Zeytinyağlı Bakla Yemeği | Zeytinyağlı Bakla Yemeği Nasıl Yapılır? Girit Usulü Zeytinyağlı Bakla

Wash the broad beans well 45 times and soak them in water.

Clean and sort the broad beans.

Take some water into a deep bowl and squeeze the juice of one lemon into it to prevent darkening.

Peel the broad beans by hand and place them in the lemon water.

In a pot or deep pan, add half a tea glass of olive oil.

Chop one large onion and add it to the pot to fry.

Continue roasting the onions and garlic until they are slightly roasted.

Add 1 tablespoon of flour to the onions and fry again.

Take the broad beans out of the lemon water and add them to the pot with the onions.

Add 1 teaspoon of salt and 1 teaspoon of granulated sugar to the pot.

Add up to 3 cups of water to the pot, adjusting as necessary if the broad beans are brown or not cooking.

Add the juice of half a lemon and cover the pot.

Cook on low heat, stirring occasionally, until it starts to boil.

Cover the pot again and let it cook for about half an hour until the color of the broad beans turns yellow.

After 10 more minutes of cooking, check if the dish is done.

Wash half a bunch of dill, chop it finely, and add it to the dish.

Close the lid of the pot, turn off the stove, and let it cool.

Transfer the broad bean dish to a serving plate and garnish with dill.

Equipment Needed

Spice Level:

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