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@tieptinhte1: #thoitrang #boni2da #cdmen #setni #quanaothudong

Tiệp Tinh Tế
Tiệp Tinh Tế
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Tuesday 18 November 2025 13:23:54 GMT
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STEWS of the MEDITERRANEAN 🍋 welcome to my new series where I’ll be taking you around the Mediterranean through the world of STEWS. each country has their own way of making stew with similarities and differences throughout the region, in this series, ill be taking you along a journey discovering the secrets and magic of Mediterranean stew making. for part 6, were taking a trip to Turkey to make a classic Fasulye, a rich white bean and beef stew. Full recipe below :) 1 cup white beans soaked overnight or 350g plain canned white beans 2 bay leaves 2 tbsp beef tallow 500g beef shin cubed 1 brown onion finely diced 3 garlic cloves diced 1 tsp ground cumin 2 tsp smoked paprika 2 tbsp red pepper paste 3 tbsp tomato paste 800ml beef stock Salt & pepper to taste Start by soaking your beans overnight in the fridge. If using canned beans, skip this step. Once soaked, place a large pot of cold water on a high heat, alongside the soaked beans. Bring to a simmer and remove any excess foam that rises to the top, then once the water is clear, add the bay leaves, cover and simmer on a low heat for 45-60minutes or until the beans are soft, tender and cooked. Heat up another stew pot on a medium high heat, then once hot, add the beef tallow. Add the diced beef shin and brown very well on each side, then remove. Reduce the heat to a medium, then add the onion and saute for a few minutes. Add the garlic and cook for a further minute. Add the spices and bloom for 30s. Add the tomato & red pepper paste, then cook for a few minutes to cook out the paste. Once it turns a dark red colour, add the stock, bring to a simmer, then reduce the heat, cover and cook for 1 hour. Once the beans are cooked, slowly add them to the pot alongside a dash of the bean stock should you need it. Mix well, season to taste with salt, then serve and enjoy #turkishfood #mediterraneanfood #stew #comfortfood #FoodTok
STEWS of the MEDITERRANEAN 🍋 welcome to my new series where I’ll be taking you around the Mediterranean through the world of STEWS. each country has their own way of making stew with similarities and differences throughout the region, in this series, ill be taking you along a journey discovering the secrets and magic of Mediterranean stew making. for part 6, were taking a trip to Turkey to make a classic Fasulye, a rich white bean and beef stew. Full recipe below :) 1 cup white beans soaked overnight or 350g plain canned white beans 2 bay leaves 2 tbsp beef tallow 500g beef shin cubed 1 brown onion finely diced 3 garlic cloves diced 1 tsp ground cumin 2 tsp smoked paprika 2 tbsp red pepper paste 3 tbsp tomato paste 800ml beef stock Salt & pepper to taste Start by soaking your beans overnight in the fridge. If using canned beans, skip this step. Once soaked, place a large pot of cold water on a high heat, alongside the soaked beans. Bring to a simmer and remove any excess foam that rises to the top, then once the water is clear, add the bay leaves, cover and simmer on a low heat for 45-60minutes or until the beans are soft, tender and cooked. Heat up another stew pot on a medium high heat, then once hot, add the beef tallow. Add the diced beef shin and brown very well on each side, then remove. Reduce the heat to a medium, then add the onion and saute for a few minutes. Add the garlic and cook for a further minute. Add the spices and bloom for 30s. Add the tomato & red pepper paste, then cook for a few minutes to cook out the paste. Once it turns a dark red colour, add the stock, bring to a simmer, then reduce the heat, cover and cook for 1 hour. Once the beans are cooked, slowly add them to the pot alongside a dash of the bean stock should you need it. Mix well, season to taste with salt, then serve and enjoy #turkishfood #mediterraneanfood #stew #comfortfood #FoodTok
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