“Pastirmali kuru fasulye is a traditional, comforting Turkish stew made with white beans and tasty slices of pastirma – highly seasoned air-dried beef,” explains Urun Tasci. “It is a very common dish in Turkish homes, especially during the colder months. It is usually served with soft pilav şehriyeli (rice and risoni pilaf).) and pitouches of their own, making it a satisfying and nostalgic meal.
What is pastirmali and how is it cooked?
“Pastirmali” means “with pastirma” and this dish is a delicacy in many Mediterranean and Balkan cuisines. “Corn beef is prepared by salting and pressing the meat, then coating it with a thick spice paste called çemen, which contains fenugreek, garlic and paprika,” explains Urun. “The meat is then air-dried until firm.”
As the pastirma cooks in this dish, the firm meat, richly marbled with fat, becomes almost melting and imbues the beans and sauce with its unmistakable smoky and slightly spicy aroma. You can use other meats, such as pastrami (see recipe notes below), although the results won’t be quite the same.
What makes pastirmali kuru fasulye so popular?
This simple, homemade comfort dish is a winter favorite in Türkiye. Traditionally made with hearty, filling white beans and vegetables, when you add pastirma (air-dried corned beef) it really takes it from an everyday bean stew to something wonderfully luxurious.
The beans are mild and creamy, and the onion, green pepper, and tomato play a vital role in adding flavor, as do the spices. And if you’re vegetarian, you can omit the pastirma and use vegetable stock, and you’ll still be completely satisfied.
However, I love pastirma. It brings savory garlic, fenugreek, paprika, and corned beef flavor to this humble stew. Simmered slowly to let all the flavors blend, I imagine the whole family lining up for a plate as soon as the stew is ready.
Thick, hearty and warm, pastirmali kuru fasulye is exactly the kind of dish people dream of. So pair it with pilaf and pickles and be sure to share—this is a social meal that’s as much about gathering as it is about eating.
Key Tips for Perfecting This Turkish White Bean Stew
- Plan this dish in advance, as white beans require overnight soaking (see notes below the recipe for a quicker alternative). The rice should also rest for 10 minutes.
- Use dried white beans (cannellini or navy beans) rather than canned beans for this stew. Dried beans will better absorb the flavors of the broth, resulting in a more complex flavor. At the supermarket, you find that the packets are simply labeled “white beans”.
- Baldo is the typical rice used for Turkish pilaf, as it is able to absorb liquid while maintaining its shape. It is available in specialist supermarkets. You can simply use medium grain white rice or arborio rice instead.
- If dried vermicelli pasta tel sehriye is not available, look for risoni at the supermarket. Note that it is sometimes called orzo in specialty grocery stores.
Want more? From kebabs and pide to Turkish delights and baklava, discover our collection of Turkish and Turkish-inspired recipes.
Originally submitted by Urun Tasci and professionally tested by Tasting Team Recipe Creator Tracy Rutherford. Introduction and additional notes compiled by a food writer Natasha Shaw.
