White Bean Salad with Tahini
Cooked white beans with a lemon-tahini dressing, tomato and parsley, topped with hard-boiled eggs. An Antalya-style home adaptation.
The Turkish pantry
Lemon juice
The juice squeezed from fresh lemons has its own identity, separate from whole lemon flesh.
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Freshly squeezed raw lemon juice, without peel or seeds. Its nutrition reference is juice, not whole lemon flesh.
Types & forms
Fresh juice
Squeeze and strain out seeds.
Bottled lemon juice · comparison
Read ingredients and storage directions; preserving recipes may require this specific form.
What to look for when buying
- Choose sound lemons that feel heavy for their size when squeezing your own juice.
- For bottled juice, distinguish pure juice from a sweetened lemon drink.
Prepare & cook
- Wash the fruit before cutting, then squeeze and remove seeds.
- Measure the juice rather than assuming every lemon yields the same volume.
Store it well
- Keep squeezed juice covered in the refrigerator and use promptly.
- Freeze surplus in measured portions for suitable cooking uses.
Substitutions depend on the dish
Vinegar
Changes aroma and acid strength. Never substitute by guesswork in a tested preserving recipe.
Nutrition
Lemon juice, raw [1]
| Nutrient | Amount |
|---|---|
| Energy | 22 kcal |
| Protein | 0.35 g |
| Total fat | 0.24 g |
| Saturated fat | 0.04 g |
| Carbohydrate | 6.9 g |
| Dietary fiber | 0.3 g |
| Total sugars | 2.52 g |
| Sodium | 1 mg |
| Cholesterol | 0 mg |
| Calcium | 6 mg |
| Iron | 0.08 mg |
| Potassium | 103 mg |
| Vitamin D | 0 µg |
Raw lemon juice, not flesh with peel, zest, lemonade or sweetened bottled juice. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Lemon juice balances the tahini dressing in piyaz and seasons the lentil dishes. The whole-lemon guide remains a separate buying and zest reference.
Cook with Lemon juice
Red Lentil and Bulgur Patties
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.
Red Lentil Soup
A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.
Baba Ganoush
Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.
Bone Broth Soup
Slow-simmered beef-bone broth made silky with yogurt, egg yolk and lemon, with garlic and a light dried-mint finish. This terbiyeli version turns homemade beef-bone broth into a smooth, lightly tangy soup. A terbiye is the whisked yogurt, egg-yolk and lemon mixture added gradually to the hot broth; a little flour helps it hold together.
Bulgur Salad
Fine bulgur coated with tomato and pepper pastes, lemon, pomegranate molasses and fresh herbs.
Eggplant Yogurt Salad
Flame-charred eggplant folded into garlic yogurt with lemon and olive oil, finished with parsley.
Fried Mussels
Crisp battered mussels on skewers, served with garlicky walnut-bread tarator and lemon. Mussel meats in a light sparkling-water batter, served with a bread-and-walnut tarator. Midye tava is associated with İstanbul’s coastal food culture; it is distinct from rice-stuffed midye dolma.
Green Lentil Salad
Whole green lentils with tomato, onions and parsley in a cumin, mint and lemon dressing.
Green Olive Salad
Green olives, tomato, parsley and spring onion in a tangy pomegranate and lemon dressing.
Hummus
Smooth chickpeas blended with tahini, lemon and garlic, finished with olive oil and red pepper.
Kunafa
Crisp buttered kadayıf surrounding melting unsalted cheese, finished with syrup and pistachios.