Zeytinyağlı Taze Börülce — Aegean Cowpeas

Fresh börülce pods are a beloved Aegean summer vegetable. Slow cooking with ripe tomato, onion, and olive oil makes a soft, deeply savory zeytinyağlı meze.

Serves 6 | Prep 20 minutes | Cook 50 minutes

INGREDIENTS

• 800 g fresh cowpea pods or very slender green beans

• 1 large onion, sliced

• 3 ripe tomatoes, peeled and chopped

• 2 garlic cloves, sliced

• 120 ml extra-virgin olive oil

• 1 tsp sugar

• 1 tsp salt

• 120 ml hot water, as needed

• Lemon wedges, to serve

METHOD

1. Trim the pods and remove any strings; leave slender pods whole or cut long ones in half.

2. Layer onion, garlic, pods, and tomatoes in a wide pot. Add sugar, salt, olive oil, and the water.

3. Cover with parchment and a lid. Cook over very low heat for 45–50 minutes, until completely tender but intact.

4. Cool in the pot so the beans absorb their juices. Serve at room temperature with lemon.

AUTHENTICITY NOTE

This is a zeytinyağlı, so tenderness is valued over crunch and the finished dish rests in its olive-oil-rich tomato juices. Fresh cowpea pods have a deeper flavor than standard green beans.