Master's Recipes


  • 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

  1. 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)
  2. Add hot water again. (it will be 1 finger below the pod level)
  3. Add the onion, cut into 4.
  4. Then add salt and sugar, close the lid of the pressure cooker and let it cook for 20 minutes.
  5. 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…
  6. Cool it by pouring it into a glass container, then leave it in the refrigerator for 7-8 hours…
  7. 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.

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