Kuru Fasulye appears as a signature dish in 1 Turkey cities. See each city's local variant and where to eat it.
Kuru fasulye (white bean stew) · Istanbul
Slow-stewed dried white beans in a tomato and red-pepper broth, often with chunks of lamb or pastirma. Served over pilav with pickles, the Turkish home-cooking comfort dish.
Kuru fasulye took hold across Anatolia after dried white beans arrived from the New World in the 17th century. The Istanbul esnaf-lokantasi tradition, the trade-guild canteens that fed shopkeepers and craftsmen, made it the canonical lunch plate; pilav with kuru fasulye, pickle and ayran is the working-city meal.
Where to eat in Istanbul:
- Karaköy Lokantası
- Hayvore
- Tarihi Hocapaşa Pidecisi