Green beans (French beans, string beans, Fine beans; in Turkish fasulya = singular, fasulye = plural), varieties of Phaseolus vulgaris, tend to be broader in width than American string beans or French haricots verts.
(Note: fasulye are not broad beans (bakla), also called fava beans. More…)
They are served in two forms in Turkey:
Taze fasulye (tah-ZEH fah-sool-yeh), “fresh green beans,” are whole green beans, sometimes cut into shorter lengths, usually cooked in a light tomato sauce and served by that name. However, taze fasulye may also be included in stews.
Kuru fasulye (koo-ROO fah-sool-yeh), “dried beans,” are just the seeds (not the outer flesh) of the green bean, which have been dried for preservation, and are then rehydrated by soaking, then cooked and served in a tomato sauce. They, too, may be included in other dishes.
Commonly, you can identify the beans by sight on plates and in soups and stews. I do not know if they are ground or pulverized and used in soups, stews, etc. I think not.
Are there green beans in it? = İçinde fasulye var mı?(EECH-een-DEH fah-SOOL-yeh VAHR muh)
Yes = evet (eh-VEHT)
No = hayır/yok (‘higher,’ YOHK)
I’m allergic to green beans = fasulye alerjim var (fah-SOOL-yeh ah-lehr-ZHEEM vahr)
Most processed food packages in Turkey contain lists of ingredients, often in several languages, but you may want to have a Turkish speaker help to interpret the ingredients list.
|Fava Beans (Bakla) Allergy|