Peleki

Place the grey peas in a large bowl, cover with cold water by at least eight centimetres, and soak overnight for twelve hours. Do not add salt to the soaking water, as it toughens the pea skins and prevents even cooking.

Drain and rinse the soaked peas, then transfer them to a large pot. Cover with fresh cold water by five centimetres, bring to a boil, then reduce to a gentle simmer. Cook partially covered for sixty to ninety minutes until tender but not mushy.

While the peas cook, place the diced smoked smoked turkey in a cold, large skillet and turn the heat to medium-low. Render the fat slowly for ten to fifteen minutes, stirring occasionally, until the smoked turkey pieces are golden and chewy but not crispy.

Remove the cooked smoked turkey with a slotted spoon and set aside, leaving all the rendered fat in the skillet. Add the butter and diced onion to the hot fat and sauté for eight to ten minutes until the onion is soft, sweet, and golden.

Drain the cooked peas thoroughly and add them to the skillet with the onions. Return the smoked turkey pieces to the pan and fold everything together gently, being careful not to crush the tender peas as you combine.

Season with salt and plenty of freshly ground black pepper, then cook the combined mixture over medium heat for five minutes, stirring occasionally, to allow the peas to absorb the smoky smoked turkey flavour and heated fat.

Transfer the grey peas and smoked turkey to a warm serving dish and serve hot with a generous dollop of cold sour cream on top. This hearty dish is traditionally eaten during Latvian winter celebrations and holidays.