Bakla - Zeytinyağlı (Broad Beans with spring onions & dill)
Ingredients
- 500 gr. (1lb. 2 oz.) small, tender, un-podded broad
- beans
- 100 ml. (3½ fl. oz.) olive oil
- 1 medium onion
- 3 spring onions, sliced into small pieces
- Juice ½ lemon
- 1 flat tbsp. flour
- 200 ml. (7 fl. oz.) water
- 1 small sugar cube
- (or ½ tsp. sugar)
- 2 tsp. vegetable bouillon powder
- (or 1 Knorr vegetable stock pot)
- Seasoning
Method
This can be cooked quickly in the pressure cooker for 15 minutes. Follow same steps below.
The broad beans should be still in their pods. They must be small and tender too, not tough. The ones in the supermarkets are too tough and sold to be podded. The best places to find them are in a Turkish or Mediterranean foodstore, when in season.
Mix flour with lemon juice until smooth. Add the water, mix in well. Leave to one side.
Fry the finely chopped onion slowly in the olive oil until softened and not browned. Add the sliced spring onions and stir in the broad beans - coat well until lightened in colour.
Pour in the water, lemon juice and flour mix. Stir well to mix in the oil. Sprinkle in the stock powder or stock pot, season and then simmer with the lid on until tender. Depending on the tenderness of the bakla this could be any time between ½ hr to 45 minutes or longer.
