TURKISH FOOD RECIPES
-
- Beans & Rice
- Black Eyed Pea Salad
- Börek
- Bulghur Rice
- Carrot Pancake
- Chickpea Salad
- Circassian Chicken
- Feminine Meatballs
- Fish Balls
- Hummus
- Mediterrenean Salad
- Mussel & Rice
- Pilaki
- Red Beans (Barbonuia)
- Stuffed Meatballs
- Sultan's Pasta
- Walnut Cake
- Walnut Paste
- Walnut Pie
- Ingredients:
250 gr (8 oz) black-eyed peas -picked clean and washed
2 tablespoons lemon juice
375 gr (12 oz) courgettes
Salt
For the dressing: At least 3 tablespoons olive oil per person, 1 lemon -quartered, Salt and black
pepper
-
How to Make:
- In a medium saucepan, cover the black-eyed peas with water, boil for three minutes and drain, discarding the water.
- Cover with fresh water, add the 2 tablespoons lemon juice (to prevent their
discoloring during cooking) and salt.- Cover and simmer for 25 minutes.
- Cut the courgettes in 5 cm (2-inch) pieces and then quarter them lengthways.
- Add them to the pan and cook for 5-7 more minutes. Do not strain.
- Serve in individual soup plates, allowing 2-3 pieces of courgette per person with some of the cooking liquid as well; pour plenty of olive oil on top, season and offer the lemon quarters to be squeezed according to individual preferences. (Do suggest, though, that the more lemon juice the better!)