Pomegranate Mung Piyaz

Pomegranate Mung Piyaz

We take the miraculous beauty mung bean, also known as gin cowpea, which has been used in Anatolian cuisine for years, and use it in an unpopular piyaz recipe waiting to be discovered. How to make Mung Bean Piyaz with Pomegranate, what are the nutritional values of the recipe, the answers to all your questions about the mung bean piyaz recipe are here now! Mung beans, which we have recently heard of in our country, are mostly preferred in piyaz, salads and pilafs in Southeastern Anatolia, especially in Antep cuisine. You can prepare a big plate full of salad even with 1 water glass of this bean, which evokes a feeling of satiety with its high amount of protein and fiber content. It is so abundant. How can you make a salad with mung beans, which is ideal for those who want to lose weight, and forget the pomegranate, sour and olive oil sauce that complements them? Come on, flavor hunters, a wonderful piyaz recipe is waiting for you to discover it...

Ingredients
  • No ingredients found.
Preparation Info
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Rest Time: 0 min
  • Serving: 4 people
  • Difficulty: Kolay
  • Meal Type: -
Steps
  1. Put the bulgur, minced meat, onion, semolina, salt, red pepper flakes and black pepper in a bowl and start kneading. Add water little by little and make sure that the meatball dough comes together. When all the ingredients come together, form marble sized meatballs. Steam the meatballs for 15 minutes.
  2. In another pan, sauté the spinach or chard with oil until the water is absorbed. When it cools down, mix it with yogurt and put it on a serving plate. Place the cooked meatballs on it.
  3. Make red pepper butter in a sauce pan and pour it over the meatballs.
Allergens
  • No allergen info available.