Turkish black-eyed peas with tomatoes (Lubiya) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 326) by Gil Marks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tomato sauce for tomatoes.

  • schwicke on January 02, 2012

    I converted the recipe to the pressure cooker. I put 2 T canola oil in the bottom of the pressure cooker, sauteed with onion and garlic until softened with 1 teaspoon aleppo pepper, added the peas (unsoaked) and 2.5 cups water. Cooked it at pressure for 15 minutes (a little long as ours were older peas), then did a quick release and added the tomato paste, tomatoes, salt, sugar and black pepper and let simmer for about 10-15 minutes. I served it over 1/2 cup of a 50/50 blend of millet and quinoa.

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