Gambilian Fava (Bodrum Broad Bean)
Hello Dear Friends,
We returned home after an incredibly enjoyable holiday. They say a human is like a bird, and it certainly is.
Before the holiday, but there is still a long holiday, we were saying that this many days will be over. The holiday came and even ended, we even went back. Mashallah, I'm tired from the first day like I've never been. Here the holiday stays in the holiday, as soon as you return, all the accumulated work piles up on you.
I will be on their way to Adana to be a guest at the house of one of the winners of the "mothers' day" application we made with Hotpoint on Sunday.
Before starting the road preparations, I wanted to tell you about our first flavor stop in Bodrum Gümüşlük, which pleased us with its flavors and conversations. We loved the octopus and calamari we tasted by listening to Mehmet Bey's recommendations. All their appetizers were fresh and we were amazed by the presentation of the coffees they served us before we left :)
When I told them that I wanted to include them on my blog, but I wanted 1 recipe, especially the recipe for gambilya fava, they did not offend me and wrote and brought me.
Gambilya is a legume that is slightly larger than lentils and reminiscent of peas, settled in the regions of Bodrum. It is also called Bodrum pod, cambilya or gambilya. It has a slightly milder flavor than fava broad beans.
Thanks to Tuncay Özyanik and Zekeriya Döner, who wrote the recipe for us, and to Mehmet Bey.
When you go to Gumusluk, I recommend you to stop by Siesta Restaurant.
Siesta Restaurant Gumusluk/Bodrum 0252 394 36 27 – 0252 394 38 16
Love…
Ingredients for Gambilian Fava (Bodrum Broad Bean) Recipe
- 1 cup of gambilya
- Half of 1 medium onion
- rind of half a lemon
- 1-2 cloves of garlic
- a quarter of a bunch of dill
- 1 tablespoon of salt
- 3 water glass of water
How to Make Gambilian Fava (Bodrum Broad Bean) Recipe?
- Wash and drain the Gambia in 2 waters. Finely chop the onion and lemon peel.
- Put the gambia, onion, lemon peels in the pot. Add salt, olive oil and water to it and bring to a boil.
- After boiling, whisk every 3 minutes until the gambilyas are cooked and crushed. Pass the pureed fava through a fine mesh strainer.
- If desired, add finely chopped dill and optionally crushed garlic, mix, pour into my boron and cool.
- Bring the fava to room temperature in the refrigerator and serve cold.