Materials
- 2 cups dried broad beans (without skin)
- 1 head of onion
- ½ tablespoon of sugar
- 1 teaspoon salt
- ½ cup of olive oil
Preparation of
- Soak the dried broad beans in cold water overnight, take a pressure cooker the next morning, add hot water to the boil, pour the sparkling water out.(Boil for 15 minutes)
- Add hot water again. (it will be 1 finger below the pod level)
- Add the onion, cut into 4.
- Then add salt and sugar, close the lid of the pressure cooker and let it cook for 20 minutes.
- Pass the slightly warmed broad beans through a hand blender, make it smooth, add half a glass of olive oil. Your crushed broad beans should have the consistency of dark boza…
- Cool it by pouring it into a glass container, then leave it in the refrigerator for 7-8 hours…
- Drizzle olive oil on top while serving. Chopped dill, onions and salted sardines (canned) will enrich your fav.
Note: You can put the salted sardines in vinegar to get rid of the salt.
