Barbunya pilaki is one of the dishes of Turkish cuisine that contains olive oil, beans and sauce. Finely chopped onion and garlic, pinked in olive oil, provide the taste of the stew sauce, and tomato paste provides its color and sourness. The main part of the meal is barbunya. For barbunya recipe, kidney beans are soaked and boiled a day before, filtered, and cooked in a slow fire or 180 degrees oven in the sauce. Potatoes, carrots, celery, etc., which are diced and cooked alongside barbunya, add flavor. Salt, and sometimes sugar, is added for flavor during cooking. After the barbunya pilaki is cooled, it is served with lemon, parsley, and extra virgin olive oil on top.
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What Is Barbunya?
Before applying the barbunya recipe, let's find out what barbunya is. Barbunya, which is similar in appearance to beans but completely different in taste, is widely consumed in Italy, Spain, Turkey, and Greece. Kidney beans, which were first grown and developed in Ancient Greece, are also called Roman beans. This food, which is rich in fiber, is included in the lists prepared by diet experts for their patients. It is low in fat and rich in protein. A plate of kidney beans meets 50% of your daily requirment of protein. In this respect, it is an ideal food for people who do not like to consume meat. Barbunya, which belong to the legume family, are consumed frequently, especially in winter. Kidney beans, which are frequently consumed in countries that make up the world cuisine, such as Mexico, are found in plain purple color.
What Is Pilaki?
Pilaki is the name of a cooking technique. It is a type of dish that is cooked using olive oil together with vegetables such as onions, garlic, carrots, peppers, and tomatoes and can be eaten cold. In general, it is made with barbunya. While it gets its flavor from finely chopped onions and garlic sautéed in olive oil, it gets its color from tomatoes and tomato paste. Salt, black pepper and sometimes granulated sugar are used as spices. The most obvious difference in the preparation of the stew is that the slightly caramelized onion-vegetable tomato sauce is prepared in a pan beforehand and then taken to the baking tray with the red beans and then baked. It is served either hot or cold after the kidney beans are cooked until it becomes synonymous with the sauce. Barbunya pilaki, which is among the delicious appetizer recipes of Turkish cuisine, is served cold. It is usually served alongside meat and fish dishes. It includes boiled kidney beans, olive oil, and vegetables. At this stage, it is necessary to know the barbunya recipe.
How to Make Barbunya Pilaki
There are a few things to keep in mind for the barbunya recipe. Sugar cubes add flavor to olive oil dishes. Dishes with olive oil should be left to cool in the container in which they were cooked until they reach room temperature. In this way, the dish that is brewed becomes more delicious. After the dishes with olive oil are cooked and cooled to room temperature, drizzling some extra virgin olive oil on them before serving will bring their flavor to the fore. That's why you should pay attention to these issues while cooking barbunya pilaki.
Barbunya Pilaki Recipe
After acquiring the necessary materials for the barbunya recipe, you can start applying the recipe. However, you should cut vegetables such as carrots and potatoes into pinto-sized cubes. It will also cook more proportionally and look great. In addition, barbunya pilaki will be more delicious if it is kept covered in the refrigerator for a day.
Ingredients
The ingredients needed for the barbunya recipe are as follows:
- 500 g barbunya
- 1 teaspoon of olive oil
- 2 cups of hot water
- 1 carrot
- 1 potato
- 1 onion
- 1 teaspoon of tomato paste
- 1 clove of garlic
- Juice of half a lemon
- 1 teaspoon of granulated sugar
- Salt
For the above:
- 4 sprigs of parsley
Instructions
For the barbunya recipe, first, chop the onion into cubes and fry in olive oil until golden brown. Mince the garlic and mix it into the onion. Add garlic and fry for 2 minutes. Dice the potatoes, cut the carrots into rounds and add to the pot with the kidney beans. Add salt, sugar, and lemon juice. Add hot water and close the lid of the pot and cook on low heat until it softens and the water evaporates. Remove from the stove and let it rest for 15 minutes, then transfer barbunya pilaki to the serving plate. Serve garnished with finely chopped parsley.
