Bean Paste with Dill


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This dish of puréed beans is quite common throughout Turkey and the Middle East. The thick purée, moulded into a wedge and cut into slices, is served with a dill dressing.


  • 8 oz/225 g dried broad beans, soaked for at least 8 hours
  • 2 onions, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 pint/600 ml water
  • juice of ½ lemon

For the dressing

  • 2 tablespoons olive oil
  • juice of ½ lemon
  • a few sprigs of dill, chopped
  • salt and freshly ground black pepper


  • In a saucepan, soften the onions in the oil. Stir in the sugar and salt and pour in the water and lemon juice. Drain the beans and add to the pan. Cook gently, uncovered, for at least 1 hour until the beans are really tender and most of the liquid has evaporated.
  • Mash the beans to a paste with a fork (or blend in an electric mixer). Spoon the mixture on to a dish and shape into a narrow wedge. Leave for 1-2 hours to dry out and harden.
  • Mix the ingredients for the dressing and pour over the top. To serve, cut the/hw into slices. (If you prefer soft/¿w¿r, spoon it into a bowl after mashing and serve with the dressing.)