Sample Dishes from Turkish Cuisine
Dry Bean Salad (Fasulye Piyazı)
|Dry beans||1 cup||170 grams|
|Water||2 cups||400 grams|
|Onion||1 medium size||75 grams|
|Salt||1 ½ teaspoons||9 grams|
|Parsley||1 bunch||60 grams|
|Green pepper||1 medium size||15 grams|
|Tomato||1 small size||100 grams|
|Black pepper||¼ teaspoon||0.5 gram|
|Olive oil||4 tablespoons||40 grams|
|Lemon juice||3 tablespoons||30 grams|
Wash the dry beans
and soak overnight in 2 cups of water . Cook for 35-40 minutes until tender
and all the water is reduced. Peel the onions, wash, chop finely into half moons,
rub with ½ teaspoons of salt to soften. Wash the other vegetables. Seperate
the parsley leaves, remove the stem and seeds of the green pepper and chop both
finely. Chop the tomatoes into 1 cm. cubes. Add the beans and the black pepper
to the vegetables, mix and place in a serving dish.
(in approximately one serving)
|Vitamin A||931 iu|
|Vitamin C||27 mg|
Made in all regions.
Served as the second dish at lunch or dinner and also as an appetizer (meze).