A meze (appetiser) dish that is adopted from Greek cuisine and has been always very popular in the Agean region of Turkey and Istanbul tavernas. There are different versions of this ‘meze’ too if you look up but this is the simplest yet tastiest recipe that I tried so far.
- 1 cup of dry fava beans
- 1 medium onion
- A half cup of orange or lemon juice (or a mix of both like I did)
- 1 teaspoon of salt
- 1 teaspoon of sugar
- Half cup of olive oil
- 5 cups of hot water
- Dill and extra virgin olive oil to garnish
- Wash and leave your fava beans in water overnight. You may skip this step however you may have to cook your fava beans a lot longer than 45 mins in this case.
- Heat the olive oil in a pot. Cut your onions roughly to big chunks and transfer them to the pot. Cook until the onion is lightly sauteed.
- Poor the hot water to the same pan.
- Add previously washed and softened fava beans to the pot with the rest of your ingredients; salt, sugar and organge/lemon and cook them until the fava beans are soft enough to break apart. Try to leave some of the water in as your dip will continue thickening while it sits in the serving dish.
- Let your mixture cool off and once ready puree it with a blender.
- Garnish it with finely chopped dill and extra virgin olive oil. You may also add some dill in like I do gently stirring it in before placing it to the dish. I like my fava dip with lots of dill.