Turkish cuisine · Vegetable Dishes

Black-Eyed Peas in Olive Oil

Soft-cooked black-eyed peas, dressed cold with olive oil, garlic, onions and plenty of lemon.

Ingredients · for 4 servings

• 300 g black-eyed peas (dried)
• 1 red onion
• 3 cloves garlic
• 80 ml olive oil
• 2 lemons
• 1/2 bunch parsley
• 1 tsp pul biber (Turkish pepper flakes)
• 1 tsp salt

Instructions

1. Soak the black-eyed peas overnight in cold water (soaking time not included), drain and rinse cold.
2. Bring to the boil in plenty of unsalted water, skim off the foam and boil uncovered over medium heat for 30–35 min. until the peas are soft but not bursting.
3. Drain, briefly rinse with cold water and let drain completely so the marinade doesn't become watery later.
4. Cut the red onion into paper-thin half-rings, knead briefly with 1 tsp salt and rinse under cold water – this takes away the sharpness.
5. Crush the garlic into a paste, mix with olive oil and the juice of the lemons, and gently toss the lukewarm peas in it.
6. Chill for at least 1 hr., then serve sprinkled with onion rings, chopped parsley and pul biber.