Smoky lima beans (Gıgantes plakı) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 112) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on October 20, 2025

    Made again on 10/18/2025 for a dinner party that served 12. Tripled the recipe and it worked perfectly.

  • lholtzman on April 02, 2024

    I used canned butter beans, which are the same as Lima beans. Any white beans will work, but I do like the broadness and flatness of the limas. I reduced the amount of salt. I found that I only needed 1 tsp total of Diamond Chrystal and I probably could have used slightly less. I really like salt, so if you are more sensitive, I would start with 1/2 tsp.

  • jenburkholder on December 30, 2022

    Made with the canned limas - probably would have been better with fresh-cooked. Got very thick. Serviceable, but definitely not my favorite version of this dish.

  • bernalgirl on May 19, 2022

    I made this as written with half a pound of pre-cookedRancho Gordo Christmas Limas and it was fantastic, especially with the orzo rice. The warm spices give a new dimension to these already favorite legumes.

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