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Turmus
Brined lupini beans
Turmus: brined lupini beans, the salty snack sold in paper cones on the Corniche and at Levantine weddings
Strolling the Beirut Corniche or a Sunday market in Amman, you will pass carts selling turmus: plump golden lupini beans kept in salted water, scooped into paper cones and eaten by nicking the skin with your teeth and popping out the bean. They are also a fixture on mezze tables and a fasting snack for Lent. Dried lupins are naturally very bitter and must be soaked for days to wash those compounds out; never eat them while they still taste bitter, and if you are allergic to peanuts, check with a doctor first as lupin allergy is linked. A jar of ready-debittered lupini, drained and seasoned, is a quick shortcut. The common mistake is salting the beans before they are fully sweet, which seals the bitterness in. Chef's tip: finish with lemon, cumin and a little chilli just before serving; the salty brine keeps them, the dressing makes them moreish.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the beans
- 1 ⅛ lb dried lupini beans
- 12 ½ cups waterfor boiling, plus plenty for soaking
- 3 tbsp saltfor the brine
- 6 ¼ cups waterfor the brine
To serve
- 2 tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp chilli flakes (optional)
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Method
0/5 doneStep 1: Rinse 1 ⅛ lb dried lupini beans, cover with plenty of cold water and soak for 24 hours. They will double in size.
1440 minStep 2: Drain, put in a large pot with 12 ½ cups water and bring to the boil. Simmer for 1 hour, until tender to the bite. Drain and rinse.
60 minStep 3: Cover the beans with fresh cold water and keep in the fridge. Change the water twice a day for 5–7 days. Each day, taste one bean (spit it out if bitter). They are ready only when there is no bitterness at all.
1440 minStep 4: Dissolve 3 tbsp salt in 6 ¼ cups water, pour over the drained beans and refrigerate for at least 1 day. They keep in their brine for 2 weeks.
1440 minStep 5: To serve, drain a bowlful and toss with 2 tbsp lemon juice, 1 tsp ground cumin and ½ tsp chilli flakes. Eat by splitting the skin with your teeth and squeezing out the bean.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 15 g
- Carbs
- 9 g
- Fat
- 3 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does turmus take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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