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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
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One year at the community centre I would invite a person of a different nationality as a guest cook. When it was Ibtisam's turn, a Syrian refugee, she made us these surprising broadbeans Ingredients:
2 lbs young fresh broad beans, in their pods |
1 quart plain yogurt |
salt |
1 teaspoon paprika |
1 bunch fresh mint leaves |
Directions:
1. Don't shell the beans, check for threads and cut into inch pieces.
2. Boil in salted water until tender.
3. Drain and leave to cool.
4. Stir in yoghert carefully, add paprika and mint.
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