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Zeytinyağlı taze bakla
Zeytinyağlı taze bakla: whole young broad beans in their pods with dill and garlic yoghurt
In April, when the first tender broad beans arrive in İzmir's markets, Aegean cooks braise them whole, pods and all, with onion, dill and olive oil, and serve them cold under a blanket of garlic yoghurt. The pods turn silky and slightly sweet, nothing like the tough shells of older beans. It is one of the true markers of spring on the coast. Chef's tip: rub the pods with lemon and a little flour before cooking; it keeps them green and stops them blackening as they braise.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the beans
For the yoghurt
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Method
0/5 doneStep 1: Top and tail 2 ¼ lb young broad beans in their pods, pull off any strings and cut the pods into 4 cm lengths. Rub with 1 tbsp rice flour and half the ½ lemon juice in a bowl.
Step 2: Warm ½ cup extra virgin olive oil in a wide pan over a medium heat and cook 1 onion for 6 minutes, until soft.
6 minStep 3: Add the beans, 1 tsp sugar, 1 tsp salt, 1 ¼ cups water, the rest of the ½ lemon juice and half the ½ oz dill. Cover and simmer on a low heat for 35–40 minutes, until the pods are completely tender. Common mistake: lifting the lid often; the steam is what cooks the top layer.
40 minStep 4: Leave to cool in the pan. Mix 10 ½ oz thick plain yoghurt with 1 clove garlic.
Step 5: Spoon the beans onto a platter, top with the garlic yoghurt and scatter with the rest of the ½ oz dill.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 12 g
- Carbs
- 25 g
- Fat
- 19 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zeytinyağlı taze bakla take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of onion?
- 2 shallots per onion.
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