A cool meze in which dried broad beans are boiled and mashed to a smooth consistency with olive oil and dill. It offers a light yet filling starter for bread-topped breakfasts or raki tables.
Boil the soaked fava beans in plenty of water until softened, then drain, and once cooled, peel off the skins.
Place the peeled fava beans in a bowl and mash with a fork or food processor together with olive oil, lemon juice, and crushed garlic until smooth.
Add finely chopped dill and salt and mix, then transfer to a serving plate and drizzle a thread of olive oil on top.
Important: If you peel the fava beans' skins after boiling, the puree's texture will be much smoother. Contains no allergen, so it's suitable for vegan tables.
Adding a few drops of lemon juice and a small amount of garlic to the mash gives the flavor more vibrancy, but be careful not to overdo the garlic.
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