Kuherbsen

Cowpea, known as Börülce in Turkish, is a staple legume in Aydın’s cuisine, often used in salads, stews, and pilafs. The beans are typically cooked until tender, then tossed with olive oil, lemon juice, and garlic to create a refreshing salad that is enjoyed as a side dish or a light meal. In Aydın, cowpeas are also used in traditional stews, combined with tomatoes, onions, and spices, creating a hearty, flavorful dish. The versatility and nutritional value of cowpeas make them a cherished ingredient in the region’s culinary traditions.