So here I am trying to do something I’m really bad at…writing.
To challenge myself (I guess) and improve, but most important, to share recipes I enjoy through my own cooking experiences.
I found the recipe many years ago through a great old Israeli cooking show called ”Garlic, Pepper and Olive Oil,” which I used to love. It’s a very easy recipe to make that’s also fit for those with less experience in the kitchen. It can serve as a side for dinner or stand on its own next to a few salads and cheese.
Fava beans are all over the farmers’ markets during spring/summer time, but there’s always the option of using frozen or fresh lima beans if you can not find fresh fava beans.
fava bean “cake”
0.5 kl/1 lb fava beans
2 chopped white onions
2 chopped garlic cloves
0.5 teaspoon baking powder
1 cup chopped dill
sea salt and ground black pepper to taste
1 cup olive oil
1. Preheat oven to 350ºf. Oil a round glass baking dish.
2. Boil water with salt.
3. Peel the fava beans out of their shells and cook it in the boiling water for 6-7 minutes.
4. In a separate pan, heat half a cup of the olive oil and add the onion. Cook until the onion is clear, then add the chopped garlic and cook for another minute or two.
5. Add the peeled fava beans and add salt and pepper to taste. Lightly pan fry for a few minutes.
6. In a bowl, whisk the eggs, baking soda and dill. Add the fava beans and gently mix. Before transferring your mixture to your baking dish, check the salt and pepper for taste.
7. Bake for 30 minutes.
8. Take the pan out of the oven, pour half cup of the remaining olive oil and bake for another 20 minutes.
Serve the fava bean “cake” warm. It tastes great with fresh cream or some sheep’s yogurt. Enjoy!