Braised Fava Beans in Pods (Turkish Style)

No Need to Shell Fresh Fava Beans!

You don’t need to shell fava beans as long as they are fresh and young enough. In Turkish cuisine, whole fava beans in their pods are very commonly cooked in spring. 

It’s one of the classic Turkish olive oil dishes, meaning it’s cooked without meat, in plenty of olive oil, and served at room temperature.

From early March, we start looking for fresh fava beans at the markets. They’re widely available in Turkey, but here in the UK, we usually find them only at Turkish grocery stores.

When the beans are young and tender, the pods stay soft and full of flavor as they cook, just like in this recipe. It’s a simple seasonal dish you’ll find in many Turkish homes.

As they get older, the pods become thicker and tougher, so you only use the beans inside. If you want to see that method, check out our post on how to cook fava beans.

About the Ingredients

This simple dish is known as zeytinyağlı bakla in Turkish, which literally means fava beans in olive oil. It’s very popular in Turkey, but like many home-style recipes, everyone makes it a little differently. This is how we like to make it.

So what do we need for this fava bean recipe?

Fresh fava beans: When we say fresh, we mean very young fava beans in pods, right at the beginning of the season. The beans inside should still be small. As they grow, the pods become thicker and tougher, and not as pleasant to eat. For more details, you can check out our post on what fava beans are.

Tomatoes: Many traditional versions don’t include tomatoes, but we like adding a small amount. It gives a subtle flavor and a bit of color.

Flour + lemon juice: These are mixed with water, and the fava beans are briefly soaked in this mixture. This helps prevent them from darkening. We also use the same water when cooking, which gives the dish a slightly thicker texture.

Fresh dill: This is essential. In Turkish cuisine, fava beans are almost always paired with dill rather than other herbs.

You can find the full list of ingredients with exact measurements in the recipe card below.

How to Cook Turkish Style Fava Beans in Pods

This is a simple recipe you can make with fava beans in pods, but there’s one small step at the beginning that makes a difference.

We mix water, flour, and lemon juice, then let the chopped fava beans sit in it for a few minutes. This helps prevent them from darkening and gives the dish a slightly thicker texture.

For this recipe, the fava beans are cooked whole in their pods, similar to green beans. Just trim and cut them into pieces. Make sure they are young and tender so the pods are soft enough to eat. If you come across any thicker, tougher pods, it’s best to remove the beans inside and use them that way instead.

In the meantime, cook the onions in olive oil until lightly golden. Add the tomatoes and cook until softened.

Add the fava beans and stir well so they are coated with the mixture. Pour in the lemon and flour mixture and cook for a minute, then add the seasoning.

Reduce the heat and let everything cook gently so the beans absorb the flavors.

Once cooled, stir in fresh dill. Serve cold or at room temperature with garlic yogurt on the side.

You can find the full instructions in the recipe card below.

What Do Fava Beans in Pods Taste Like?

They might look a bit like green beans at first, but they are quite different in both texture and flavor.

Green beans are smoother and milder—fresh and slightly sweet. Fava beans in pods are firmer, with a deeper, more earthy and slightly nutty flavor.

They’re not always an instant favorite, especially if you’re trying them for the first time. But once you get used to their flavor, they can be really enjoyable. That was exactly the case for us too.

Serving Suggestions

We usually serve these Turkish-style braised fava beans in pods at room temperature with some fresh bread on the side.

Yogurt is a must for us. We like to add a spoonful on top before serving, it balances the earthy flavor of the fava beans really well. You can use plain yogurt or garlic yogurt; both work great.

It’s also often served with orzo rice pilaf or bulgur pilaf in Turkish homes, making it a simple but satisfying meal.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days.

This dish is usually served at room temperature, so there’s no need to reheat it. Just take it out of the fridge and let it sit for a bit before serving.

If you prefer it warm, you can heat it gently on the stove over low heat.

Variations

With tomato and pepper paste: In the south of Turkey, especially in cities like Adana and Mersin, whole fava beans are often made with salça (tomato paste or pepper paste). You can add 1 tablespoon tomato paste and 1 tablespoon pepper paste when cooking the onions.

We personally prefer it without salça, as it lets the flavor of the fava beans stand out more. But you can definitely try it this way too.

More Turkish Recipes

• Bamya (Turkish Okra Stew)
• Turkish Style Green Beans
• Jerusalem Artichokes in Olive Oil

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