Shelf 1742706010.01.lzzzzzzz

Extract from Istanbul • By Rebecca Seal • Published by Hardie Grant Books

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00


Broad Bean Dip (with Crispy Herbed Flatbreads)
Fava is traditionally made with dried broad (fava) beans, soaked overnight
then boiled until soft, then mixed with roasted onion, oil, salt and sugar
before being blended, chilled until set and sliced into firm wedges, often
scattered with dill. Although the original is delicious, this cheat’s version is
considerably quicker and is packed with fresh green flavours.


cook’s tip:
 The moreish crispy flatbreads can be made to go with any meze dish.


serves 4

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2020 Rebecca Seal / Hardie Grant Books · Reproduced with permission. · Istanbul by Rebecca Seal (£25, Hardie Grant) photography: Steven Joyce
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  • Step 1

    Blanch the broad beans in a pan of boiling salted water for 2 minutes.
Remove from heat and run under cold water to refresh. Pop the beans out
of their pods, and discard the pods. Sprinkle the chopped onion with a little
salt, and massage it into the flesh with your fingertips. Next, soften the
onion in the olive oil over a gentle heat; do not allow it to colour. Add
the beans and 100 ml (3½ fl oz/generous 1/3 cup) water and bring to the boil.
Remove from the heat and purée in a blender or food processor. Cool, then
chill in the fridge.

  • Step 2

    When you’re ready to serve, make the flatbreads: preheat the grill
(broiler) to medium. Brush each bread with a little melted butter on both
sides and place under the grill. Allow to brown and become slightly crispy,
a matter of 1–2 minutes. Remove from the grill and scatter with parsley and
chilli flakes. Slice into wedges.

  • Step 3

    
Finally, add the dill to the broad bean dip and taste to check the seasoning
before serving with the bread wedges for scooping.

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