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Turkish Pastrami Flavoured Cannellini Bean Stew

Turkish Pastrami Flavoured Cannellini Bean Stew

OK guys, here’s the story I promised when I posted my husband’s favourite dish: I have had the idea of using the ultimate fenugreek paste in a dish for a very long time. The paste is actually used on the outside of Turkish pastrami. To be honest, it is the best part of it because rest is just cured meat, uncooked!

One of the major uses of this cured meat covered in fenugreek paste is in a dried bean dish –white bean, cannellini bean. Everyone makes it at home, every street corner lokanta in Turkey (local eateries where home style food is served) has it, and it’s an incredibly popular, crowd pleaser kind of dish. As a side-note: you can get the fenugreek paste separately from the area where my Dad comes from (Northern Turkey) and people actually have it for breakfast, like a spread on a piece of fresh bread! They come in a container like a tub of hummus or something.

All of this got me thinking; since the flavour actually comes from the fenugreek paste, not the meat, there might be a chance of using it in other dishes, create the same taste without the dead animal part. To cut a long story short, because my husband doesn’t like beans I first experimented with VegiDeli Gourmet Chicken Pieces –I knew he’d like the flavour of fenugreek. Surely no problems there but getting it right took some time. When I didn’t have those chicken pieces, I used Lamyong Soy Nuggets instead. The result was excellent! With this post, though, I am back to the original dish. By the way, this is VeganMoFo Day 7 🙂

Turkish Pastrami Flavoured Cannellini Bean Stew

1 tin cannellini beans, rinsed and drained
1 small brown onion, chopped
1 banana chilli, deseed and sliced
1 spring onion green onion or scallion, chopped
Juice of ½ lemon, freshly squeezed
Rice to serve

For the fenugreek paste:
2 heaped teaspoon hot pepper paste
2 tsp ground fenugreek
2 tsp garlic powder
½ tsp ground chilli (hot)
1,5 tsp ground sweet paprika
1 tsp ground cumin (heaped as you cannot go wrong with cumin)
Juice of ½ lemon, freshly squeezed
3 tbsp vegetable oil
1 cup water
1 tsp salt

• Mix together the spices (fenugreek, chilli, paprika, garlic powder and cumin) with oil and hot chilli paste in a bowl. Mix well and set aside.
• Heat the oil in a pot and add the onions and banana chilli slices with some salt. Fry them until they are fully cooked. Add the fenugreek paste with the water, making sure that it dissolves well. Add the beans and add more water if necessary. Once it is boiled, turn the heat down and simmer until the sauce thickens.
• Drizzle with freshly squeezed lemon juice just before you remove it from the heat. Stir well and garnish with spring onions. Serve with rice.

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