Main Course

Bakla (Fava Bean Stew)

Prep

15 mins

Cook

60 mins

Servings

TurkishEasyLunchDinnerVegetarianVeganGluten FreeDairy Free

About this dish

Bakla is a rustic Turkish stew made with fresh or dried fava beans simmered with onions, garlic, and tomato, finished with olive oil and lemon. It's a beloved spring dish on the Aegean coast, where beans are abundant and the olive oil flows generously.

Ingredients

UK and US measurements are both included for every recipe.

Dried fava beans (soaked overnight)

vegetable

500 g

Imperial: about 2 1/2 cups, after soaking

White onion, finely chopped

vegetable

1 medium (about 150 g)

Imperial: 1 medium (about 5 oz)

Ripe tomato, grated or finely chopped

vegetable

2 medium (about 300 g)

Imperial: 2 medium (about 10 oz)

Extra-virgin olive oil, divided

fat

100 ml (about 1/3 cup, plus extra for drizzling)

Imperial: 1/3 cup, plus extra

Tomato paste

seasoning

1 tablespoon (30 g)

Imperial: 1 tablespoon

Fresh lemon juice, plus wedges for serving

liquid

2 tablespoons (30 ml)

Imperial: 2 tablespoons

Granulated sugar

other

1 teaspoon

Salt

seasoning

1 teaspoon, or to taste

Imperial: 1 teaspoon

Freshly ground black pepper

spice

1/4 teaspoon

Water or vegetable stock

liquid

700 ml (about 3 cups)

Imperial: about 3 cups

Fresh dill, chopped (for garnish)

herb

2 tablespoons

Method

Soak the beans

PT0H15M

Rinse the dried fava beans and soak in plenty of water overnight. Drain and rinse again before cooking.

Sauté the onion

PT0H5M

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Add tomato and tomato paste

PT0H3M

Add the grated tomato and tomato paste, stirring. Cook for 2-3 minutes until the tomato breaks down and the mixture deepens in color.

Add soaked beans

PT0H1M

Stir in the soaked fava beans and coat with the tomato mixture.

Simmer the stew

PT0H45M

Pour in the water or stock. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 45-50 minutes, or until the beans are tender. Check occasionally and add more water if needed.

Season

PT0H5M

Stir in the lemon juice, sugar, salt, and black pepper. Taste and adjust seasoning. If the stew seems watery, simmer uncovered for a few minutes to thicken.

Finish and serve

PT0H2M

Transfer to a serving bowl, drizzle with remaining olive oil, and garnish with fresh dill if using. Serve warm, with lemon wedges.

Equipment

Large pot or Dutch oven
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons

Nutrition facts

420 kcal

Calories

15 g

Protein

50 g

Carbohydrates

10 g

Fat

8 g

Fiber

600 mg

Sodium

Tips

If using fresh fava beans, you'll need to peel them after brief boiling, the cooking time will be shorter.
For a more velvety texture, you can pulse a small amount of the stew in a blender and stir it back in.
The stew actually tastes even better the next day, so don't hesitate to make it ahead.
To keep the dish vegan, double-check your vegetable stock is plant-based if using store-bought.

Serving suggestions

Serve as a hearty main with crusty bread or a simple rice pilaf. It also works beautifully as one of the colorful meze spreads on a Sunday table.

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Recipe by

Zeynep Yilmaz

Specialises in Turkish cuisine

Zeynep makes baklava with pistachios from her hometown of Gaziantep. She will tell you the exact village.

Describe yourself in three words: Proud, nutty, regionalist.