Turkish Food is such a joy; light, healthy, colorful it is something I relish a lot. I love to make a few of the dishes which are very similar to ours but with a distinct flavor that is synonymous with the place it comes from.
Many years ago I had eaten Börülce Pilaki at a food fest, a wholesome and flavorful Turkish dish made with black eyed beans \ cowpea \ lobia cooked in Olive oil with tomato sauce and many other vegetables and spices like onion, garlic, potatoes, carrots, red bell pepper, freshly ground black pepper, sugar, salt, cumin, bay leaf, fresh parsley leaves and spices lots of lemon juice. I had asked the lady how to make it and made once but it wasn’t appreciated in the masala loving Punjabi household. A few months ago I decided to make it again and to refresh the process correctly I referred to Almost Turkish blog by Burcu. I adapted the recipe to make it the way I saw the lady do it. It’s one preparation everyone must try at least once.
Lobia or Black Eyed Peas is loaded with nutrition and is a good source of folate, vitamin B1, or thiamine, vitamin A, soluble fibre, potassium to name a few. It is extremely versatile too. I love its buttery texture more than other beans.
Pilaki is a fresh and light bean stew eaten as part of the Turkish Meze. It is one of the popular dishes grouped as zeytinyağlı yemekler (olive oil dishes). They can be served hot or cold as a side dish with grilled fish or chicken. I absolutely love this particular one made with black eyed beans or Lobia as know it in India. It is healthy and light to digest so do give it a try.
Lobia or Black Eyed Peas – 400 gm ( soaked overnight or for a few hours till they swell up)
Onion, roughly chopped – 1 Large
Garlic, chopped- 4-5 cloves
Green chilies, finely chopped – 2
Carrot, thinly sliced or cut in discs – 2
Potatoes, peeled and cubed chopped – 2 medium
Tomatoes, finely chopped – 3-4 large + 4 tbsp tomato paste or 1/2 can of tomatoes
Olive oil – 3-4 tbsp
juice of 1/2 lemon
Bay leaves -2
Cumin Powder – 1/2 tsp
Chopped parsley – 1/2 cup ( I used a mix or Parsley & coriander greens)
Salt – to taste
Sugar – 1/2 tsp
Ground peppercorns – to taste
Crushed red pepper flakes – to taste
Note – Keep in mind to chop all veggies in approximately equal sizes so that they cook evenly.
Drain the soaking water of the beans, rinse and put in a pressure cooker with enough water and cook till they are tender but not soft or mushy. They Must retain the bite. Once done, strain them and keep the water aside. Usually it is thrown but I use it later in the dish as it has all the nutrients.
In a heavy bottom pan warm the Olive oil then turn the heat to medium low.
Add onion and let them sizzle as they cook. Add the chopped garlic, stir and sprinkle the sugar. Add salt and pepper and let it all cook for 2-3 minutes. Make sure the onions don’t brown too much. Just a translucent brown is good.
Add the green chilies and all the vegetables and then give it a good stir. Cover and cook till they are soft but make sure they retain their shape.
Stir in the tomato paste and chopped tomatoes and cook till you get a nicely incorporated saucy texture.
Add the drained cooked beans and stir so everything is incorporated properly. Add the reserved water from beans and boil it nicely. As it boils add in bay leaves, chili flakes, cumin powder and juice of half lemon.
Cook this on a low medium heat for 30-35 minutes or till the beans are soft.
Once the Pilaki is ready turn off the heat and add chopped parsley and / or coriander. Traditionally Dill is an essential part of the Pilaki but I didn’t have it so its not in the recipe. You must add 1 tablespoon full of chopped Dill if available. It gives Pilaki a very nice flavor. Cover the pot and let the steam cook the greens and fill the Pilaki with their aroma.
Garnish the Pikali and take it out in a serving dish with a wooden spoon and enjoy the melange of beautiful flavours and textures.