VegetarianŞekerpare
55 min · 982 kcal · Snacks · Middle Eastern
Middle Eastern
Fava
A cool, silky Turkish meze of dried broad beans simmered with onion until they collapse, then puréed, chilled until sliceable and finished with olive oil, dill and lemon. Served as part of a meze table with bread.
Method
- Put 90 g of dried split broad beans in a bowl, cover generously with cold water and leave to soak overnight, or at least 12 hours. Drain, rinse well and pick out any dark or hard beans.
- Warm 1 tbsp of olive oil in a small saucepan over low heat. Add 1 finely chopped small onion with a pinch of the salt and sweat gently for 8 minutes, stirring, until completely soft and translucent but not coloured — any browning will darken the finished fava.
- Add the drained beans, 300 ml of water, 1 tsp of caster sugar and 0.5 tsp of salt. Bring to the boil, skim off any froth, then cover and simmer on the lowest heat for 40-45 minutes, stirring now and then, until the beans have collapsed into a loose porridge and crush easily against the side of the pan.
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363kcal
10gprotein
41gcarbs
21gfat
11gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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