MUNG BEAN AND ONION SALAD | MAŞ PİYAZI
Region: Gaziantep, Southeastern Anatolia
This dish is known as maşik or maşk-e in and around Southeastern Anatolia. It is also made as a standalone meal.
For the dressing:
The Turkish Cookbook
by Musa Dağdeviren
Drain the soaked mung beans, then cook in a pan of simmering water until soft, about 25 minutes. Drain.
Put the cooked mung beans into a large bowl, add 1/2 teaspoon of salt along with the dried chilli (red pepper) flakes, sumac, walnuts, olive oil and pomegranate molasses and gently combine.
To make the dressing:
Finely slice the fresh (green) garlic, spring onions (scallions), olives and the fresh chilli (chile). Heat the oil in a small saucepan over medium heat, add the sliced fresh (green) garlic, spring onions and chilli and cook for 3 minutes.
Meanwhile, finely slice the spring onions, fresh (green) garlic, mint, parsley, basil and tarragon. Pour the warm dressing over the mung bean mixture, then add the sliced spring onions, fresh (green) garlic, mint, parsley, basil, tarragon and pomegranate seeds. Toss gently and serve.
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From The Turkish Cookbook by Musa Dağdeviren. Photography by Toby Glanville. Copyright 2019 Phaidon.