Prep 10 mins
Cook 5 mins
This recipe has a most romantic source. A few years ago my husband and I chartered a small gulet to explore the coast of Turkey. Our captain, cook and guide was Mehmet. We moved around the Gulf of Fethiye, looking at ruins and swimming by day, mooring each night in a different place. One night, Mehmet cooked these beans and gave me the recipe. I'm very happy that I can share it with you.
- 2 k broad beans, single peeled
- 1 onion
- 1 clove garlic
- 1⁄2 cup olive oil
- 1 (400 g) canpeeled tomatoes
- 1 tablespoon tomato paste
- 1 cup yoghurt
- salt & pepper
- Fry the onions in the olive oil, and add the garlic for the last few seconds.
- Add the beans and tomatoes and cook uncovered until the beans are tender.
- Add water towards the end if necessary.
- When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
- Add the tomato paste.
- Re-heat gently, season and serve as a side dish, or cool and serve as a salad.
Wow, what a delicious dish! My son brought home some broad beans from the vegetable farm at school, and I looked here on Recipezaar for what to do with them. I couldn't resist the addition of a little chilli and a pinch of cumin. We served it with rice. Lovely!!
This was great! We had had something similar in Turkey with chillis and cumin, so to cook I added 2 chillis, one chopped and left one whole and a bay leaf. To serve I garnished the dish with freshly ground cumin. We served it as a main meal on rice - fantastic, thanks Mehmet!
This was very tasty and reminded me of my last visit to Turkey (oh for a bit of their hot sunshine right now!). I made the recipe exactly as listed except I added a handful of diced peppers to add a bit more colour and a teaspoon of paprika (my personal preference).