A very rich cuisine is observed in Eastern Anatolia under the influence of Turkmen, Kurdish, Armenian, Zaza, Azerbaijani, Caucasian cultures. The main food source is wheat and meat. Kebabs, falafel, salty goose, stuffed with shredded cherry, grape leaf rolls, egg rolls, hangel, such, tatar pastry, Kete, OMAC halva, Azeri rice, curd stuffed to kaysef, murtuğa to büryan, avsor, ñ Queens, keledos, cauliflower stuffed with spicy buttermilk is situated between eastern Anatolia, a lot of rich content.
Ingredients
320 GR. DITALINI PASTA
400 GR. ÇAYELİ DRIED BEANS
30 GR. ONION
30 GR. CARROT
30 GR. CELERY STALK
3 TBSP OF TOMATO PASTE
30 GR BUTTER
80 GR TURKISH BEEF BACON (PASTIRMA)
1 CLOVE GARLIC
1 LT VEGETABLE BROTH
3 BUNCHES OF FRESH ROSEMARY
SALT
BLACK PEPPER
PICKLED GREEN BEANS FOR DECORATION
Directions
Leave the beans in the water 1 night before. Saute onions, carrots and celery with butter in a saucepan. Add the garlic and bacon and cook. Add 1 tablespoon of vegetable broth and cook for another 5 minutes. Drain the soaked beans and add them to the pan. Add tomato paste and vegetable broth and cook for half an hour to 40 minutes. When the beans are soft, add the pasta and vegetable broth and cook for another 10 minutes. Garnish with pickled beans and serve.
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