Today is about these small babies. These babies are called broad beans and
they are dried brown beans and usually even in Turkey most of the
people don't know how to use them. They are the
basis for example for falafels but at the same time we do
something called fava which is like this jelly like consistency
it tastes very much like an avocado but cheaper and you can eat
tons more.
It's one of my favorite
dishes but at the same time, we can make hummus out of this.
Broad bean hummus from these dried ones or the fresh ones
is very nice and also from my mother's town
Cyprus, I also have a dish incredibly easy to do so
I wanted to include three of them and I'm going to cook just one pot
and make those three dishes from that. So that you get the idea of like what
these broad beans can do for us.
Here I have about 500 grams of dried broad beans.
I wash them so they're a bit sticky. In some countries they are this color
actually so but these are all same so you can do this recipe
with those black ones as well. To this, I'm going to add
a liter when i put this in the casserole we have this finger measurement in
Turkey, one finger past the broad beans but i'm going to
add a little more about like 400 meters so 1.4 liters of water is
here, two fingers pass, yeah! If you don't have
a pressure cooker, it has to be three fingers so about 1.8
liters of water would be sufficient so sorry.. To this, I'm going to add a bit of
salt which is one heaped teaspoon of salt.
I have two onions they're quite small so
I add two onions but normally if they're a bit bigger one and a half onion would do.
I'm going to add half them and add it in the water like this
this will give a nice taste and broad beans have like
when cooking and therefore some people don't like it,
have a weird smell and it takes that..
..like feet she says. When the pressure
rises cook about four minutes and that will be
enough. Of course it will depend on the fava
broad beans itself but it will probably be enough and if
you're cooking on normal hand see that the broad beans are
becoming soft but they still didn't lose their
individuality. Now, I'm going to take the pressure off.
So there are several ways to take the pressure off, one is putting underwater
oh now yes... As we can see the beans have still have
their individuality but easily breakable like this.
Now, I am with a bit of water as well getting some of it here. Now i'm first
doing the hummus one, I'm going to add two garlics a little
bit more salt, one tablespoon of vinegar, two
tablespoons of tahini and two tablespoons of oil, a little bit
lemon also, like this it's really the same.
I really don't know whether you have this uh at home.
But it's really handy and it's really good for
preparing dishes, making great soups. Please write
let's say I'm from Sri Lanka and we have it in
almost every home, I'm from Bangladesh and I
have never seen, it i don't know instead we have this yeah..
So that I get to understand what you have in your houses guys so that
I use those or not use those. Last time we made it in the food processor, now I'm
doing like simply in a blender.
So this is ready!
That easy..
Yes it is, in its own way quite nice,
quite cute. We have a similar recipe in
Antakya and they call this the cement because
in the morning they eat this it used to be between eight o'clock to ten o'clock.
People eat this and go to work because it's like the cement.
In your stomach, it keeps you full for a very long time.
So keep in mind because fava beans and tahini
keeps you full. By the way, in Turkey, we don't have like the frozen,
green broad beans but i know in Australia, in America,
in England, they sell it it's easier to find.
So you can do this with not dried but the green ones it would be even
better. I am going to put a bit of olive oil, a bit of raw tahini like this
and red pepper. You don't have red flake pepper.
You can add something else, always all these things that i put on it's really
good to eat together with them but if you don't have it
it's not the end of the world, think about like this is red flake pepper so I
have something a little hot and I like hot I can use cayenne, bit of
parsley, my own pickles, whoo..
Yes these are the ones we made.. Look at
the smell it's really nice.. One like this, half like this,
like that, no after we open the pickles we put it into the refrigerator so that
it doesn't go bad. Here we are, first one is done.
I'm going to have a small plate and i have one garlic.
What I'm going to do is make it on the plate, it's going to be a lot of garlic,
salt to the garlic and mix it like this. I'm getting the baklas, the fava beans
like this without taking the water and to this I'm
going to add just this garlic, it's a very simple Cypriot recipe.
It's garlic, olive oil to past flavors, vinegar and always because it's a
mediterranean recipe, few drops of lemon juice mix this well.
If you need a bit of fresh salt, fresh salt..
Okay, if this sits for like 10 minutes it will be wonderful so
second one goes here.
Third one is something we're going to do with the leftovers but what i'm going to
do is i'm going to write each recipe down
below as if you're making just that one. Now, this should still be hot, if it got
cold you should warm it a bit. Add a lot of olive oil
about 80 milliliters and a bit more salt and to this we need
sugar. Because in olive oil dishes in Turkey
there's always a pinch of sweetness so in this case, it's a
teaspoon of sugar. Bahar normally doesn't like it, if
you are against using sugar, it's also good without like for example
when i do it for her i don't add sugar but to that perfect taste, it needs it.
This is done, all smooth because it's still really hot.
It seems very liquidy but as the similar, they call this a cement
when it's gonna get cold it's going to be really hard.
Any shape you like, I sometimes put it on a tray
and cut it into squares later on but now, I want to make it like a cake so I have
this pot, I put some olive oil in it and make sure
that everywhere gets its share of olive oilİ
I'm doing the store to not stick so I pour it in by the way, I
forgot to taste this, I could have added a bit more salt the
recipe is might need to change according to different
ingredients all over so always taste it and i'm sorry that i didn't this time
I needed to add a bit more salt. Now, for an hour
this should rest at least or two hours actually
and then you should refrigerate it and when it's really cold eat it that way.
And i have a small tip, this recipe is not my original recipe,
it's a recipe from a friend called Yeşim and when she first made it
she also put some rakı which is for Greeks it's uzo, Armenians is it's i
think it's for Aragh, it has this anise taste and with that
broad bean taste and anise taste it's a really interesting
thing to do and I love her because she discovered such a thing
and I respect her so much for that. So here's the one I did yesterday as you
can see it became really really hard, you can use an
ordinary plate. I want to show off a bit so I'm going to
use the back of this place so that it's going to have its
dimension but of course when you're doing this please
do this or an ordinary plate.
If it's a
square, I need to cut the corners but in this one if i cut the corners
probably, I will ruin the shape so i won't. Bismillah... one two three...
I'm not used to having a watch, now it's counting my steps and the calories.
So, I cannot take it off sorry guys, are we ready? I've made this thousand times, I
never did this with this shape so we'll see how it looks..
Nice?
And on top of it, if you like dill, a bit of dill so
something like this. So about in 20 minutes, we made this
beauty, simple. This is good with meat, just as a
dish, very healthy, all vegan as well,
very very satisfactory. I forgot to tell this one, you can either hot in Antakya,
where they make it originally, one day before they put the broad beans,
the black ones they use, they put in the copper container and
they give it to the hamam and in the hamam, where they heat the
water and burn wood and different things, it's
very hot in the ashroom the ashram Külhan, it cooks overnight
with the dim fire which is not lit anymore.
But what's left over the ashes. I want to tell us a short story
about this Külhan, hamam were all over the place in Turkey at the Ottoman
time and it was a place of reuse and
making use of everything and in the old days,
when there was no municipality and etc. The small orphans would collect
the trashes of people in the neighborhood and they will
bring it to the hamam, the owners of the hamam would burn the trash
in their hammam to heat the water and to be able to give the bath to the people
and as a return they will sleep in the külhan where the ashroom is.
This goes on for centuries and then when the Ottoman is decaying and the
sultan is losing power, these children who are
living in the külhan becomes like the mafia of the society
and they are called külhan beyi and they became these hard guys and
they would have these small legends and when we were small we had these like
things that I am the külhan beyi and I butchered my
father, I butchered my mom and this and that it goes on...
When it is translated, it's kind of rude but like when you're grown in that
tradition, it doesn't sound that way. Anyways, these hamams were also used
to slow cook some things and this broad bean
tradition is that old and still slowly going on what we did, we did it in
the pressure cooker and we did the opposite we made it very fastly cooked
but still we kept all the juices and the smell because of the pressure cooker
inside. So all three stuff in 20 minutes you can
make it.
The pickles are as good as the hummus,
if you want the pickle recipe, there's a video you can go
from here or here somewhere.
Now, here comes this one, don't eat it that much.
This is the first time she's trying this one huh?
You would miss this
as much as you would miss hummus..
This reminds me of because of the garlic and olive oil and
vinegar, the shrimps and the fish..
Yeah! you should definitely guys try
three of these. Here comes the diva whoop..
Fresh olive oil would always be good so this you can eat it like that
Bahar you know this by heart so...
But i want to surprise you again and what I'm going to do
add this. Okay I bought this when I was making a research and project
for Ikea, this is dried onions, this is like going
crazy but I wanted to show you where it can go
this is the crunchiness and the sweetness together. Normally,
sometimes we make it with onions and we call it tekmilli.
Red onions and a bit of dill on top but without it simple taste, I love the
simple taste, this is blessing and a curse so
take the blessing part and don't question the curse.
For now, this is it. These are the three recipes done
under 20 minutes, hope you like it. If you like
please press like, that's how the word spreads and your support means so much
to us and write a comment below that's also
another way of support. I am reading all those comments and
trying to answer all of them so that like my hand last week, I had a problem
so uh Bahar forbid me to write for four days. I
will use computer and go on.. So good ones will
win. Take care and this is the goodness as well.