Gaziantep-Style Mung Bean Piyaz (Home Adaptation)
In Gaziantep, this cold side dish combines boiled, cooled mung beans with scallions, parsley, pepper flakes, olive oil and pomegranate molasses. This home adaptation for four follows the method in registration No. 878, using less oil and pepper and weighing the greens. The nutrition summary uses catalog inputs. It does not account for draining losses and some fibre and sodium data are missing. Recipe sources and related recipeKaraman-style sulu batırık with tahini · TÜRKPATENT registration 878 · University of Alaska Fairbanks pulse guide
Ingredients
Ingredients
Step-by-Step Method
Simmer the mung beans
Pick over and rinse 150 g dried mung beans. Put them in a saucepan with 750 ml water and bring to a boil. Reduce to a gentle simmer for 25–35 minutes. Start tasting a few beans at 25 minutes. Drain when the centres are tender and most skins remain intact.
Drain and prep the greens
Discard the cooking water. Spread the beans on a wide plate and let cool for about 15 minutes, until no longer hot. Thinly slice 45 g trimmed scallions and chop 25 g parsley.
Mix the dressing and serve
Mix 35 g olive oil, 10 g pomegranate molasses, 2 g pepper flakes and 3 g salt in a large bowl. Add the cooled beans, scallions and parsley. Fold gently with a spoon and serve as 4 small side portions.
Chef's Tips & Tricks
Do the beans need soaking? In this method the dried beans go straight into the pot. Taste several to check doneness. The centres should be tender without a chalky core, with most skins intact.