Etli Kuru Fasulye Yahni (Bean and meat stew) by Zali's Cooking

This is pure wholesome goodness in a bowl. I made a traditional Etli Kuru Fasulye Yahni (Bean and meat stew) which was, in short, absolutely delicious! This is as traditional as you can get in Cypriot cooking; a no frills one hit wonder in a bowl. I soaked the dried white beans overnight in cold water so by morning they were plump and ready to be cooked. The beauty of this dish is you can play around with the ingredients so if you like more carrots, add more. My recipe is only a guide and adaptable for your palate. 


250g of dried white beans soaked in cold water overnight.
500g of diced lamb
1 diced onion
2 sliced celery sticks
2 tbs of tomato purée
2 sliced carrots
1 tin of tomatoes
1-2 diced potatoes
Juice of 1 lemon
1/2 tsp of pul biber
Salt and pepper
1 tsp of chicken stock
Sunflower oil
A handful of fresh chopped parsley


Fry the lamb in the oil. Drain excess moisture if needed. Fry for a further few minutes then add onions, celery, and carrots. If the contents of the pan are too dry, then adding a little more oil will retain moisture. Keep stirring until the meat turns brown (this will take a while). Then add a tin of tomatoes, tomato purée and stir this in. Drain the beans and add this to the tomato mixture. Add at least 1 to 1 1/2 litres of water to the beans. Bring to a boil then turn down to a simmer. Cook on a low heat for around 1 hour or so until the beans resemble a stew. 15 minutes before the dish is ready, add the potatoes, seasonings, lemon juice and parsley. Afiyet olsun!

Watch her story\highlights and follow her on Instagram to see how she makes other delicious mediterranean dishes.

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