- 2 cups dried broad beans
- 1 large carrot coarsely chopped
- 1 medium onion coarsely chopped
- 1 teaspoon salt
- 1 tablespoon of granulated sugar
- water to pass over
- 1 teaspoon of olive oil
- Half a teaspoon of olive oil after cooking
- finely chopped dill
- Red onion
- olive oil
Wash the dried broad beans and put them in the pot.
Add carrots, onions, salt, sugar, water and olive oil and let it cook.
(If the water is too long, let’s add water little by little).
When it gets soft, let’s add half a tea glass of olive oil and let it get a smooth consistency by passing it through the blender. The texture should be soft. If the olive oil salt is less, you can add a little.
If you want it to be shaped like me, let’s pour the fava into a mold that you wet with water (I used an oven dish), and when it cools, let’s put it in the fridge and let it rest for at least 3-4 hours. Let’s get air on the sides of the bowl with the help of a spatula and turn it upside down on our serving plate.
Garnish it with red onion dill and pour olive oil on it. Enjoy your meal.