How to cook Turkish peas? / Day

I always use it myself, not canned, but dried. The cost of its food is much cheaper, just requires prior preparation – you can’t cook spontaneously, because dried peas need to be soaked for at least 8 hours before cooking and then cooked for about 1-1.5 hours. It is for this reason that many choose canned – they are ready for use immediately and do not lose their good qualities. They can be added to soups, salads, curies or simply blur in creamy pastes.

How to properly prepare dried? They are first rinsed under cold water to remove dust or dirt, then make soak. Proportion – 1 cup of Turkish peas aplej with 3-4 cups of cold water. Optional add a pinch of soda – it helps to soften and shorten the cooking time. Soak for 8-12 hours, for example, overnight. After soaking, be sure to drain the water and rinse the peas again. Then make it boil.

The alternative method is a quick soaking that I have not used myself, but I have read that it works: boil the peas in the water and cook for 5 minutes. Then remove the boiler from the heat and allow to stand for 1 hour. Then drain the water and continue to cook as usual.

After soaking, pour new water (2-3 cm above the peas). At the beginning of cooking, nothing is added (such as salt or acid – lemon juice) as it will prolong the time until the peas become soft. Boil for 45-90 minutes, depending on the variety, the age of the pea and the duration of soaking.

If you want very soft (like humus), you should cook longer. If only for salads or stew, 45-60 minutes is sufficient. Removes foam formed at the beginning of cooking.

If you cook on low heat and put the lid on the boiler, you will get a smoother structure. At the end of cooking, salt or spices can be added.

Boiled Turkish peas can be stored in the refrigerator for up to 5 days or cooked more and frozen in portions and used later – such as soups, stews or salads.

These peas are one of the oldest cultivated legumes. They have been raised for more than 7,500 years in the Middle East, Mediterranean. Turkish peas like a warm, dry climate, characteristic of Spain, Italy, Greece, Turkey, Lebanon, etc. c. They grow well with a small amount of water, which is a large plus in regions where drought periods are common.

Turkish peas are cheaper than meat but provide a good source of protein, fiber and energy. 100 grams of boiled Turkish pea contains about 8-9 grams of protein, so they are a great choice for vegetarians, vegans and anyone who wants to reduce meat consumption.

These peas are also very rich – fiber helps to maintain a feeling of satiety for a longer period of time, regulates blood sugar levels and promotes digestion. At the same time, Turkish peas have a low glycemic index, thus providing energy gradually.