Bakla (broad beans) and enginar (artichoke) have a special place in Turkish culinary tradition and they are seen as the ehralds of spring. There are many dishes which combine the two, beginning with simple salads. This is "zeytinyağlı bakla" (an "olive oil category" dish, eaten cold). Sometimes an artichoke is stuffed with "fava" (broad bean puree, in this case they are filled with the beans. On the other hand, fresh dill is inseparable from broad beans.