This dish reminds me why I am a Seasonal Cook as these beans – fava in the US – are available for such a very short time.
|apart from irises and wisteria,the garden is still bare|
Yesterday we ventured forth to market and it was a joyous sight with piles of fresh green produce everywhere and a bustling happy crowd.
|the little side approach to ayvacık market at noon|
Broad beans should be podded unless they are very young and tender as they are right now. Keep away from limp, discoloured pods; smaller is better. In this recipe they are cooked whole; later you can pod them and pod them again. They keep well in the fridge for 2-3 days. 1kg yields approximately 350g shelled beans.
|LOCAL bakla, fresh, firm and green: this is what I bought|
|knobbly and arthritic- looking: what not to buy|
· Wash the beans. Trim both ends and shave along the sides with a knife. Cut into 2-3 pieces.
|the prepared bakla in lemon water|
· Place in the 2 cups water with the lemon juice so that the colour of the beans won’t darken later.
· Cook for about 20-25 minutes on medium-low heat, half-covered with the lid. Check for doneness and season with salt.
|2 stages of cooking|
Place on a serving dish and drizzle over the remaining olive oil. Garnish with the remaining fresh dill.
2. The amount of fresh dill can be adjusted to taste. It is so decorative that more is good!