Fava with Olive Oil

(Zeytinyagli Bakla)

400 gr fava
2 cups water with 2 tbsp lemon juice
1 small onion, chopped
75 ml extra virgin olive oil (half for cooking, half for after)
2 tbsp sugar
1 tbsp flour
1/4 cup fresh dill, chopped (half for cooking, half for garnish)
Salt

Wash the fava. Trim both ends and shave along the sides with a knife. Place in the water with lemon juice so that the colour of the fava won't be dark later.

Sautee the onions with half of the olive oil in a medium-sized pot. Put the fava, 1 cup of lemon water and the remaining ingredients above in the pot. If needed, add the second cup of lemon water. Cook for about 20-25 minutes on medium-low heat with the lid half covered. Place on a service plate and pour the remaining olive oil on top and garnish with the remaining fresh dill. Let cool before putting in the fridge.

This dish is eaten with yogurt with garlic. Fava is available in the summertime only.

* This is a vegetarian dish.