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Broad Beans with Olive Oil

Sample Dishes from Turkish Cuisine

Broad Beans with Olive Oil (Zeytinyağlı Bakla)

Fresh broad beans-1 kg
Dill2/3 bunch30 grams
Onions2 medium size150 grams
Olive oil8 tablespoons80 grams
Salt2 teaspoons12 grams
Lemon juice2 tablespoon20 grams
Water1 cup200 grams
Sugar2 teaspoons8 grams


Wash the broad beans and the dill. Snap off ends of beans and remove the coarse stems of the dill. Peel, wash and finely chop the onions. Place the oil and the onions in a saucepan and sautè for about 3-4 minutes, stirring occasionally. Add salt, lemon juice and water and leave to boil. Cut the broad beans into two cross wise, add to the pan and stir. Sprinkle with sugar and cook for 40-50 minutes until the beans are tender. Transfer to a serving dish. Chop the dill finely and sprinkle over the broad beans.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy240 cal
Protein8.1 g
Fat14.0 g
Carbohydrates18.1 g
Calcium72 mg
Iron1.75 mg
Phosphorus11 mg
Zinc1 mg
Sodium797 mg
Vitamin A616 iu
Thiamine0.41 mg
Riboflavin0.24 mg
Niacin2.60 mg
Vitamin C24 mg
Cholesterol0 mg


It is cooked in all regions and particularly in the spring. Served with a dressing of plain or garlic added yogurt at lunch or dinner as the second course following the meat dish.