Guvecte Sucuklu Kuru Fasulye – Navy Bean Casserole With Sujuk

There is one common rule all over Turkey in regards to cooking dry beans: You must serve it with rice. Apart from that, there is not much of a rule. Here, I’ll pass my favorite casserole recipe with navy beans. It’s more of a winter dish, but depending on the cravings of our household, i.e. my husband, I end up cooking dry beans in summer time as well. It is perfect if you can find an earthenware bean pot in order to achieve over-the-top flavor but you’d be fine with any casserole dish. 

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Piyaz – Lima Bean Salad With Olive Oil, Sumac and Tahini

Spring is around the corner and one of the most exciting things about spring, to me, is a generous serving of kofte eaten outdoors accompanied by the sea-view and iodine smell. The best thing to go with that drizzling kofte (meatballs) platter is piyaz. Kofte-piyaz duo is like the Laurel & Hardy of Turkish Cuisine and of course ayran (the infamous yogurt drink) always accompanies the feast.

There are various ways to make piyaz, here goes my favorite:

Ingredients:

2 cups of dried lima beans, soaked overnight, then boiled in 3 liters of salted water, or 400-500 g canned beans

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