Sufra Dayma: Artichoke and Broad Beans in a Dill Soup By Moushira Abdel-Malek Serves 8-10 Ingredients: 1 kg green broad beans 15 artichoke hearts (quartered) 1 large onion (finely chopped) 1/2 cup dill leaves (finely chopped) 1/2 cup lemon juice 2 bouillons (kind - your choice) 2 tbsp cooking oil Salt (to taste) Method: Wash the green beans under running water and strain. Remove all side threads. Boil in plenty of salted water until tender, in a large cooking pan. Discard the water and leave beans covered in pan. In another large cooking pan, heat the oil and add the onion. Stir over medium heat until only translucent and softened. Add dill and stir to combine. Add artichokes, boiled beans and lemon juice. Cover with fresh water and bring to the boil then add bouillons. Simmer, covered, over medium heat for 10-15 minutes, or until artichokes are just tender. Add salt to taste. Serve hot with fresh lemon to squeeze, if more is desired.
