Broad Beans Fatteh With Yoghurt Recipe

1. Prepare and toast the pita

Preheat the oven to 200°C (400°F). Tear the pita bread into bite-sized pieces (about 2–3 cm). Toss the pieces with 3 tbs olive oil and 1/2 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp. Remove and set aside to cool; these will form the crunchy base.

2. Cook the broad beans

If using fresh beans in pods: shell them, blanch pods in boiling water 1–2 minutes, drain, then remove beans from inner skins by squeezing gently. If using frozen shelled beans: rinse under warm water to defrost slightly. In a medium saucepan, heat 2 tbs extra virgin olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

3. Add the shelled broad beans to the pan, pour in 200 ml water, then add 1/2 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, cover, and cook 6–10 minutes until beans are tender when pierced with a fork. If beans are very young and small, reduce cooking time.

4. Once tender, remove about one-quarter of the beans and set aside for garnish. Lightly mash the remaining beans in the pan with the back of a spoon or a potato masher, leaving some whole pieces for texture. Stir in 1.5 tbs lemon juice and adjust seasoning to taste with additional salt or lemon if desired. Keep warm off the heat.

5. Prepare the yoghurt

In a bowl, combine 400 g Greek yoghurt with 1 grated garlic clove, 1 tbs lemon juice, 1/2 tsp salt and 1 tbs olive oil. Whisk until smooth and creamy. Taste and adjust salt or lemon as needed. If the yoghurt is very thick, you can loosen it with 1–2 tbs water or milk to reach a spreadable consistency (but keep it creamy).

6. Toast pine nuts and finish

In a small dry skillet over medium heat, toast 3 tbs pine nuts for 2–3 minutes, shaking the pan, until golden and fragrant. Remove to cool. In the same skillet add 2 tbs extra virgin olive oil and warm briefly; add 1 tbs dried mint (or 1 tbs chopped fresh mint) and gently fry for 10–15 seconds to bloom the flavor, then remove from heat.

7. Assemble the fatteh: In a shallow wide serving dish, spread the crispy pita pieces in an even layer. Spoon the yoghurt over the pita, smoothing to cover most pieces. Spoon the warm mashed broad beans over the yoghurt in dollops or an even layer. Scatter the reserved whole beans on top for texture.

8. Drizzle the warmed olive oil and mint mixture over the top, sprinkle toasted pine nuts, chopped parsley and 1/2 tsp sumac if using. Finish with an additional drizzle (about 1 tbs) of extra virgin olive oil and a light pinch of salt if desired. Serve immediately so the pita stays partially crisp but absorbs some yoghurt and bean juices.