Shellfish Dish

Kabuklu Yemeği is a traditional vegetable dish based on the practice of drying fresh beans for consumption during winter months. Also known as “Çamaşırlı,” the dish is prepared by drying, boiling, and cooking shell-less (beardless) beans with onion, tomato paste, and spices. In the regions of Alanya and Muğla, Kabuklu Yemeği is considered part of the local cuisine and is included among traditional dishes that use dried vegetables.

Kabuklu Yemeği (Culture Portal) Image credit: Aydın Duru

Geographical and Cultural Context

Kabuklu dried bean dish is classified among vegetable dishes in the local cuisines of Alanya and Muğla. It is evaluated within the regional culinary tradition alongside other local dishes. In Alanya cuisine, the dish known as “kabuklu kuru fasulye düzmesi” is situated among culinary practices rooted in local produce.

Ingredients

The main ingredients used in preparing Kabuklu Yemeği are:

• Dried fresh beans
• Dried onion
• Olive oil
• Cornmeal
• Tomato paste
• Ground red pepper
• Garlic
• Pomegranate molasses

Preparation and Cooking Method

Dried fresh beans are boiled in boiling water. In a separate pot, olive oil is heated and chopped onions are sautéed. Cornmeal is added to the sautéed onions; once the flour is lightly toasted, tomato paste and ground red pepper are incorporated. The cooking liquid from the boiled beans is added to form a sauce, which is then brought to a boil. The boiled beans are then added to the pot, and the dish is cooked further until the oil rises to the surface. After cooking is complete, a mixture of crushed garlic and pomegranate molasses is poured over the dish. It is served hot.

Place Within Local Cuisine

Kabuklu Yemeği is categorized among vegetable dishes in the local cuisines of Alanya and Muğla. It is assessed alongside other traditional dishes within the regional culinary framework. In this regard, Kabuklu Yemeği exemplifies traditional cooking practices based on the use of dried vegetables.