Culinary Anthropologist

Broad bean and dill purée

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This wonderful appetizer made from dried ‘bakla’ (broad beans) was one of dozens of beautiful meze which Zeliha Irez cooked for us at her guesthouse in Turkey.  The recipe is hers, and I have yet to make it myself at home.  Let me know how it goes if you try it…


Recipe:  Broad bean and dill puree.pdf

1/2 pint dried split broad beans (fava beans), picked over and rinsed
1 1/2 pints water
1 smallish carrot, peeled and chopped into large pieces
1 medium onion, peeled and chopped into large pieces
1 medium potato, peeled and chopped into large pieces
1 tsp sugar
salt to taste
small bunch dill, finely chopped (reserve a few fronds for garnish)
good olive oil
medium hot bright red chilli flakes, preferably Maraş pepper

  1. Place all ingredients except last three in a saucepan and boil, covered, until totally soft, stirring occasionally to prevent it sticking as it gets thicker. This will take approximately one hour
  2. Push mixture through a sieve so that you have a smooth puree.
  3. Mix in chopped dill and more salt if needed.
  4. Brush small individual serving-sized ramekins with a little olive oil, then fill them with the broad bean puree. Level tops.  Cover and chill for a couple of hours or overnight.
  5. To serve:  Bring bowls to room temperature then unmould onto serving plate(s).  Gently warm some olive oil in a pan, remove from heat and mix in chilli flakes – the oil should go a lovely red colour.  Drizzle chilli oil over broad bean mounds and garnish with dill fronds.

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