Sunday, March 26, 2017

What shall we make for dinner?

Olive Oil?  Check.
Onions? Check.
Garlic?  Check.
Fresh green beans?  Check.
Tomatoes (canned if it's not summer)?  Check.

Put it all together, and you'll have the most delicious Marash style fasulya you'v ever tasted..  How?

Fry garlic (one clove) and onions (one or two) . . . or just onions or just garlic, (as Medzmama says that the Marashtsis never used both together in the same dish . . . or maybe it was just her preference. . . Marash Girl likes to use both. . .) in olive oil until translucent.

Add fresh green beans and stir until braised.  Add fresh tomatoes or a can of Italian (peeled) tomatoes.  Simmer until beans are softened.  Season to taste with salt, black pepper, and Marash red pepper (coarse).  Let fasulya sit overnight in refrigerator.  The sitting always makes the fasulya taste better.  Serve fasulya hot over freshly prepared boulghour pilaf.  Don't know how to make boulghour pilaf?  Tune in tomorrow . . . 


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