Pilaki
Pilaki is a style of meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar, and olive oil. Beans used in this style are white beans, or borlotti beans. They are served cold, garnished with parsley and slices of lemon. Fish pilaki is also a popular recipe.
Name and origins
The name "pilaki" comes from the Greek word "plakion" (Greek: πλακίον), referring to a fire-resistant stone cooking vessel.
It originated in the Byzantine Empire, being used in Byzantine cuisine.
Variants
In Greek cuisine, this style is known as plaki. In Bulgarian cuisine the name is "plakiya".
See also
- Gigandes plaki, a similar Greek dish.
- Piyaz, another Turkish bean dish.
- Rajma, an Indian dish.
- Red beans and rice, a Louisiana Creole specialty.
References
- ↑ Butcher, Sally (6 October 2011). Veggiestan: A Vegetable Lover's Tour of the Middle East. Pavilion Books. p. 191. ISBN 978-1-86205-884-2 – via Google Books.
- ↑ "Barbunya Beans (Barbunya Pilaki)". Archived from the original on 20 March 2025.
- 1 2 Doğan, Murat (2025). "The effects and contributions of Byzantine cuisine to modern Istanbul cuisine". Discover Food. 5 (1). doi:10.1007/s44187-025-00486-4. ISSN 2731-4286.
- ↑ "Plaki recipes" (in Greek). Archived from the original on 17 June 2025.
- ↑ "Plaki fish without onions, the old-fashioned way" (in Greek). 3 June 2021. Archived from the original on 17 June 2025.
- ↑ "Plaki: its history and 7 Greek recipes" (in Greek). 11 October 2024. Archived from the original on 17 June 2025.
Further reading
- The Sultan's Kitchen: A Turkish Cookbook. Özcan Ozan. 2001. Periplus Editions. ISBN 978-962-593-944-5.
- Companion Guide to Istanbul and Around the Marmara. John Freely, Susan Glyn. 2000. The Companion Guide. ISBN 1-900639-31-9.
- International Dictionary of Food & Cooking: Ingredients, Additives. Charles Gordon Sinclair. 1998. Taylor & Francis Cookery. ISBN 1-57958-057-2.
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