Today is Monday so yet again, market day in Selami Çeşme on the Asian side of Istanbul where I live.
Wet, blustery, not a great day but this pazar is really close to where I live so no excuse not to go. Anyway, when I go, I always love it.
I was after, among other things, fresh artichoke hearts and fresh bakla or broad beans. I have a cooking class on Wednesday and of course we are going to cook artichokes/enginar in olive oil with broad beans/baklalı!
I bought a few extra so I could cook them this evening for us and as I was podding the beans, I suddenly wondered if perhaps you might be interested. I mean, I wasn’t brought up to the sight of my mother podding broad beans and maybe you weren’t either.
To tell you the truth, I never found it necessary to go that extra mile and pod the beans the second time. Here in Turkey we are lucky as they sell them in the markets already out of their outer pod, usually next to the artichokes. But I am a true convertee: it is really worth it to pod those beans a second time to release that vibrant green colour and the real taste of this springtime delicacy.
So here is how to do it:
This evening I used them to make artichokes in olive oil with these beans.
Last week I made a delicious bulgur pilaf with broad beans but I haven’t posted the recipe as yet.