Braised broad beans with artichokes and pastırma

Braised broad beans with artichokes and pastırma

Lisa Cohen and William Meppem

Fresh broad beans cooked in olive oil are a popular mezze dish in Turkey. Sometimes they are cooked and eaten in the furry outer pod, especially in the Aegean region, but podded or whole they are usually flavoured with fresh dill. In this recipe I have taken inspiration from a Spanish dish and substituted pastırma – the spiced, cured beef popular across Turkey – for the more traditional jamon iberico.

Serve these beans cold or warm as part of a mezze selection, with crusty bread to mop up the juices.


Quantity Ingredient
300g fresh broad beans in the pod, shelled
1 garlic clove
1/2 teaspoon sea salt
80ml extra-virgin olive oil
6 fresh artichoke hearts, cut into quarters and kept in acidulated water
12 pearl onions, peeled and halved
1 teaspoon dried mint
1/4 teaspoon freshly ground black pepper
1 sprig thyme
150ml * chicken stock [rid:9962]
1/2 lemon, juiced
2 tablespoons dill, chopped
100g pastirma, shredded


  1. Blanch the broad beans in a saucepan of boiling water and refresh briefly under cold water. When cool, peel off the skins.
  2. Crush the garlic with the salt. Heat 60 ml of the oil in a heavy-based frying pan and add the drained artichokes, pearl onions and garlic and salt. Sauté over a low heat for a few minutes, then add the mint, pepper, thyme, stock and lemon juice. Bring to the boil, then lower the heat and simmer, uncovered, for 8–10 minutes, until the artichokes and onions are tender. Add the beans and dill and cook for a further minute, then tip into a warmed serving bowl.
  3. Heat the remaining oil in a separate frying pan. Fry the shredded pastırma until golden brown, then remove from the heat and drain off any excess oil. Scatter over the beans and serve straight away.
Middle Eastern
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