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Turkish Barbunya Pilaki Recipe

A light summer dish, perfect for the meze table or as an accompaniment to cold meats.
Course Meze
Cuisine Turkish
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 376kcal
Author Turkey's For Life


  • 1 kg borlotti beans podded (they will weigh approx 500g after podding)
  • 3 medium carrots peeled & sliced horizontally
  • 2 large tomatoes roughly chopped
  • 2 large onions peeled, halved & sliced into half moons
  • 1 green capsicum pepper deseeded, quartered lengthwise & finely sliced
  • 4 cloves garlic peeled & finely sliced
  • 3 tbsp olive oil
  • 1/2 tsp sugar
  • 1 mug hot water
  • 1 large handful flat leaf parsley finely chopped
  • salt & pepper to season
  • 1 wedge fresh lemon to serve


  • In a large saucepan, gently heat your olive oil and add the sliced carrots.
  • Allow to cook for a few minutes before adding the sliced onion and green pepper.
  • Stir around for 5 minutes or so until the onion starts to sweat and turn transparent.
  • Now add your chopped tomato, garlic and hot water.
  • Add salt & pepper to taste and the sugar and stir it all together.
  • Bring to the boil and then leave to simmer for approx 10 minutes.
  • Now add your fresh borlotti beans.
  • Stir them in, partially cover your pan with a lid and leave the barbunya pilaki to simmer for 30 minutes.
  • After 30 mins, check to see if your beans are soft.
  • Remove from the heat and add the barbunya pilaki to a serving dish and leave to cool.
  • Once at room temperature, serve your barbunya pilaki with a squeeze of fresh lemon juice over the top and a garnish of chopped parsley.


  • If you are using tinned barnbunya (borlotti) beans, use an 800g tin and drain the liquid. Rinse them and add them 10 minutes before the end of cooking time.
  • If you are using tinned, chopped tomatoes, a 400g tin should be enough.
  • All weights are approximate and you can add or reduce quantities slightly to suit your personal taste.