Fatteh Aux Fèves Recipe

Soak and cook (if using dried)

If using dried broad beans, place 2 cups dried broad beans in a bowl and cover with cold water by several inches. Soak overnight (8–12 hours). Drain, then place beans in a pot, cover with fresh water, bring to a simmer and cook until tender, 40–60 minutes. Drain and set aside. If using frozen cooked broad beans, thaw and rinse, then proceed.

In a medium saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the cooked broad beans (and cooked chickpeas if using) and sauté for 3–4 minutes to warm through.

Add 2 cups vegetable or chicken stock, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin and 1/2 teaspoon ground coriander. Bring to a gentle simmer and cook 8–10 minutes until flavors meld and some of the stock reduces. Taste and adjust seasoning.

Meanwhile, prepare the pita base: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add torn pita pieces and toast until crisp and golden, 4–6 minutes, turning frequently. Alternatively, bake pita pieces at 375°F (190°C) for 8–10 minutes until crisp.

Spread toasted pita pieces in the bottom of a shallow serving dish or individual bowls. Spoon the warm broad bean mixture over the pita so the pita soaks some of the liquid but remains slightly crunchy.

In a bowl, combine 3 cups plain yoghurt, 2 crushed garlic cloves, 1 tablespoon lemon juice and 3/4 teaspoon salt. Whisk until smooth and slightly aerated. Taste and adjust lemon or salt as needed. If the yoghurt is very thick, whisk in 1–2 tablespoons cold water to reach a pourable but creamy consistency.

Pour or spoon the yoghurt evenly over the warm broad bean and pita base, covering most of the surface.

In a small skillet, heat the remaining 1 tablespoon olive oil over low heat. Add 1/2 teaspoon Aleppo pepper or paprika and warm for 20–30 seconds until fragrant (do not burn). Pour this spiced oil over the yoghurt layer in a thin stream to create a bright finish.

Scatter 2 tablespoons toasted pine nuts or slivered almonds over the top, then sprinkle 3 tablespoons finely chopped parsley and 1 tablespoon chopped mint (if using). Finish with a light dusting of sumac (1/2 tsp) for lemony color if desired.

Let the fattah rest 5–10 minutes so juices from the beans soak into the pita. Serve warm or at room temperature. To eat, scoop through all layers so each bite has pita, yoghurt and beans.