Kuru fasulye
Turkish white bean stew with tomato, onion and olive oil
Kuru fasulye is a stewed dish of white beans, olive oil, onion and tomato, central to Turkish cuisine and often called Turkey’s national dish. Sometimes meat or extra vegetables are added. It is usually served with rice or bulgur and often accompanied by cacık, a yoghurt and cucumber side.
- Often called the national dish of Turkey
- Mainly made with white beans, tomato, onion and olive oil
- Sometimes includes meat, especially pastirma
- Served with rice or bulgur and cacık
- Celebrated at an annual festival in Kaymaz, Sivrihisar
What is Kuru fasulye?
Kuru fasulye is a bean stew from Turkey, made mainly with white beans simmered in olive oil. Onion and either tomato paste or tomato sauce are nearly always included, giving the dish a rich, savory base. The stew sometimes features extra vegetables or meat, especially pastirma, a seasoned cured beef. The beans become soft and soak up the flavors of the sauce. Kuru fasulye is hearty and filling, with a gentle tang from the tomato and a mellow sweetness from the onion.
Where does Kuru fasulye come from?
This dish is a staple of Turkish cuisine and is often called the national dish of Turkey. Its name means 'dry beans' in Turkish, referring to the main ingredient. While the exact origins are not detailed in the sources, kuru fasulye is deeply rooted in everyday Turkish cooking and is also known in Azerbaijan as Mash Shorbasi. The dish has become a symbol of home-style meals and comfort food in Turkey.
How is Kuru fasulye made?
To make kuru fasulye, white beans are stewed with olive oil, onion, and either tomato paste or tomato sauce. The beans are cooked until tender, allowing them to absorb the flavors of the sauce. Sometimes, cooks add other vegetables or pieces of meat, with pastirma being a common choice. The process creates a thick, savory stew that is both simple and satisfying.
How and when is Kuru fasulye eaten?
Kuru fasulye is usually eaten for lunch or dinner as a main course. It is commonly served with rice or bulgur, which help soak up the sauce. A side of cacık, a yoghurt and cucumber dish, often accompanies the stew. The meal is popular in homes, restaurants, and communal settings, and is enjoyed as an everyday comfort food.
Kinds of Kuru fasulye
While the classic version uses only beans, tomato, onion, and olive oil, some cooks add meat, especially pastirma, or other vegetables for extra flavor. In Azerbaijan, a similar dish is known as Mash Shorbasi. The basic method and ingredients remain consistent, but local preferences and available ingredients can lead to small changes in each household.
What Kuru fasulye means
Kuru fasulye holds a special place in Turkish food culture, often seen as a symbol of national identity and home cooking. It is celebrated in festivals, such as the annual kuru fasulye festival in Kaymaz, Sivrihisar. The dish is widely recognized and loved across Turkey, appearing in daily meals and gatherings.
Questions people ask about Kuru fasulye
What is kuru fasulye made of?
It is mainly made with white beans, olive oil, onion, and tomato paste or tomato sauce. Sometimes other vegetables or meat, such as pastirma, are added.
Where does kuru fasulye come from?
Kuru fasulye is a traditional dish from Turkey and is also known in Azerbaijan as Mash Shorbasi.
How is kuru fasulye usually served?
It is commonly served with rice or bulgur and often accompanied by cacık, a yoghurt and cucumber side dish.
Is kuru fasulye vegetarian?
It can be vegetarian, as the basic version uses only beans, tomato, onion, and olive oil, but sometimes meat is added.
When do people eat kuru fasulye?
It is typically eaten for lunch or dinner as a main course and is an everyday food in Turkey.
Good reading and sources
The facts on this page come from the Wikipedia article "Kuru fasulye", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Turkey
All the food of Turkey
Kebabكَبَاب
🇹🇷 Turkey and 5 moreGrilled or roasted meat, often on skewers, found across the Middle East and beyond
Main dish, Lunch, Dinner
Pilaf
🇺🇿 Uzbekistan and 5 moreRice cooked in stock with spices, meat or vegetables, with each grain kept separate
Main dish, Lunch, Dinner
Moussakaμουσακάς
🇬🇷 Greece and 5 moreBaked casserole of eggplant or potato, often layered with meat and sauce
Main dish, Lunch, Dinner
Freekehفريكة
🇵🇸 Palestine and 5 moreRoasted green durum wheat grains, a staple across the eastern Mediterranean
Main dish, Lunch, Dinner
Its cousins elsewhere
All stews and curries
RatatouilleVegan
🇫🇷 FranceA Provençal stew of summer vegetables cooked in olive oil
Main dish, Lunch, Dinner
Cataplana
🇵🇹 PortugalSeafood and meat stew cooked in a sealed metal vessel from Portugal's Algarve
Main dish, Lunch, Dinner
BouillabaisseFish or seafood
🇫🇷 FranceA Marseille fish stew with local seafood, herbs, and saffron broth
Stew or curry, Lunch, Dinner
Ful medamesVeganفول مدمس
🇪🇬 Egypt and 5 moreStew of slow-cooked fava beans with olive oil and spices, a staple across Egypt
Main dish, Breakfast