Almost Turkish recipes: Fresh Turkish-style Borlotti beans (Barbunya Pilaki)
Almost Turkish recipes
Fresh Turkish-style Borlotti beans (Barbunya Pilaki)
bean season again! These delicious nutty beans with red or dark purple spots are packaged
with a long list of health benefits (google it!) are also called borlotti,
Cranberry, Roman (not the Italian green ones) or October beans. In Turkey
These reddish delicious beans are named after another red delicacy:
the Mediterranean mullet, also known as Barbunya, from the Greek Barbounia.
Barbunya beans arrive
Farmer's markets in Turkey in midsummer, in pods and when they arrive
immediately become the most expensive item on the cart. There people are waiting
their arrival until they are ready to pay at the time of their arrival
whatever – it's definitely a seller's market. By the end of summer and the end
In the Barbunya season, however, Barbunya stocks begin to fall and Barbunya lovers
Invest in kilos and kilos of Barbunyas. You peel them and keep them in the
Freezer for the long Barbunya deprived winter. Although you can find dry
Barbunyas all year round, fresh barbunyas are always, and I can't stress that
enough, always better than dried ones.
Barbunyas are always cooked the same way in Turkish cuisine, i.e. H.
vegetarian, in a generous amount of olive oil with tomatoes. Cooked in each other
It's a shame, a total waste. "The" Barbunya dish, the Istanbul
Style is called Barbunya Pilaki. The word pilaki also comes from
Greek (do you remember "gigantes plaki"?) And in its Turkish form the word is a Generic name for a vegetable dish or
Seafood slowly braised with onions, garlic and tomatoes in olive oil and served
cold or at room temperature. However, there are delicious seafood
Pilakis, the name in the time happened to be associated only with bean pilakis,
Cannellini and Barbunya, to be exact. This is my recipe for barbunya pilaki.
is traditionally made with potatoes and carrots; However, I really don't like it
Potatoes in this dish; I firmly believe that potatoes have a cloudy taste
Barbunyas. I replace potatoes with green peppers or in their absence.
with sweaty Italian peppers.
I usually cook
Barbunyas in a pressure cooker because it is faster. You can use this recipe with
normal or instant pots.
2 pounds fresh
barbunyas in pod, pod them. Sometimes when they are very fresh, the pods are firm and difficult to peel. If so, leave them in a cloth bag for a day or two to breathe and relax.
1 medium onion,
3 carnations from
Garlic, finely chopped or thinly sliced
1 potato, peeled
OR if you want
to try my version 3-4 sweet green peppers cut into small pieces
1 carrot, cut
Half or quarter moons
2 large tomatoes,
grated or chopped in a food processor
1/3 cup of olive
Oil, for starters, and when you're ready, add an extra heaping tablespoon (we'll do it
believe in olive oil)
1 tbsp tomato
Beans. Your 2 lb fresh Barbunya beans will decrease to ~ 1 lb after peeling. she
could come in different sizes and colors, all right. Do not be alarmed. you will be
lose their bright colors and turn brown after cooking. Still all good.
– Add olive oil
Put in the pot and add onions after warming up. Cook for 4-5 minutes on medium heat
high heat until softened.
Let garlic, bell pepper or potatoes and carrots cook for 2-3 minutes.
-If you think
Your tomatoes are not bright red in color, which is common
Tomato paste. If so, add it now and cook for a minute.
– Add barbunyas
and tomatoes, and stir for a minute or two.
-If you use
a pressure cooker, cover and cook on a low setting after the steam for 16-18 comes out
Protocol. (I have a young clientele who likes soft food, so I go for 18 minutes).
If you're using a normal saucepan, cover it and let it simmer at low temperature for 30-35 minutes
Beans are cooked. Check from time to time that the water doesn't run out.
If so, boil some water before adding more.
-Once it is
cooked, let it cool to room temperature in its saucepan with the lid closed.
is a traditional olive oil dish and is served like all olive oil dishes
Room temperature or cold, with lemon wedges. A dash of lemon juice brightens Barbunyas in an unimaginable way. With grilled meat, rice or serve
with crispy bread. It is kept in the refrigerator for a week.