skip to content
Salad with Mung Bean and Black-Eyed Peas
Lavlazli Mas Piyazi
| Ingredients |
Amounts |
| Mung beans |
100 g |
| Black-eyed peas |
50 g |
| Sun-dried tomato |
50 g |
| Garlic chives |
1 bu. |
| Leeks, white parts only |
3 pieces |
| Carrot, large |
1 ea. |
| Eggplant, medium |
1 ea. |
| Pomegranate molasses |
2 Tbsp. |
| Opal basil, chopped |
1 Tbsp. |
| Green onions |
1 bu. |
| Mint |
1 bu. |
| Parsley |
2 bu. |
| Olive oil |
3 Tbsp. |
| Sumac |
1 Tbsp. |
| Salt |
to taste |
Method
- Boil the mung beans and black-eyed peas—don't allow to become mushy.
- Saute the garlic, leeks, sun dried tomato, and carrots.
- Dice the eggplant and deep fry.
- On a tray, put the boiled mung beans and black-eyed peas together. Add the sautéed vegetables and fried eggplant on top of it.
- Finely chop the garlic chives, opal basil, green onions, mint, and parsley, and put on top of the mixture on the tray. Top it with salt, sumac, pomegranate molasses and mix well.
Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.
