Barbunya pilaki (olive-oil borlotti beans with tomato, cold)

Part of the olive-oil (zeytinyağlı) family of Turkish dishes, eaten cold as a starter or light lunch. Found on the meze trays of Istanbul's meyhanes too.

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Method

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1. Cook the onion and garlic in half the oil until translucent.
2. Add the carrot and potato, fry for 3 minutes, then add the tomato paste and grated tomato. ⏱ Timer: 3 min
3. Add the beans, sugar, hot water and salt, and cook covered over low heat for 25-30 minutes, until the vegetables are soft and the liquid has thickened. ⏱ Timer: 25 min
4. Take off the heat, stir in the remaining olive oil and lemon juice, and cool to room temperature, covered.
5. Sprinkle with parsley, and serve cold or at room temperature.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The raw olive oil added at the end gives it a silky finish — don't skip it.
• Even better made a day ahead.

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