1 kg fresh broad beans
3 medium sized onions
250 grams yoghurt
2 and 1/2 coffee cups olive oil
1/2 lemon juice
1/2 coffee spoon sugar
1/2 coffee spoon salt
1 bunch dill, chopped
2 tea cups boiling water

– Remove the strings from the beans by cutting around them with a knife. Wash the beans.
– Chop the onions.
– Place the onions and beans in a saucepan. Then pour the oil, lemon juice, salt and sugar. Cover and cook on a low heat for 20-25 minutes.
– When the beans begin to turn yellow, add the boiling water and cook about 1 and 1/2 hours longer.
– Let cool.
– Place on a serving dish and garnish with chopped dill and yoghurt.


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