June 14, 2015
|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)
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