Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, September 18, 2013

Long Beans Salad with Cheese and Walnuts

(Cevizli-Peynirli Taze Börülce Salatası)

Long Beans Salad with Cheese and Walnuts
Branches of long beans or Chinese beans, wash, trim both ends, cut in 2 or 3
1/4 cup red onions, sliced, rubbed with salt and 1/2 tsp sumac
1/3 cup Turkish Tulum* or feta or goat cheese, crumbled
1/4 cup walnuts, crumbled

1/4 cup extra virgin olive oil
3 tbsp wine vinegar
1-2 garlic cloves, mashed with salt

Bring the water to boil. Add the beans and boil for about 15 minutes, drain. Season with salt and pepper. Whisk all the dressing ingredients. Pour all over the beans while they are still warm. Sprinkle red onions, cheese and walnuts over the top and serve.

*It is a Turkish cheese made from sheep's or mixed milk, harder and saltier than white (feta) cheese.



At 10:58 PM, Blogger Julia said...

This is a wonderful recipe! I only cooked the long beans for 5 minutes because we like them crisp. I am delighted to have another way to use my garden long beans.

I have a question about sumac. I am new to using it (I have just used it lightly on salads) and I really don't know how much to use-in this recipe I used 1/4 teaspoon. Would it have been better to use more? I would really appreciate more details about how to use sumac.

At 3:53 AM, Anonymous leyla said...

very good ımm :) wonderfull

At 10:13 AM, Blogger Binnur said...

Hi Julia,
Thank you! I am glad that you liked the salad:) It depends on how sour you like your salad or anything seasoned with sumac. I use 1/2 tsp sumac for this recipe:) Personally, I love the sour taste, for instance I sprinkle almost 1 tbsp sumac on my lahmacun (Turkish ground beef pizza) with lemon juice:)


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