Turkish Olive Oil Braised Fresh Fava Beans

A refreshing staple of Aegean and Turkish summer tables: Olive Oil Braised Fresh Fava Beans (Zeytinyağlı Bakla). Prepared with the traditional slow raw-braising method, this dish is naturally light, delicate, and beautifully perfumed with fresh dill and bright lemon.

Ingredients (Serves 4)

• 500 g fresh fava beans (broad beans)

• 1 large onion (finely diced)

• 1 tsp all-purpose flour

• 1 tbsp granulated sugar

• ½ tea glass (approx. ¼ cup) extra virgin olive oil

• Salt (to taste)

For Finishing & Garnish:

• Juice of ½ fresh lemon

• Generous handful of fresh dill (finely chopped)

Chef's Tip

💡 Keep them bright: While prepping, keep trimmed fava beans in cold water with a squeeze of lemon juice and a pinch of flour to prevent discoloration. Adding lemon juice right after turning off the heat preserves its aromatic freshness without overpowering the dish.

Instructions

1. Prep the Beans: Trim the ends, wash thoroughly, and cut the beans into bite-sized pieces. Soak briefly in lemon water if needed, then drain well.

2. Combine in Pot: Place the olive oil, prepared fava beans, diced onion, flour, salt, and sugar directly into the pot. Toss gently so the flour and oil evenly coat the ingredients.

3. Slow Simmer: Cover tightly with the lid. Cook over very low heat in its own steam and juices until the beans are completely tender.

4. Finish with Lemon: Once tender, turn off the heat. Pour the freshly squeezed lemon juice over the beans and cover immediately with the lid.

5. Garnish & Serve: Let the dish rest until it cools to room temperature or warm. Transfer to a serving platter, garnish generously with fresh chopped dill, and serve chilled or warm.