Koukia tiganita

Koukia tiganita

Fried broad beans

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g very young broad beans
plain flour, for coating
olive oil, for pan-frying
lemon wedges, to serve

Method

  1. Wash the broad beans well. Remove the tops and tails, pulling off the strings as they are removed. Leave whole.
  2. Drop the beans into boiling salted water and boil rapidly for 5 minutes. Remove and drain well. Leave until dry.
  3. Roll the beans in flour to coat. Heat enough oil in a frying pan to coat the base. Fry the beans over medium–high heat until golden brown, turning to brown them evenly.
  4. Serve hot, with lemon wedges for squeezing over.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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