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 oz
1 can diced tomatoes, about 15 oz
2 large cans green beans, about 46 oz each, or 1 large bag
frozen green beans
3-4 medium potatoes, peeled and cut into pieces, about 1”
2 lbs ground beef
1 egg
1 large onion, chopped
8-12 garlic cloves
Lawry’s seasoned salt
Lawry’s garlic powder with parsley
Chili powder
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.
Use extra lean ground beef, and serve over regular rice
(boiled in water and drained) for a low fat meal.
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