|Hodmedod’s friend Anna Colquhoun, the talented and inspiring culinary anthropologist, has sent us this recipe for Bakla, a traditional split fava bean and dill purée, from her travels in Turkey.|
This wonderful appetizer was one of dozens of beautiful meze which Zeliha Irez cooked for us at her guesthouse in Turkey. The recipe is hers, only slightly adapted.
Serves: 6-12 (makes 6 ramekins)
Comments will be approved before showing up.