سلطة الماش التركية

We wash and soak the mung beans overnight, and the next day we drain them well, then add a liter of water and let it boil. After that, we cook it on low heat for 20-25 minutes until it is tender.

We strain it and let it cool in a large bowl, then we add the walnuts, sumac, pomegranate molasses, and chili flakes, along with 2 tablespoons of olive oil and the chopped olives. Then we gently mix until the ingredients are well combined.

In a small skillet, we add a little olive oil and sauté the chopped onion and minced garlic for a few minutes. Then we add the red pepper paste and continue cooking for a few more minutes. We let it cool slightly before adding it to the mixture.

Now we add all the chopped vegetables (mint, parsley, green onions, red pepper), then we add the pomegranate seeds and the lemon juice, olive oil, and you can add salt and pepper to taste. We mix gently and serve the salad with more pomegranate molasses.