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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Method
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Hi David, I’m not sure it’d work as well with the tinned beans because they still have their skins and even blended they wouldn’t have quite the same texture or flavour.
Looking again at Anna’s recipe I think she’s overstating the cooking time – I think you could cut the cooking time by almost half.
Best wishes,
Josiah
Could this recipe be made with tinned fava beans? Was trying to work out what the correct quantity would be if so, to correspond with the amount of dried beans listed. Many thanks!
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Anna Colquhoun
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