Zeytinyağlı Barbunya
Istanbul — Mother recipe · en it
A dish from Istanbul that combines the intense flavor of the tomato with the crunchiness of the barbunya.
📷 E4024 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 200 gr of barbunya
- 4 tomatoes
- 50 ml of extra virgin olive oil
- 1 onion
- 2 cloves of garlic
- 1 teaspoon of sugar
- Salt and pepper to taste
- 100 ml of water
Method
- Rinse the barbunya carefully and slice them thinly.
- Dice the tomatoes and garlic.
- In a pan, heat the olive oil and sauté the garlic and onion until golden.
- Add the tomatoes and cook over medium heat for 10-15 minutes, stirring frequently.
- Add the barbunya slices and sugar, then cook for another 5-7 minutes.
- Add water, stir well, and let it boil for 2-3 minutes.
- Arrange the barbunya on a serving dish and pour the sauce over them.
- Season with salt and pepper to taste.
The story
Zeytinyağlı barbunya is a traditional dish from Istanbul that dates back to the 19th century, when wealthy families began serving more elaborate dishes.
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