Fattet Foul Akhdar (Broad Green Fava Bean Fatteh)
The word fatteh means “crumbled” in Arabic, referring to the pieces of bread that form the base of this beloved dish. My version is a little different from the traditional recipe. Instead of chickpeas, I use tender broad green fava beans, paired with diced goat tenderloin sautéed until beautifully browned. These ingredients give this Lebanese fava bean fatteh its own distinctive character, offering an exquisite blend of textures—from the crunch of the base to the richness of the meat and the cool contrast of garlic-infused laban.
My cookbook includes a whole section dedicated to yogurt (laban) recipes. I also have a collection of fatteh recipes that I have never shared before, including Eggplant Fatteh, Chickpea Fatteh, and Meat and Cilantro (Coriander) Fatteh. They are all absolutely fabulous!
How Fattet Foul Akhdar Differs from Other Lebanese Fava Bean Dishes
Frequently Asked Questions
What is Fattet Foul Akhdar?
Fattet Foul Akhdar is a modern, gourmet twist on a traditional Levantine layered breakfast dish. While classic versions rely heavily on chickpeas, this recipe elevates the profile by showcasing bright green fava beans, quick-seared goat fillet, and a rich velvety tahini-yogurt dressing.
Can I use frozen green fava beans to make Fattet Foul Akhdar?
Absolutely! Both fresh and frozen green fava beans work well in this recipe. If using frozen beans, follow the package instructions for cooking, then drain them thoroughly before mixing them with the yogurt sauce.
Can I bake the pita bread instead of frying it?
Yes! If you prefer a lighter version, cut the Arabic bread into small cubes, arrange them on a baking sheet, and toast them in the oven until golden and crisp. You can also toast the pine nuts in a dry frying pan without adding butter or oil.
Can I prepare Fattet Foul Akhdar ahead of time?
You can prepare the individual components ahead of time. Cook the fava beans, prepare the yogurt sauce, sauté the meat, and toast the pine nuts in advance. However, assemble the dish just before serving to keep the bread crisp and prevent it from becoming soggy.
Can I substitute the goat tenderloin with another type of meat?
Of course! You can substitute the goat tenderloin with diced lamb or beef tenderloin. Choose tender cuts that cook quickly and sauté them until nicely browned. You can also omit the meat for a vegetarian version of this green fava bean fatteh.
What is the best way to serve Fattet Foul Akhdar?
Serve Fattet Foul Akhdar immediately after assembling it, while the bread is still crisp and the yogurt sauce is creamy. The toasted pine nuts and a light sprinkle of ground cumin add the finishing touches to this delicious Lebanese dish. It makes a satisfying lunch or dinner and is best enjoyed freshly assembled.
More Lebanese Yogurt Recipes to Try
- Shish Barak (Lebanese Dumplings in Yogurt Sauce)
- Kibbeh Bil Laban (Lebanese Kibbeh in Yogurt Sauce)
- Laban Immo (Lebanese Lamb Shanks in Yogurt Sauce)
- Shrimp Fatteh (Shrimp with Yogurt and Crispy Bread)
- Kafta Bil Laban (Lebanese Kafta in Yogurt Sauce)
- Koussa Bil Laban (Zucchini in Yogurt)
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Fattet Foul Akhdar (Broad Green Fava Beans Fatteh )
Description
Ingredients
For the Base & Garnish:
- 1 large loaf of Arabic bread or 2 small ones, cut into small squares
- ⅓ cup canola oil for frying the bread
- 150 g / 5 oz goat tenderloin fillet finely diced
- ⅓ cup pine nuts
- 1 tbsp butter for toasting the pine nuts
For the Yogurt Sauce & Beans:
- 200 g / 7 oz broad green fava beans frozen or fresh
- 3 cups plain whole-milk yogurt
- 1 tbsp tahini
- 4 garlic cloves crushed
- 3 tbsp fresh coriander cilantro, finely chopped
- ¼ tsp cumin powder
- Salt to taste
- A pinch of freshly grated black pepper
Instructions
- Place the green fava beans in a stockpot, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until tender. Drain well and set aside.
- Heat the oil in a frying pan over medium heat. Add the bread cubes and fry, stirring frequently to ensure even browning, until golden and crisp.
- Melt the butter in a skillet over medium heat. Add the pine nuts and sauté, stirring constantly, until golden brown. Remove them with a slotted spoon and set aside. In the same skillet, add the diced meat and sauté for 3–4 minutes, or until nicely browned. Season with salt and freshly ground black pepper to taste.
- In a bowl, whisk together the yogurt, tahini, and garlic until smooth and creamy. Fold in the chopped cilantro and drained fava beans, then adjust the seasoning with salt to taste.
To Assemble
- Transfer the fried pita bread to a deep serving bowl. Spread the yogurt and fava bean mixture evenly over the bread, then arrange the sautéed meat and toasted pine nuts on top. Finish with a light sprinkle of ground cumin and serve immediately, while the bread is still crisp.
