Meze Atlas, Cooked in olive oil

Barbunya Pilaki

Name: Barbunya Pilaki
Prep time: 105 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 250 g dried barbunya (borlotti) beans; 100 ml olive oil; 1 onion, chopped; 4 cloves garlic, sliced; 2 carrots, diced; 1 potato, diced; 1 tbsp tomato paste; 2 tomatoes, grated; 1 tsp sugar; 1½ tsp salt; ½ bunch parsley, chopped; 1 lemon

/bar·BOON·ya pee·la·KEE/

Borlotti beans braised in olive oil with carrot, potato and tomato

6serves

1 hr 45 minactive time

Goes with

Rakı

Earthy beans and tomato in olive oil are a classic base for rakı, which lifts the richness.

Also good with red wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

250 gdried barbunya (borlotti) beans
100 mlolive oil
1onion, chopped
4 clovesgarlic, sliced
2carrots, diced
1potato, diced
1 tbsptomato paste
2tomatoes, grated
1 tspsugar
1½ tspsalt
½ bunchparsley, chopped
1lemon

Method

Soak the beans overnight (at least 12 hours) in plenty of cold water.
Drain, cover with fresh water and simmer for 40 to 50 minutes until just tender. Drain, keeping 500 ml of the cooking water.
Cook the onion and garlic in the oil for 5 minutes, add the carrots and potato for 3 minutes, then the tomato paste and grated tomatoes.
Add the beans, sugar, salt and the reserved water. Cover and simmer gently for 25 minutes until the vegetables are soft and the liquid has thickened.
Cool in the pan. Serve at room temperature with parsley and a squeeze of lemon.