My recipe for bakla, broad beans isn't a completely traditional one, but I'll eat them this way all spring.
500g fresh broad bean pods, topped and tailed
2 onions - chopped
1 leek- chopped
1 tbls chopped celeriac
1 tblsp olive oil.
salt and pepper
yogurt to serve.
Sauté the onions, leek and celeriac in the olive oil for a few minutes, then add the beans and sauté until the pods turn a bright green. Add enough stock to almost cover the beans and put a tight lid on the pot and simmer for 20 minutes. Turks like their beans very soft, I prefer them to retain a little bite. Add salt and pepper and allow to cool a little for the flavour to develop. Sprinkled with dill and traditionally served with yogurt, I prefer mine with rice.