Thursday, January 24, 2013
My Turkish-Inspired Green Beans and Rice Pilaf
I was stationed in Turkey for 3 ½ years in the early 90s. I loved being there. I enjoyed the travel, the people and the food. I won’t say that I’m proficient at Turkish cooking, but I have my adaptations of some of my favorite Turkish dishes. Turks use a lot of tomatoes, onions, peppers and garlic. Meat is usually lamb or ground lamb. This is my version of Turkish Green Beans, or Zeytinyağli Taze Fasulye. It is a tava- or stew-like dish. Turks would use ground lamb. I substitute ground beef. It is typically served over rice pilaf, truly one of my favorite treats from my time in Turkey. This can be a delicious, healthy, low-fat meal.
1 large can of tomato juice, about 46 oz1 can diced tomatoes, about 15 oz
2 large cans green beans, about 46 oz each, or 1 large bag frozen green beans3-4 medium potatoes, peeled and cut into pieces, about 1”
2 lbs ground beef1 egg
1 large onion, chopped8-12 garlic cloves
Lawry’s seasoned saltLawry’s garlic powder with parsley
2- Add green beans and seasonings.
3- Add onions.
4- Leave garlic cloves whole, or cut into thin horizontal slices. Add to pot.
5- Bring to low boil, covered.
6- Once green beans are in the pot, start preparing meat mixture.
7- In a large bowl, mix eggs, seasoned salt and garlic powder with hamburger.
8- Form “footballs” with meat mixture by cupping fingers against the palm of your hand.
9- Drop meat footballs one at a time into simmering pot. Cook 30 minutes.
10- Add cubed potatoes. Continue simmering on low for 20-30 minutes, until meatball texture softens and potatoes are fork-tender.
11- Remove garlic cloves if desired (if you only want the flavor.)
Serve Green Beans over Rice Pilaf and enjoy! Break off a piece of crusty French bread, which will be close enough to Turkish ekmek.