Have you ever wondered what to do with those large, floppy, slightly fuzzy beans you see at the green grocer or farm stand? Those are fava beans, better known as broad beans, or in Turkey as "bakla" (bock-LAH').
Fava beans are very common in the cuisines of the Mediterranean and Middle East where this strange but delcious bean has been a staple for centuries. Most often, the pods are discarded and the plump, flavorful beans inside are used.
In Turkish cuisine, nothing goes to waste. In this recipe for Turkish braised fava bean pods, you get to eat the whole bean.
The beans and the pod are cooked together with dill weed and onions then drizzled with lots of olive oil and served with creamy, plain yogurt on the side. It makes a hearty, nutritious vegetable dish that works great as a side dish or can stand on it's own with some crusty bread for a light lunch.
I like to sprinkle a lot of chopped fresh dill weed on top just before serving to add extra flavor and aroma. If you live in Europe, Asia or the Middle East, finding plump, fresh, bright green fava beans is easy, especially during the spring.
In North America, finding fresh fava beans can be a challenge. Try specialty green grocers and farmer's markets.
Photo © Elizabeth Taviloglu, 2013