Fresh Broad Beans - Taze Bakla

The bean is a single-year plant that gives the name of the legumes to the family, farming as a food and feed plant. Beans, which Turkey is located in the southwest Mediterranean and is of Asian descent. Some Asian and Mediterranean countries such as Egypt are used as the basic protein source of the poor. Egypt, Morocco, Spain, Italy, Turkey, Asia and widely produced in China. Every country calls its unique name for this precious vegetable. Faba, Biskra, cándòu, haba, habitas, fava, baqella, Boq'ullit, φάβα, Baghalee, Bagilla, Sky Bean, そら豆, Maltese kusksu, bakulla, bobove pihtije, habas, ghada, bondbönor bakla, đậu móng heo...

What to cook? How to cook?

Both the drain and the freshly loved broad beanss with the freshener are a delicious food made from the olive oil and a delicious meal from the soup. The fresh green broad beans is replaced by the spring in the market and at the market relevances. The stains are not much and the color is very tasty meals with libraries. Here are all the information about the methods of cooking in dry and olive oil.


Fresh broad beanss dividing in half the elimination of the tox. The bolster of the water passed through, both end portions should be cut and the bristles should be cleaned with a knife assistance. Very long broad beanss should be divided in half. Fresh broad beanss that won't be frozen should be done immediately without so much. Fresh broad beanss not cooked within several days are darkened within a few days. If fresh broad beanss contact with water or metal, it shows a very quick decision.

How is the broad beans cooked?

A vegetable that can be cooked in many different ways can be used even in salad. It is served with steamed or very little boiled broad beanss, meat and fish dishes. Maintenance or fleshy broad beans meal can be made. The green broad beans is preferred as the most olive oil. In a healthy kitchens, the broad beans meal is situated.

The broad beanss with vitamins and protein tank are quite feeder. Little dicked broad beanss should be watered onto a deep container. In another container, the lemon juice should be mixed and this mix should be added to the broad beans water. After the olive oil is placed in the pot, the cube chopped onions are added in the cube form and the broad beanss added with the taste.

Dry and olive oil broad beans cooking methods

Preferred dry broad beanss, due to the high fiber ratio, is not the dietary lists. The dry broad beans should be soaked in the evening and the swelling of the morning should be provided. A 10-minute boiled process is applied to the bottling beans. In the olive oil, the coated onion to the pembelt is brought together with broad beanss.

The olive oil broad beans, which is a healthy and slight taste, is served with dill after being cooked. In a large saucepan, the olive oil broad beanss cooked in medium heat are ready within 45 minutes. In addition to the olive oil residue, the spice can be added optionally. The use of olive oil-free olive oil in the baklan ensures that it is more delicious.


How are the broad beanss reared?

The bean crop plants with more temperate climates are made in Turkey in the winter and spring months are consumed fresh form. The small bumps formed on the roots are the farmers' eye due to nitrogen contributions to the soil. With grains or cottage are planted with vegetables. It is also farmed as an animal feed after the green fertilizer and the harvest. The broad beans is usually long, hollow and cornered stem on the compound leaves and white-colored flowers. The fruits of these flowers that are fertilizing themselves are the beans of the plant or the berries called BADICIS. Each BADILIL is included in the 8-10 'broad beanss' or the seeds called' internal broad beanss.

How to use broad beanss?

The fresh leaves of the broad beans are also consumed as freshly crustacean broad beanss and internal broad beanss as they can be renewed as a salad. The articulated fresh interior broad beanss are indispensable for Turkish cuisine. However, the most common use of the baklan is pounded by the inner shells and the dried grains are created, created by crushing, and is crushed in the Aegean and the Mediterranean region, which is eaten olive oil and dereutite.

The food is the nutritional value of the

broad beanss; Zinc, manganese, magnesium, phosphorus, copper, iron, potassium, selenium, calcium minerals, tiamin (vitamin B1), FOLAT (B9 vitamin) and almost all B vitamins. 100 grams of baked interior broad beanss; Approximately 8 grams of protein include 5 grams of fiber and is 110 calories. In addition, there are plenty of nitrogen and starch in broad beanss.