 Barbunya pilaki served cold with lemon and parsley | |
| Course | Meze ormain course |
|---|---|
| Place of origin | Turkey |
| Region or state | Eastern Mediterranean |
| Serving temperature | Cold or room temperature |
| Main ingredients | Borlotti beans (barbunya),olive oil, vegetables |
| Variations | Regional spice and herb variations |
| Similar dishes | Plaki,gigantes plaki |
Barbunya pilaki is a traditionalTurkish dish made with borlotti beans (known asbarbunya in Turkish) stewed in olive oil with a medley of vegetables, garlic, tomato, and seasonings. A staple in the category ofzeytinyağlı (olive oil-based) dishes, it is typically served cold or at room temperature as a meze or a light vegetarian main course.
The wordbarbunya refers specifically to borlotti beans, also known as cranberry beans, which are recognized for their mottled red-pink skins before cooking.Pilaki denotes a style of cooking common in Turkish cuisine in which legumes or fish are gently simmered in olive oil with aromatics. The term derives from theGreek wordplaki (πλακί), pointing to shared culinary roots across theEastern Mediterranean.[1]
The dish commonly includes borlotti beans (soaked and cooked or canned), onions, garlic, carrots, tomatoes or tomato paste, olive oil, sugar, lemon juice, parsley, dill, and occasionally potatoes. The beans are typically parboiled and then combined with sautéed vegetables in olive oil. Tomato paste is added to form a light stew, which is simmered until the beans and vegetables are fully tender. Lemon juice and sugar are added to balance the savory and acidic flavors. The dish is chilled before serving to allow the flavors to meld.[2][3]
Barbunya pilaki is part of a broader family of Turkish vegetarian olive oil dishes calledzeytinyağlılar, traditionally served cold or at room temperature. These dishes are often enjoyed as part of a meze spread, especially in summer, and are commonly served with bread and lemon wedges.
Food writer Sally Butcher describes it as emblematic of the Turkish tradition of turning humble beans into "a feast," reflecting both frugality and refinement in Middle Eastern vegetarian cooking.[1]
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While the essential ingredients remain consistent, regional and household variations exist:
