a staple food item for the general public in the Ottoman land. Bulgur is simply parboiled, dried and partially de-branned wheat. It is available in most Western countries in natural and organic food stores, some mainstream supermarkets, Turkish, Arab and Greek grocers. It’s high in fiber and protein, makes a wonderful ingredient for a lot of vegetarian dishes.

Fellah Kofte is a widely known recipe in Eastern Mediterranean region of Anatolia in places such as Gaziantep, Kahramanmaras, Adana, Mersin and Hatay. The recipe calls for fine-ground bulgur, (“#1 Fine Grind” in the U.S. and “koftelik bulgur” in Turkey). It’s easy to make and the outcome is definitely worth the effort.

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