Kuru Fasulye (Turkish White Bean Stew)

Kuru fasulye is the national dish of Turkey, served with rice pilaf and pickles at lunch counters, home tables, and even parliament. White beans are simmered for hours with beef, tomato paste, and a generous hand of butter until the broth turns glossy and the beans are creamy. It is often the first dish a young cook learns to make, and the standard by which restaurants are judged. Humble, filling, and deeply loved — the dish Turks miss when they are far from home.

The national lunch, one pot deep

The beans are soft but never mushy, the beef shreds gently, and the broth is rich enough to soak into rice pilaf with every bite. A little red pepper and a knob of butter stirred in at the end give it the classic finish. Soak the beans overnight and cook them gently; rushing them is the only way to get this wrong. The best pot is a big one, because everyone will ask for a second bowl.

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