Prep 30 mins
Cook 24 hrs
The only part in this recipe that is time consuming is the peas. If you haven't got the time to boil the peas just buy canned peas (3 cans should do it).
- 1⁄2 large red onions, grated or 1⁄2 large ground by hand with a bit of salt sprinkled on the onion
- 2 cups peas, soaked for 24hrs in salty water and boiled until done in the same water for soaking and drain well
- 4 roma tomatoes, diced
- 1⁄3 cup cilantro
- 2 tablespoons dill weed (dry or fresh what ever is available)
- 4 freshly squeezed lemons
- 3 tablespoons red wine vinegar
- salt and black pepper
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons sumaq
- 4 -6 finely chopped garlic
- Toss all the ingredients together.
- Marinate for a few hours or 24hrs and serve.
- Great with barbecued salmon.
This worked beautifully with a combination of canned black-eyed peas, chick peas and kidney beans!
Delicious! One of my favorite salads. In Turkey they often omit the cilantro - I can't stand the smell of it! Also, it is normally dressed with olive oil as well as the lemon. It can be made with normal white beans, too, and frequently is. They often add chopped hard-boiled egg, which is excellent. One addition I DON'T recommend is that of tahini, which they do in one area of the country - it turns a light, refreshing salad into a revolting...Erm... Can't think a word for it. Gloop?!
I thought this was wonderful. Made this for a party we had last weekend, and it was really excellent. I did not have sumac, and did about half and half cilantro and parsley, but other than that, made as directed. Several people thought it was reminiscent of a tabbouleh. It's definitely refreshing and summery, and extremely easy to make, especially if you use canned black-eyed peas (and I used three small cans, as suggested). Nye, this is excellent - I'll be making this often - thank you!