Mehmets Broad Beans Food

MEHMET'S BROAD BEANS

Mehmet's Broad Beans image

This recipe has a most romantic source. A few years ago my husband and I chartered a small gulet to explore the coast of Turkey. Our captain, cook and guide was Mehmet. We moved around the Gulf of Fethiye, looking at ruins and swimming by day, mooring each night in a different place. One night, Mehmet cooked these beans and gave me the recipe. I'm very happy that I can share it with you.

Provided by Surfsider

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 k broad beans, single peeled
1 onion
1 clove garlic
1/2 cup olive oil
1 (400 g) can peeled tomatoes
1 tablespoon tomato paste
1 cup yoghurt
salt & pepper

Steps:

Fry the onions in the olive oil, and add the garlic for the last few seconds.
Add the beans and tomatoes and cook uncovered until the beans are tender.
Add water towards the end if necessary.
When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
Add the tomato paste.
Re-heat gently, season and serve as a side dish, or cool and serve as a salad.

TA'MIYYAH - MIDDLE EASTERN BROAD BEAN / FAVA BEAN PATTIES

Ta'miyyah - Middle Eastern Broad Bean / Fava Bean Patties image

This is a recipe for the very traditional breakfast or snack dish of patties made from seasoned broad beans. The recipe is easy & will make you some seriously delicious vegetarian treats! Time to make doesn't include resting time.

Provided by Um Safia

Categories Breakfast

Time 50m

Yield 30 patties, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups broad beans (fresh, soaked or tinned)
1 cup finely chopped spring onion
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped coriander leaves
3 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground pepper
1/4 teaspoon hot chili pepper
1/4 teaspoon bicarbonate of soda
sesame seeds (optional)
oil (for deep frying)

Steps:

Drain & rinse soaked or tinned beans. Remove skins.
Combine prepared ingredients and process in 2 lots using steel blade. Mix well to evenly distribute flavours, rest mixture 30 minute then fry as directed above.
Let mixture rest for 30 minutes.
With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (1-1/2 inches) in diameter. Place on a tray and leave at room temperature for 20 minutes.
Heat oil to 180C or until a cube of bread turns golden in 1 minute. Fry the Ta'miyyah a few at a time until deep golden brown, turning to brown evenly. Each lot should take 5 minutes to cook. Drain on paper towels.
Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce.

Nutrition Facts : Calories 42.4, Fat 0.2, Sodium 615, Carbohydrate 7.7, Fiber 2.3, Sugar 0.3, Protein 3.1

BROAD BEANS WITH PANGRATTATO

Broad Beans With Pangrattato image

From Dazzling Delightful Delicious. This is so good. Broad beans are also called Fava Beans. The lemon zest just brightens up this dish.

Provided by susie cooks

Categories Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh broad bean, or
frozen broad bean
2 tablespoons olive oil
1/2 cup crusty fresh breadcrumb
2 teaspoons lemon zest
1 garlic clove
2 tablespoons parmesan cheese, grated

Steps:

Cook the beans in boiling salted water until just tender. Drain, plunge into cold water to stop the cooking. Drain again. Remove and discard outer shell from beans.
To make the pangrattato:.
Heat 1 tablespoon of olive oil in a skillet over medium heat, add bread crumbs and cook, stirring occasionally, until breadcrumbs are golden.
Add lemon zest and garlic and stir to combine.
Remove from heat and set aside.
Wipe skillet clean.
Heat the remaining olive oil in the skillet over medium heat, add the beans and toss until warmed through.
Season with salt and pepper and place in a serving bowl.
Sprinkle with Parmesan and the pangrattato.

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