Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, June 29, 2015

Shelled Fava Beans in Olive Oil

(Zeytinyagli Ic Bakla)

Shelled Fava Beans in Olive Oil
1⁄3 cup fresh fava beans, shelled*
50ml (scant 1⁄4 cup) extra virgin olive oil (half for cooking, half for after cooking)
1-2 garlic cloves, chopped
2-3 green onions, chopped
1 small carrot, peeled, chopped
1⁄4 cup Bell peppers, chopped
11⁄2 cups warm water
1 tsp sugar
1 tbsp lemon juice

Fresh dill, chopped

Heat up the garlic and olive oil in a medium-sized pot. When the smell of the garlic comes out, add the remaining ingredients and stir. Cover halfway with the lid and cook at low-medium heat until the vegetables are tender.

Let it cool down in the pot. Then, place on a serving platter. Drizzle with the remaining olive oil.

Garnish with dill. Serve at room temperature or chilled.

*Remove the beans from the big pods. Peel off the outer shells using a small knife.



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