Dried Broad Beans are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree.
The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans (or Fava Beans) are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 hours, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret.
This recipe can be used for older fresh broad beans – the ones that have lost their green freshness and are now rather white, and for the dried variety. Either way, the individual beans will have to be peeled.
Are you looking for Broad Bean recipes? Try Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Fava Bean Puree with Dill and Olive Oil.
For our dried Broad Beans, we have Dried Fava Bean Soup with Turmeric and Herbs.
Or perhaps you are looking for dips for your Mezza table? Try Zhug (Coriander – Chilli Puree), Chickpea, Almond and Sesame Spread, and Turkish Cacik.
You can find all of our Dips here, or browse all of our Broad Bean recipes. You might like to look through all of our Turkish dishes. Or simply take some time to explore our Mid Autumn dishes.
Continue reading “Fava Bean Puree with Fresh Herbs | Dried Broad Bean Puree with Herbs | Dip, Spread or Soup”
It seems that no matter how you cook broad beans, they need peeling. Except perhaps for the extremely young fresh beans, you need to get your long thumb nail working and peel that outer skin off of the individual beans.
This applies also to the dried beans. I have heard that you can buy pre-peeled, dried broad beans, but I have not been able to find them. So trust me, it is not worth cooking the dried beans without peeling first. The dried skin is like a suit of armour, hard and tough even when the inner flesh has boiled away to nothing.
To peel these little battle beans, cover with boiling water, and leave to soak for 12 hours, no less, and up to 24 hours. The peels may have split a little, allowing you to peel the skin off. Once peeled, you can cook them as desired.
This recipe is a Broad Bean Purée with Dill, a Turkish dish. Turkish Fava is made with Fava beans (broad beans), unlike the Greek Fava which is made with yellow split lentils. Confusing, I know, but how great diversity is! The purée is left to set, then unmoulded or cut into cubes. It is then drizzled with olive oil, lemon, and some fresh dill.
Continue reading “Fava Bean Puree With Dill and Olive Oil | Turkish Fava | Dried Broad Bean Puree”
Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.
You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.
Are you looking for other Eggplant recipes? Try Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.
Is it Dip Recipes that you are looking for? Try Zhug – Coriander-Walnut Dip, Georgian Coriander, Apricot and Walnut Spread, Tomato and Chilli Jam, or Tahina Tarator.
You can explore all of our Eggplant recipes here, and all of our Dips here. Browse the Middle Eastern recipes, or take some time to explore our Late Summer recipes.
Continue reading “Babaganoush | Roasted Eggplant with Tahina”
Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.
Eggplant is so flexible, and very variation tastes so good. You can bake it, simmer it, stuff it, crumb it, steam it, BBQ it, grill it, roast it, saute it and deep fry it. I hope you try some of these recipes.
It makes great Indian style Chutney, Curries, Salads, Fritters, Pasta Sauces, Rice dishes, and gentle dishes.
As well as all of these Eggplant recipes, you might like to also browse our Italian recipes and our easy Late Summer dishes.
Continue reading “Cheese and Eggplant Torte | Cheesy Eggplant Layers”