Broad Bean Dizme
Lemon is squeezed on the washed and sorted beans. The oil is heated in a pan and the broad beans are thrown into it and fried until it turns color. A thick slice of onion in the form of a ring is placed in the middle of a flat pot and the beans are arranged neatly around it. After the second row, diced onion and dill are sprinkled between the layers. Sugar, salt and flour dissolved in 1 glass of lemon water are poured over the broad beans and cooked for 40-45 minutes on very low heat. When it cools down, it is turned upside down with the help of a flat plate slightly larger than the pot. Garlic yoghurt is recommended during service.
