Recipe
Preparation
Dried green beans, preserved from the summer season, are washed and boiled in plenty of water, then drained. Finely chopped onions are sautéed in oil, and tomato paste is added. Two eggs are cracked into the pan and cooked. The drained beans are added to the eggs and sautéed over medium heat, stirring occasionally. Black pepper, red pepper flakes, and salt may be added according to preference.
The bean sauté is traditionally served with garlic yogurt and accompanied by flatbread (yufka).