Fava Bean Dip دیپ لپه باقالی

Any appetizer tray will be more delicious with dipping sauce or with dip دیپ and is perfect for any family or friends gatherings and party.

One of nice dipping sauce is Fava bean dip دیپ لپه باقالی, which is, creamy, delight , rich and full of flavour. Fava beans dip is made with just a few simple ingredients and blended with a food processor. This dip is high in protein, low in cost and very comfy dip. You can use it as a dip or spread onto sandwiches or naan bread.

I used dried yellow Fava beans (split fava beans) which is called Lapeh baghali لپه باقالی in Farsi language. Fava beans or board beans are used in Iranian cuisine. Also in many Middle Eastern and African countries is used.

Fava Bean Dip

  • 500 g dried yellow fava beans
  • ½ cup virgin olive oil
  • 2 large onions, coarsley chopped
  • 5 cups water
  • 2 tbsp sugar
  • 2 tsp salt
  1. Soak the beans in a bowl full of water overnight.



  2. Next day, beans will be double in size. Drain the water and set aside.



  3. Add olive oil and diced onions into a deep pot. Saute onions until tender and soft.



  4. add drained Fava beans.



  5. Season with salt and sugar.



  6. Pour in 5 cups water. Give a good stir. Allow to cook on a medium heat for about 30 minutes until fava beans tender.



  7. Duringcooking, white foam come out. Start scooping foam off that forms on
    the surface.



  8. After 30 minutes, turn off the heat. Use a blender and blend fava beans mixture until is puréed. Now, we have a runny fava beans puree.



  9. Allow to cool. Then, transfer it to a deep dish and spread it evenly. Place it in the fridge for 3-4 hours. The fava dip will thicken as it cools. Once you want to serve it, you may cut it into pieces as you see in the photos or simply with a spoon mash it . Garnish with caramelized
    onions and dill or just drizzle with olive oil and eat it with flat naan bread or any favourite bread.



دیپ لپه باقالی

هر سفره یا میز غذایی این روزها با داشتن سینی مزه خیلی خوشمزه تر و اشتها برانگیز تر میشه و برای هر نوع گردهمی خانوادگی و دوستانه مناسب هست.

این روزها در آشپزی خیلی به کلمه ی دیپینگ سس یا دیپ بر میخوریم. دیپ با سس فرق داره چون سس رو به غذا اضافه میکنیم ولی در مورد دیپ فرق داره و این خوراک و غذا هست که به دیپ اضافه میشه. . تنوع بسیار زیادی برای دیپ وجود داره و میشه خوشمزه های زیادی رو به عنوان دیپ درست کرد.

یکی از این دیپ های خوشمزه دیپ لپه باقالی هست که دارای بافتی خامه ای و غلیظ و پر از طعم هست. دیپ لپه باقالی حاوی پروتئین بالایه و با هزینه ی بسیار کم و فقط با چند ماده ی اولیه که به راحتی در همه سوپرمارکت ها هست تهیه میشه.

دیپ لپه باقالی رو میشه مثل سس روی نان زد و یا به صورت دیپ استفاده کرده. برای تهیه ی این دیپ من از لپه باقالی خشک و زرد رنگ استفاده کردم. لپه باقالی در انگلیسی به فوابین معروفه و در آشپزی بسیاری از کشورهای خاورمیانه و آفریقایی بکار برده میشه.

مواد لازم

پانصد گرم لپه باقالی خشک

نصف پیمانه روغن زیتون

دو عدد پیاز درشت

پنج پیمانه آب

دو ق غ شکر

دو ق چ نمک

طرز تهیه

باقالی ها را از شب قبل در آب ریخته تا خیسانده شود. روز بعد آب اضافی را بیرون بریزید. لپه باقالی بعد از خیسانده شدن دو برابر اندازه ی قبلی خواهد شد.

روغن زیتون را داخل قابلمه ریخته و پیاز های خرد شده را داخل قابلمه ریخته و تفت می‌دهیم تا نرم شوند. سپس باقالی ها خیسانده شده را همراه با نمک و شکر به پیاز افزوده و پنج پیمانه آب را هم روی آن‌ها ریخته و همه ی مواد را با قاشق هم میزنیم.

قابلمه را روی حرارت متوسط قرار داده تا برای نیم ساعت باقالی ها پخته و کاملن نرم شوند. در طی پخت کف سفید روی باقالی جمع خواهد شد که با یک قاشق میتوان آن‌ها را بیرون ریخت

بعد از نیم ساعت قابلمه را از روی گاز برداشته و با یک مخلوط کن برقی مواد را به صورت پوره در میاوریم. حالا ما یک پوره بسیارروان و آبکی داریم. اجازه دهید پوره خنک شود . سپس آن را در یک ظرف ریخته وکاملن در ظرف پخشش کنید. ظرف را داخل یخچال قرار داده تا 4-3 ساعت بماند وخود را گرفته و به صورت سفت و غلیظ در آید.زمان سرو میتوان دیپ باقالی را با کاتر به شکل گرد یا لوزی برش داد و یا با یک قاشق دیپ را کمی له کنید و روی آن مقداری پیاز سرخ شده و کمی روغن زیتون ریخته و سرو کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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