Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More

Broad beans dip with dill and red peppers; Kirmizi Biberli Fava

Bountiful, seasonal produce at the Farmer's Market, Pazar, in Istanbul; of one my favorite places to visit as soon as I am at home.

Bountiful, seasonal produce at the Farmers’ Market, Pazar, in Istanbul; of one my favorite places to visit as soon as I am at home.

I love this time of the year when all the fresh produce is at its best. Farmers’ Markets or Pazar, as we call it in Turkish, are packed with ripe juicy tomatoes (why not enjoy tomatoes in this Gavurdagi Salad of ripe tomatoes, walnuts with pomegranate molasses dressing), slim gorgeous aubergines /eggplants (try Imam Bayildi, eggplants cooked in olive oil with vegetables; a delicious and refreshing vegetarian course you can prepare ahead of time), watermelon, peppers and many more. Turkish cuisine is based on using fresh, seasonal produce and seeing these is a paradise on a plate for me.

Fresh broad beans; I love their earthy, delicious flavour

Fresh broad beans; I love their earthy, delicious flavour

 I was delighted to find fresh broad beans or fava beans in my local farmers market a few weeks ago. Fresh broad beans are available from late spring until about end of August. Broad beans were a staple food in ancient times and they are common in many Mediterranean and Middle Eastern cuisines today. They are very high in protein and fiber and naturally low in fat and cholesterol. I love their unique, earthy flavor, especially in this popular mezze in Turkey; Fava, Pureed broad beans with dill, lemon juice and olive oil. Traditionally, we use dried broad beans for this puree; this time I used fresh broad beans and it worked really well.

Broad beans puree with dill and sauteed peppers in olive oil; a delicious dip

Broad beans puree with dill and sauteed peppers in olive oil; a scrumptious dip

I especially loved the bright sweetness of the fresh broad beans in this appetizer. Blended with dill, olive oil and lemon juice, it turned out to be a delicious, earthy dip. It has a consistency of a thick hummus and is delightful on toasted bread or crackers. I served this dip with sautéed strips of red peppers in red pepper flakes (pul biber) infused olive oil; the sweetness of the peppers and the touch of spice from the red pepper flakes worked so well with the earthy flavor of the broad beans. As you can prepare ahead of time, it makes a lovely entertaining dish. This broad beans puree keeps very well in the fridge for a good few days.

Turkish cuisine is based on seasonal produce and offers a wide range of vegetarian, vegan and gluten-free choices, very healthy and delicious too. I aimed to showcase our healthy Turkish cuisine with over 90 delicious, authentic dishes at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland; signed copies available to order at this link, if you’d like.

Serves 2 – 4

200 gr/ 7 oz./1  ¾   cups fresh broad beans, shelled (or a generous 1 cup dried broad beans)

1 small potato, cut in chunky cubes

1 small onion, roughly chopped

30 ml/ 2 tbsp. chopped fresh dill

5ml/ 1 tsp. brown sugar

Juice of 1 lemon

30ml/ 2 tbsp. extra virgin olive oil

Salt and freshly ground black pepper to taste

To serve:

1 small red bell (or pointy) pepper, deseeded and cut into thin stripes

30ml/2 tbsp. chopped fresh dill

30ml/ 2 tbsp. olive oil

5ml/1 tsp. Turkish red pepper flakes (pul biber)

fresh broad beans, onions and potatoes work well in this delicious dip

Fresh broad beans, onions and potatoes work well in this delicious dip

If you are using dried broad beans, place the beans in a bowl of water and soak overnight or for at least 4-6 for six hours. Drain beans and then cook them in boiling water with the potatoes and onions. Simmer for about 40-45 minutes, until tender. Once cooked, drain the water and set aside to cool.

If you are using fresh broad beans, blanch the shelled beans in boiling water for about a minute, then grasp them by the furrowed ends and slip them out of their skins.

In a small saucepan, add these broad beans, potatoes and onions, cook over medium heat until tender, about 15 to 20 minutes. Set aside to cool.

Pulse the cooked beans and vegetables with dill in a food processor to form a purée consistency.

Pulse the cooked beans and vegetables with dill in a food processor to form a purée consistency.

Pulse the cooked beans and vegetables with dill in a food processor to form a purée consistency. Remove from the food processor into a bowl and stir in olive oil, sugar and lemon juice. Season with salt and ground black pepper to your taste.

Broad beans and vegetables puree; chill and set in the fridge.

Broad beans and vegetables puree; chill and set in the fridge.

Just before serving, gentlyheat the olive oil in a pan and stir in the Turkish red pepper flakes. Add the stripes of red bell peppers, combine and cook for a few minutes. The red pepper flakes will infuse to the olive oil and turn into a lovely red color. Stir in the fresh dill and turn the heat off.

Once the broad beans puree is set in the fridge, unmold, turn the puree over on a serving dish. Drizzle the sautéed peppers and the olive oil over and around the pureed broad beans dip. You can enjoy this delicious dip with toasted bread or crackers aside.

Broad beans puree with dill and sauteed peppers in olive oil; a delicious dip

Broad beans puree with dill and sauteed peppers in olive oil; a delicious dip, great for entertaining.

Afiyet Olsun,

Ozlem

Tips for buying fresh fava (broad beans):

  • When purchasing fresh fava beans (or broad beans), look for bright green pods that are free of yellow patches. Large beans are starchy and firm, while smaller ones are sweeter and tenderer.
  • If you are buying shelled beans, make sure they are tender and have a smooth surface.
  • To store shelled fava beans, spread them out in a single layer and cover them loosely with plastic wrap for up to three days.

 

 

, , , , , , , , , , , ,

15 Responses to Broad beans dip with dill and red peppers; Kirmizi Biberli Fava

  1. Phil in the Kitchen August 27, 2013 at 9:14 pm #

    Broad beans are a very fine vegetable, although I know a number of people who really dislike them for some reason. I’ve never managed to grow them successfully but I always get plenty from the pick-your-own. I like the combination with dill – I don’t make enough use of dill.

    • Ozlem Warren August 28, 2013 at 9:41 am #

      Thanks for stopping by Phil, dill really complements the broad beans here; add a splash of good olive oil and lemon juice, this is a heavenly dip.

  2. April Ozbilgin August 27, 2013 at 11:06 pm #

    I will definitely make this for my nephews birthday party. So beautiful!

    • Ozlem Warren August 28, 2013 at 9:39 am #

      Merhaba April, thank you so much, hope you all enjoy it – Afiyet olsun : ) Ozlem

  3. Peri August 28, 2013 at 4:54 am #

    Love the look of fresh produce, especially at this time of year! The broad bean dip is excellent, so simple and healthful! An must try at the next party:) xxPeri.

    • Ozlem Warren August 28, 2013 at 9:39 am #

      Cheers Peri, it really is an easy dip and great for entertaining, as you prep ahead of time; it is competing with hummus in our house at the moment! so glad you enjoyed it 🙂 xx Ozlem

  4. Alan August 28, 2013 at 7:05 am #

    . . if you keep putting up photos like these, you’ll have me getting interested in cooking and that will never do 😉

    • Ozlem Warren August 28, 2013 at 9:38 am #

      🙂 lovely to get your kind note Alan, I bet you will be a brilliant cook!: ) with all that amazing fresh produce at your door step, I bet you may create wonders : ) so glad if these may inspire : ) cok selamlar, Ozlem

  5. Ilke August 29, 2013 at 12:47 am #

    I can smell the dill from here. I love adding fresh dill to anything pretty much and this fava bean dip shows that off pretty well. What a beautiful presentation!
    Hope you are enjoying the last weeks of summer, Ozlem… 🙂

    • Ozlem Warren August 29, 2013 at 1:35 pm #

      Merhaba Ilke : ) thank you, we enjoyed this one too, must pick up more ideas from you for others uses for dill; it works great with broad beans. Glad you enjoyed the little red pepper twist here : )

  6. Turkey's For Life August 29, 2013 at 3:05 pm #

    [Marked as spam by Antispam Bee | Spam reason: Server IP]
    I loved your fava puree when you put it on the food community Ozlem, and now I love it all over again! 🙂 Looks so yummy.
    Julia

    • Ozlem Warren August 29, 2013 at 6:54 pm #

      Tesekkurler Julia : ) We have a great Turkish food community on g+, pleasure to share: ) glad you liked this little twist on fava!:) Ozlem x

      • senior dogs abroad September 2, 2013 at 5:08 am #

        [Marked as spam by Antispam Bee | Spam reason: Server IP]
        Özlem, I think my two tries at comment went in the junk mail. I wanted to tell you how your wonderful recipes featured in a big dinner party I had last week. I made your sauteed carrots with yogurt, walnuts and red pepper paste and patlıcan salatası, all to rave reviews. The Turks present validated their authenticity and everyone left with a new source of wonderful recipes to try (your website, of course). I was chuffed! Thanks. (And thanks for the above recipe which I will try at the first opportunity.)

        • Ozlem Warren September 2, 2013 at 10:26 am #

          Dear Jolee; thank you, thank you so much for this lovely note – and I am sorry that your previous comments couldn’t make it; I go thru spam folder regularly and sometimes they may stuck somewhere without my control – I am thrilled to bits that you enjoyed the mezzes, I am so chuffed too : ) Seeing the recipes enjoyed is the biggest gift, thank you so much for letting me know 🙂 Cok sevgiler, Ozlem

Trackbacks/Pingbacks

  1. What’s that strange vegetable? Bakla –fava - broad beans - Fethiye Times - February 3, 2017

    […] is one for a divine fava dip with red peppers (see photograph above), and two more fava recipes from Özlem’s Turkish […]

Leave a Reply