A Turkish recipe for a broad bean dip/paste - Fava
3 cups of fresh broad beans, 2 onions quartered, 1 carrot pealed and cut into chunks, I medium potato, pealed and cut into chunks, 6 whole garlic cloves. 1/2 cup of olive oil, 2 tspns of salt and the same with sugar - salt and pepper to taste, olive oil to drizzle, paprika and chopped fresh dill to garnish and lemon wedges to squeeze over.
Discard the skins (unless you want a lumpy puree). Put the beans in a pan with onions, potato, carrot, garlic, olive oil, salt and sugar. Add enough water to cover and simmer for 45 minutes until all the contents are mushy (suggest you used waxy potatoes) and the water gone. Remove from heat and allow to cool a little. blitz the mixture with a food processor or press through a sieve. The mixture should be a creamy, thick pouring consistency. Add a little more salt (if required) and black pepper.
Pour into a well oiled mould or bowl and chill overnight.
To serve - turn out fava onto a plate (might need to warm the mould in some boiling water (like jelly). Drizzle with olive oil, sprinkle with dill and paprika and serve with lemon sedges to squeeze over. Enjoy with freshly toasted bread or something similar.
The recipe sounds a bit odd but it really is very tasty