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Turmus

Name: Turmus
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Lebanese
Ingredients: 500 g dried lupini beans; 3 l water; 3 tbsp salt; 1.5 l water; 2 tbsp lemon juice; 1 tsp ground cumin; 0.5 tsp chilli flakes

Turmus: brined lupini beans, the salty snack sold in paper cones on the Corniche and at Levantine weddings

Features:

Vegetarian

High protein Dairy free Make ahead

Cuisine:

Lebanese

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

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Ingredients

Serves8

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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lemon juice

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Method

0/5 done

Step 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 min
Step 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 min
Step 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 min
Step 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 min
Step 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.

Recipe by

KrazyBadal

All recipes by this chef →

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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