Greek Pilaki Appetizer: 5 Simple Ingredients #mediterraneandiet

This video is a cooking vlog of the most amazing Greek Appetizer named Pilaki, as part of my cooking channel: the Real Mediterranean Diet. This recipe for the Greek Pilaki is the most refreshing and filling appetizer I have ever had. Follow along as I cook this flavor filled recipe….Subscribe to my channel if you love cooking simple and wholesome meals.

This vegetarian chili is packed with tender beans, sweet vegetables, and a rich tomato base. Best of all, it’s served cold, making it the perfect dish for any season. I’ll show you how to bring out all the Mediterranean flavors in this easy, vibrant dish.

Greek Mezze or Pilaki – Vegetarian Chili Served Cold
Ingredients:
• 2 cups dried Pinto beans (soaked overnight) OR 2 cans of Pinto beans (rinsed and drained)
• 1 large Carrot, chopped or grated
• 3-4 tablespoons Tomato paste
• 2 cloves Garlic, sliced
• 3-4 tablespoons Olive oil (for sautéing)
• 1 teaspoon Sugar
• 3-4 cups Water (adjust to your preferred consistency)
• Salt, to taste
• Garnish: Chopped parsley, a drizzle of Olive oil, and Lemon juice (optional)

1. Prepare the Beans:
o If using dried Pinto beans, soak them in plenty of water overnight. The next day, rinse them well and boil them in a separate pot until they are somewhat tender (about 30-40 minutes). Once done, drain the beans and set them aside.
o If using canned Pinto beans, simply rinse them under cold water to remove any excess liquid and set aside.
2. Sauté the Vegetables:
o Heat 3 tablespoons of olive oil in a large pot or pan over medium heat.
o Add the chopped onions and sauté until they are softened and translucent, about 5 minutes.
o Stir in the tomato paste and sauté for 2-3 minutes, letting it deepen in flavor and color.
3. Add the Veggies:
o Add the grated or chopped carrots to the pot and sauté for another 2-3 minutes.
4. Add the Garlic and Seasonings:
o Add the sliced garlic and sauté for another minute until fragrant.
o Stir in the sugar and salt. The sugar will help balance the acidity from the tomato paste.
5. Combine the Beans:
o Now, add your cooked (or canned) Pinto beans into the pot. Give everything a good stir to combine.
6. Add the Water:
o Pour in 3-4 cups of water (depending on how thick or soupy you prefer your dish). Stir everything together.
o Bring to a boil, then reduce the heat to low and let it simmer gently for about 40-50 minutes. The vegetables should be tender, and the beans should be fully cooked and infused with the flavors.
7. Final Adjustments:
o Check the seasoning and more salt to taste. If you prefer a thicker consistency, let it simmer a bit longer; if you want more liquid, feel free to add a little more water.
8. Chill and Serve:
o Once cooked, remove from heat and allow the dish to cool down to room temperature. Once it’s cool, transfer it to the fridge to chill for at least 1-2 hours (it’s even better if left overnight).
9. Garnish and Serve:
o Before serving, drizzle with a bit of extra olive oil, and optionally squeeze some fresh lemon juice over the top.
o Garnish with freshly chopped parsley for a burst of color and freshness.

Tips:
• This dish can be made in advance and keeps well for 3-4 days in the fridge.
• It’s typically served cold, but if you prefer it warm, just reheat gently on the stove before serving.

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