The Turkish Technique called “Tirit”

There are many cooking and presentation techniques in Turkish cuisine.  One of these techniques is Tirit. Tirit means “bread soaked in liquid”. This technique emerged from combining bread with aromatic liquid and serving various vegetables or meats on this bed of bread.  This Creamy White Beans with Tahini is a traditional “tirit” recipe.

Bread has been considered sacred in Anatolia since the dawn of civilization. For this reason, even if it gets stale, it is never thrown away, it is instead transformed into another dish. Bread, pita, or lavash are placed on a large plate and soaked in a liquid. This liquid can sometimes be broth or stock, sometimes tomato sauce, diluted plain yogurt, and sometimes tahini as in Vartabit Pacha. The meal reaches its peak with the main ingredients placed on this bed of bread. Meat, poultry, and game are more common than legumes but they rival other “meatier” Tirit dishes! This traditional recipe, completely vegan, with white beans and tahini, deserves its own fame.

TURKISH WHITE BEANS WITH TAHINI

This white beans recipe is one of the easiest to prepare in Turkish cuisine, the deliciousness of this dish may take you by surprise! It will even make you feel like a chef once you taste it. In addition to being a high protein and high fiber meal, Vartabit Pacha will turn into a staple meal with its excellent taste and satiety.

TURKISH WHITE BEANS WITH TAHINI 3

We know that tahini, garlic, and lemon always go hand in hand. In the Vardabit Pacha, white beans are added creating a new harmony and is poured over the fried crispy pita. Spicy olive oil sauce is poured over it. It is served by adding chopped parsley, which will make the final touch to the meal.

Serve immediately

I would like to state that this dish should be consumed immediately after preparation. It will be much more pleasant to eat while the bread inside is still crispy. And remember, it’s the respect for bread that brings out this technique. That’s why you don’t have to use pita in this recipe. You can use any bread you have available, even if it is stale, it will make you feel good to use it for a fresh meal!

For more classic Turkish Dishes click here.

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Vartabit Pacha (Turkish White Beans With Tahini)

Feyza Kirmaci
4.34 from 6 votes
Prep Time 15 mins
Cook Time 1 min
Total Time 16 mins
Course Appetizer, Side Dish, Snack
Servings 2
Calories 680 kcal

Ingredients
  

  • 1/2 cup tahini
  • 1 lemon, freshly squeezed
  • 2 garlic cloves, minced
  • salt, to taste
  • 1/4 cup water
  • 1 cup white beans, boiled & drained from dried or 1 cup canned, rinsed.
  • 1 pita bread, diced & toasted

For the Drizzling:

  • 2 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes (use less if you want less spicy)
  • 1/4 tsp cayenne (use less if you want less spicy)
  • 1/4 tsp cumin

For the Serving:

  • 3 sprigs parsley, chopped

Instructions
 

  • Mix the tahini, lemon juice, and minced garlic in a large bowl.  Add the water and whisk them well to soften the consistency. Then add the salt to taste.
  • Add the white beans to the mixture, then mix them. Set aside.
  • Heat the olive oil in a saucepan for about 30 seconds and add the spices and cook for about 10 seconds.
  • Arrange toasted and diced pita breads on a plate, then pour the white beans & tahini mixture on top of the pita bread.
  • Then drizzle the olive oil mixture on top of the white beans and sprinkle the chopped parsley before serving.

Nutrition

Calories: 680kcalCarbohydrates: 54gProtein: 20gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 16gMonounsaturated Fat: 22gSodium: 180mgPotassium: 815mgFiber: 9gSugar: 2gVitamin A: 182IUVitamin C: 34mgCalcium: 199mgIron: 6mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Feyza Kirmaci
Feyza is a chef, food photographer and stylist based in Istanbul. After her education and experience as a chef, she dedicated herself to creating content around food & culture. As an avid traveler, she loves experiencing new cultures and cuisines. She always aspires to use locally supplied ingredients and is eager to introduce the lesser-known tastes of Turkish cuisine to the world.
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