This cold Turkish meze is made by soaking dried broad beans overnight, peeling them, and cooking them with carrot and tomato in olive oil. It is enjoyed at raki tables or alongside a light evening meal.
Heat the olive oil in a saucepan and sauté the onion, carrot and garlic for a few minutes.
Add the grated tomato and sauté briefly.
Add the peeled broad beans, enough water to cover them, the sugar and salt. Cover and cook over low heat until the beans are tender.
Remove the pilaki from the heat and leave it to cool. Sprinkle with dill and serve cold.
Important: soaking the dried broad beans in plenty of water overnight and peeling them shortens the cooking time and gives a much smoother texture. If you skip this step, the beans may remain firm.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
