You just can’t help it: if it’s the time, then it’s the time.
And the time right now is for broad beans or fava beans as they say in the US.
As the season turns, so inevitably do one’s culinary inclinations.. bakla as they are called here, are starting to appear so it stands to reason that you are going to cook them!
The standard Turkish way is to do them with olive oil … zeytinyağlı. Nothing wrong with that. This post may even be a little bit late as the word ‘sakız‘ is all-important: it means freshest of the fresh indicating that these beans don’t have to be stringed. I made this dish last week when they were indeed described as sakız in the market – it made it all that much easier, not having to remove those pesky double strings. A week makes a lot of difference on the market front so it may be too late for that. If so, you will simply have to remove the offending strings – you have to as they are diabolical in your teeth!
- If the beans are not really new and fresh, prepare them by snapping off one end and pulling off the string, then turning the beans over and pulling the string from the other side. Cut them in half and place in a bowl. Cover with cold water, sprinkle on the flour and stir in the lemon juice. Set aside.
- Heat the olive oil in a deep pot over medium heat and cook the onion gently for about 2 minutes, until softened. Drain the beans and add them to the pot along with 2 tbsp of the dill and 1½ cups water. Season with salt.
- Bring this mixture to a boil, then lower the heat, cover the pot, and simmer for about 40 minutes or until beans are tender.
- Transfer the mixture to a serving dish, cover it and refrigerate. pour the garlic yogurt over the beans and sprinkle on the rest of the chopped dill. Serve chilled or at room temperature.