Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Pilaf with Black Eyed Peas (Pilaf Recipes)

Banu Atabay's Lolazli Pilav
Main Page » Pilaf Recipes » Pilaf with Black Eyed Peas


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Pilaf with Black Eyed Peas



Instructions:
# Clean the black eyed peas and wash them. Cut them into pieces each has 1 inch width.Put them into a pot and add 2 cups pf water in it, cover the lid of the pot and boil it for 15 minutes.
# Add the washed cracked wheat, tomato paste and 1/2 tsp salt in it. Turn the heat to a level between medium and low, and cook it for 15 minutes.
# Meanwhile put the sunflower oil into a separate skillet. When the oil turns to hot add the finely chopped onion in it, and add 1/2 tsp salt in it. Roast until the size of the onions decreases.
# Add the roasted onion into the pilaf, and stir it gently.
# Cover the lid of the pot and rest it for about 15 – 20 minutes without placing a paper towel between the pot and its lid.
# Serve it hot.


Note: Pilaf with Black Eyed Peas is from the Gaziantep region. Black Eyed Pea is called as “Lolaz” in that region.


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1 cup cracked wheat for pilaf
8.8 ounces black eyed peas
1/2 tbsp tomato paste
1 tsp salt
1 medium onion
6 tbsp sunflower oil
2 cups water