Barbunya ezmesi is a spicy Southeastern Turkish meze made from leftover pressure-cooked borlotti beans, mashed with garlic and lemon. A drizzle of sizzling chili-flecked oil on top gives the dip both its colour and its bite.
Drain the boiled barbunya beans and blend them with garlic, lemon juice, cumin, salt and half the olive oil, adding a splash of the cooking water if needed until you get a thick, smooth purée.
Heat the remaining olive oil in a small pan and fry the chopped onion until translucent, then take the pan off the heat and stir in the pepper flakes and isot pepper; adding them while the oil is still on the stove scorches them.
Spread the purée on a flat plate, make a shallow dip in the centre with a spoon, drizzle the chili oil over it and scatter the parsley on top.
Do not add too much water while blending, the purée should stay thick — a runny version spreads on the plate instead of holding its shape. Pour the chili oil over the pepper flakes only after taking it off the heat; if it is still boiling the flakes scorch and leave a bitter burnt edge alongside the heat.
Using haricot beans or chickpeas instead of barbunya gives a milder result; adding an extra tablespoon of lemon juice keeps the balance in that case.
Admin DadaGastro · verified in test kitchenAcılı yağı kaynar hâldeyken pul biberin üzerine döktüm ve pul biber anında karardı, ezmeye hafif yanık bir koku sindi. Tarifte ocaktan aldıktan sonra dökün yazıyor, ben o adımı atlamışım; ikinci denemede aynen yazdığı gibi yapınca renk kıpkırmızı kaldı ve tat çok daha temizdi.
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