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INGREDIENTS
1 kg broad been
150 g bulgur
60 g strained yogurt
4 cloves of garlic
800 ml hot water
2 g salt
2 g granulated sugar
50 ml sunflower oil
10 g butter
Cut the end parts of the bean you wash with plenty of water and drain the excess water. Transfer the sunflower oil to a medium pan with the addition of butter. When the butter melts, add the finely chopped beans to the saucepan and stir. In the roasting phase, add powdered sugar and continue roasting for about 5 minutes at medium heat. Add salt and hot water. Cook the beans with lid closed over medium heat for about 30 minutes until the beans soften. Add bulgur to the pan. Continue to cook until the bulgur swells in the food’s own juice. Transfer the strained yogurt into a container.
Grate the garlic and mix well. Remove the cooked food from the stove until the bulgur is swollen and let it cool down for 10 minutes. Then add the garlic strained yogurt and mix and serve with dill.