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,[1][2] or borlotti beans. They are served cold, garnished with parsley and slices of lemon. Fish pilaki is also a popular recipe.
Name and origins
[edit]The name "pilaki" comes from the Greek word "plakion" (Greek: πλακίον), referring to a fire-resistant stone cooking vessel.[3]
It originated in the Byzantine Empire, being used in Byzantine cuisine.[3]
Variants
[edit]In Greek cuisine, this style is known as plaki.[4][5][6] In Bulgarian cuisine the name is "plakiya".
See also
[edit]- Gigandes plaki, a similar Greek dish.
- Piyaz, another Turkish bean dish.
- Rajma, an Indian dish.
- Red beans and rice, a Louisiana Creole specialty.
References
[edit]- ↑ 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
[edit]- 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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