..............................Turkish Green Bean Stew................................
A medium onion (or an equal amount of shallots) diced or grated. Grated is traditional but it makes me cry, so I chop.
Olive oil and unsalted butter, about a tablespoon of each
About three fresh tomatoes, halved, seeded and sliced. You can also use grape or cherry tomatoes cut in quarters. If you like, the tomatoes can be peeled but I like the little "curls" of tomato skin that result from sliced tomatoes that are diced.
About a pound of fresh green beans, French cut or sliced down the middle OR about a pound of frozen green beans, but when I use frozen I don't like the Frenched as well as whole or cut.
A scant teaspoon of sugar.
Salt and pepper to taste
Water (NOT stock or broth!)
Heat olive oil first, then add the butter to melt. Saute the onions in buttered oil until they're transparent and very lightly golden. Add tomatoes and continue to saute until they begin to break down and the peels curl; this could take up to five minutes depending on your heat. Be careful not to brown. Add green beans, sugar, salt and pepper and about 3/4 cups of water. Bring to a boil. Stir and reduce heat to a light boil/heavy simmer and cover with a tight fittting lid and cook for 40 minutes. If the lid on your pan allows steam to escape, check every once in a while and add enough water to keep from burning and reduce heat if needed. At the end of the cooking period the liquid should be reduced to a buttery sauce. Serve hot as a side dish to roasted red meats or poulty.
VARIATION: Add some finely cut fresh lamb (NOT ground!) when you're sauteeing the onions, then proceed with the rest of the recipe. American and New Zealand lamb is so mild it doesn't come up to Turkish or Greek lamb in flavor, so be sure to include all the lamb fat up to half meat and half fat to maximize flavor. The ratio of meat to green beans (before cooking for both) should be about five parts of green beans to one part of lamb max. This makes a delicious main dish with a rice or bulgur pilaf and a salad of sliced tomatoes with olive oil and chopped fresh mint and dill.
A medium onion (or an equal amount of shallots) diced or grated. Grated is traditional but it makes me cry, so I chop.
Olive oil and unsalted butter, about a tablespoon of each
About three fresh tomatoes, halved, seeded and sliced. You can also use grape or cherry tomatoes cut in quarters. If you like, the tomatoes can be peeled but I like the little "curls" of tomato skin that result from sliced tomatoes that are diced.
About a pound of fresh green beans, French cut or sliced down the middle OR about a pound of frozen green beans, but when I use frozen I don't like the Frenched as well as whole or cut.
A scant teaspoon of sugar.
Salt and pepper to taste
Water (NOT stock or broth!)
Heat olive oil first, then add the butter to melt. Saute the onions in buttered oil until they're transparent and very lightly golden. Add tomatoes and continue to saute until they begin to break down and the peels curl; this could take up to five minutes depending on your heat. Be careful not to brown. Add green beans, sugar, salt and pepper and about 3/4 cups of water. Bring to a boil. Stir and reduce heat to a light boil/heavy simmer and cover with a tight fittting lid and cook for 40 minutes. If the lid on your pan allows steam to escape, check every once in a while and add enough water to keep from burning and reduce heat if needed. At the end of the cooking period the liquid should be reduced to a buttery sauce. Serve hot as a side dish to roasted red meats or poulty.
VARIATION: Add some finely cut fresh lamb (NOT ground!) when you're sauteeing the onions, then proceed with the rest of the recipe. American and New Zealand lamb is so mild it doesn't come up to Turkish or Greek lamb in flavor, so be sure to include all the lamb fat up to half meat and half fat to maximize flavor. The ratio of meat to green beans (before cooking for both) should be about five parts of green beans to one part of lamb max. This makes a delicious main dish with a rice or bulgur pilaf and a salad of sliced tomatoes with olive oil and chopped fresh mint and dill.
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