March in Fethiye is the beginning of the broad beans season, and, on a visit to Çiftlik Perşembe Pazarı (Ciftlik Thursday Market) we noticed that the first young bakla (broad beans or fava beans) of the season were for sale. Not lots of them as yet…but enough to get us thinking about broad beans recipes – in particular, a Turkish broad beans recipe.
Of course, there’s a very famous Turkish fava beans recipe which is served as a meze but, as it’s only March, we’re not quite at the stage of leisurely outdoor eating, just yet. So, we wanted something a little bit more wholesome and warming…
In our Guide to Çiftlik market post, we mentioned we decided to use the broad beans to make sucuk and bakla for dinner that night and it prompted a comment from Turkish food blogger, Zerrin (of Give Recipe), that she had also bought bakla from her local pazar that day, too. She explained what she was making with her broad beans and then she said she had never thought to use broad beans and sucuk together.
A quick search around online and it appears that the list of Turkish broad beans recipes doesn’t include our sucuk idea. The good folks of Turkey aren’t much into mixing their sucuk and bakla at all. Interesting! Because, as soon as we saw the bakla on Çiftlik market, we both said sucuk straight away. And we know why…
A (Nearly) Turkish Broad Beans Recipe – Sucuklu Bakla
Sucuk is a meaty, spicy sausage; Turkey’s answer to Spanish chorizo or Italian pepperoni, except, where the latter two are made from pork, sucuk is made up from beef. The tastes and textures are very similar; cured, garlicky, sometimes spicy and definitely oily! And, as we learned from Hugh Fearnley-Whittingstall TV programmes in years gone by, recipes for broad beans and chorizo work really well! If that’s the case, why not sucuk, too?
Because the bakla is really young at this time of year, it’s completely fine to cook the smaller beans in their pods. Let’s cook broad beans with sucuk:
- ½ kilo fresh young broad beans, washed and tips removed
- 100g sucuk
- 2 large tomatoes (or 1 400g tin) chopped
- 1 onion, peeled, halved and sliced into half moons
- 1 clove garlic, peeled and crushed
- ½ mug hot water
- 1 tbsp olive oil
- 1 tsp vinegar
- ½ tsp sugar
- Salt and pepper to season
- First of all, pick through your broad beans. Remove the beans from the larger pods and with the smaller ones, cut them into roughly one inch pieces.
- Gently heat your olive oil in a frying pan and add your onion.
- Meanwhile, take your sucuk, cut into quarters lengthways and remove the outer skin.
- Now cut each strip of sucuk into rough bite-sized chunks and, once your onion is sweating, add your sucuk to the pan.
- Stir around for a couple of minutes until your sucuk starts to colour and release its juices.
- Now add your tomatoes, garlic and salt and pepper.
- Stir around and then allow your tomatoes to cook down for around 5 minutes before adding the hot water.
- Stir this and then add your broad beans to the pan, also.
- Now add your sugar and vinegar, stir around and taste the sauce.
- Add more of whatever you think is necessary.
- Leave your sucuk and broad beans to simmer, uncovered, for around 15 minutes.
- Remove from the heat, allow to cool a little and then serve.
Sucuk is a very oily Turkish sausage so don't be tempted to add too much oil at the start of your cooking.
As with all of our recipes, the calories per serving is meant as a rough guide. This can vary, depending on the brand of sucuk you prefer to use.
This is one of our favourite broad beans recipes – well, as much as we’ve grown to love the huge variety of Turkish vegetarian recipes over the years, we do still love our meat so the addition of the sucuk to this dish really suits us.
Recipes for broad beans with bacon or chorizo are really common, so sucuk makes the perfect accompaniment for this Turkish take on those types of dishes. The same cured, salty flavours and the light crispness on the outside of the sucuk where it has been sauteed. Combine with the tomatoes and the fresh, young broad beans… Mmmm, already, we want to make broad beans with sucuk again!
How much water you add to your broad beans recipe depends on how much juice you want in this meal. As you can see in the photo above we added around half a mugful of water because we wanted quite a bit of juice. And why did we want those garlicky, tomato and sucuk-flavoured juices?
Because we serve our sucuklu bakla (Turkish sucuk and broad beans recipe) with warm, crusty bread from the bakery so you can soak up the juices. And as we said, we failed to find a Turkish broad beans recipe that mixed these two main ingredients so the name sucuklu bakla (sucuk with broad beans) is our own. Imaginative, isn’t it?
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Browse similar Turkish recipes from our archives.