Broad Beans with Olive Oil

Sample Dishes from Turkish Cuisine

Broad Beans with Olive Oil (Zeytinyağlı Bakla)

Preparation

Wash the broad beans and the dill. Snap off ends of beans and remove the coarse stems of the dill. Peel, wash and finely chop the onions. Place the oil and the onions in a saucepan and sautè for about 3-4 minutes, stirring occasionally. Add salt, lemon juice and water and leave to boil. Cut the broad beans into two cross wise, add to the pan and stir. Sprinkle with sugar and cook for 40-50 minutes until the beans are tender. Transfer to a serving dish. Chop the dill finely and sprinkle over the broad beans.

Servings: 6

Nutritional Value
(in approximately one serving)

Notes

It is cooked in all regions and particularly in the spring. Served with a dressing of plain or garlic added yogurt at lunch or dinner as the second course following the meat dish.