How to make Kuru Fasulye

Why cooks start here

Kuru Fasulye is cooked the way Ankara cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

Kuru Fasulye, a beloved staple from Ankara, finds its place on the Turkish table as a comforting, everyday dish. Its essence captures the heart of home cooking, where the salt is measured by intuition rather than scales, and olive oil is poured with a generous hand. This recipe reflects the way it is lovingly prepared in households across Turkey, meant to be shared with family and friends. The dish greets you with tender white beans enveloped in a rich tomato base, subtly spiced with paprika and seasoned to perfection. Each bite offers a silky texture from the olive oil, balanced by the earthy sweetness of softened onions. It's a humble yet deeply satisfying meal, inviting you to enjoy its warmth and simplicity.