Turkish cuisine · Salads & Mezze

Fava Bean Purée

Unmolded purée of fresh fava beans with plenty of dill, olive oil and lemon – a meze from Istanbul.

Ingredients · for 4 servings

• 800 g fresh fava beans
• 1 onion
• 1 bunch dill
• 6 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp sugar
• 1 tsp salt
• 1 lemon

Instructions

1. Remove the fava beans from their pods, blanch in boiling salted water for 2 min., refresh in cold water and peel the tough pale skin from each bean – this is the only laborious step and determines the silky color.
2. Finely dice the onion and sauté in 3 tbsp olive oil over low heat for 5–6 min. until translucent, without taking on color.
3. Add the peeled beans, pour in 200 ml water, sugar and salt and simmer covered for 20–25 min. until the beans collapse under finger pressure.
4. Let simmer until almost all liquid has evaporated, add the lemon juice and purée everything with a hand blender into a smooth, very thick cream.
5. Stir in two-thirds of the chopped dill, spoon the still-warm mixture into a bowl greased with olive oil, smooth the top and chill for at least 2 hrs. until firm enough to slice.
6. Turn out onto a plate, pour the remaining olive oil over it, sprinkle with the rest of the dill and serve with lemon wedges.