Fava — Aegean Split Broad Bean Purée

Fava is one of the Aegean meze table’s quiet classics: dried split broad beans are simmered until tender, puréed with olive oil, and finished with lemon, dill, and red onion.

Serves 6 | Prep 15 minutes | Cook 45 minutes, plus chilling

INGREDIENTS

• 300 g dried split broad beans, rinsed

• 1 medium onion, roughly chopped

• 1 small carrot, sliced (optional)

• 750 ml water

• 1 tsp sugar

• 1 tsp salt

• 80 ml extra-virgin olive oil, divided

• Juice of 1 lemon

• 3 tbsp chopped dill

• Thinly sliced red onion, to serve

METHOD

1. Put the beans, onion, carrot, water, sugar, and salt in a saucepan. Bring to a boil, skim, then simmer gently for 35–45 minutes until completely soft.

2. Blend until very smooth with half the olive oil and the lemon juice. Taste for salt; the purée should be looser than the final texture because it firms as it cools.

3. Spread in a shallow dish or lightly oiled mold. Chill for at least 2 hours.

4. Score into diamonds or slice, then finish with the remaining olive oil, dill, and red onion.

AUTHENTICITY NOTE

Turkish fava is made from dried split broad beans, not chickpeas. A restrained onion flavor, generous olive oil, lemon, and dill keep it unmistakably Aegean.