March Recipes

FASULYE PIYAZI-Traditional Turkish salad

Serves 4-6
Preparation time: 10 – 15 minutes

2×400 gr/2 (14 oz) cans of cooked chickpeas
1/2 red onion, thinly sliced
3 medium tomatoes, roughly chopped
45-60 ml/3-4 tablespoon olives, halved and pits removed
A handful of parsley, chopped
Juice of 1 lemon
5 ml/1 teaspoon ground sumac – optional
1/2 teaspoon paprika flakes – optional
Salt and freshly ground black pepper to taste

Place the cooked beans in a bowl, after draining its juice and rinsing over warm water. Mix some salt and sumac with the onion slices well. This will soften the onions and make them more palatable. Add the onion, chopped tomatoes, half of the olives, parsley, and paprika flakes into the bowl. Pour lemon juice over this mixture.

Season with freshly ground black pepper and combine well. Arrange on a serving plate and garnish with remaining olives. Serve immediately or refrigerate until later.

      

Baked quince stuffed with raisins and walnuts

2 quinces corded and cut in half (or big apples)
2 tablespoons raisins
2 tablespoons of walnuts, crumbled

Put 4 halves of quinces on the baking sheet with skin on the bottom, sprinkle with cinnamon, if desired.

Distribute raisins and the walnuts among 4 pieces, filling up the core pit.

Bake for 35 minutes at 350⁰F/175⁰C.

Enjoy cooled or warm.