Black-eyed pea and herb salad (lolaz bostanası)
Ingredients
- 100 gBlack-eyed peas (loğlaz)
- 15 gParsley
- 15 gSpring onion
- 51.6 gLemon juice
- 5 gRed pepper flakes
- 3 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Black-eyed peas (loğlaz)53%
- Lemon juice27%
- Parsley8%
- Spring onion8%
- Red pepper flakes 3%
- Salt 2%
Ingredients by weight, heaviest at the bottom.
Method
Rinse and pick over the black-eyed peas, boil them in plenty of water until soft and drain.
Clean the spring onion and parsley and chop them finely.
Put the peas and the chopped greens in a bowl.
Mix lemon juice, salt and red pepper flakes into a dressing. Pour it into the bowl, toss well and serve.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026