Broad bean purée

Broad bean purée

Bakla ezmesi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Broad beans are my favourite thing in the world. They are especially delicious in this dip, which keeps well in the refrigerator for up to 1 week.

Ingredients

Quantity Ingredient
350g dried broad beans
125ml olive oil, plus extra for drizzling
2 onions, diced
6 garlic cloves, chopped
pinch sugar
chopped dill, for sprinkling
sweet paprika, for sprinkling
lemon wedges, to serve

Method

  1. Soak the broad beans overnight in plenty of cold water.
  2. Remove and discard the outer skins from the beans. Rinse the beans and set aside.
  3. Heat the olive oil in a saucepan and gently fry the onion until golden.
  4. Add the garlic, broad beans and 750 ml water. Simmer, uncovered, for about 45 minutes, until most of the liquid has been absorbed and the mixture becomes mushy, adding a little more water if necessary.
  5. Place the mixture in a food processor with the sugar and blend to a smooth paste. Season to taste with sea salt and freshly ground black pepper.
  6. Pour into an oiled mould or moulds (I use a small bread tin) and refrigerate overnight, allowing the mixture to set.
  7. Turn the purée out onto a serving plate. Drizzle with a little extra olive oil, then sprinkle with dill and paprika.
  8. Serve with lemon wedges, and Turkish bread of course.
Tags:
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