{"id":9597,"date":"2014-10-01T13:58:56","date_gmt":"2014-10-01T13:58:56","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9597"},"modified":"2026-10-23T17:06:50","modified_gmt":"2026-10-23T17:06:50","slug":"fattet-foul-akhdar-broad-green-fava-beans-fatteh","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/fattet-foul-akhdar-broad-green-fava-beans-fatteh\/","title":{"rendered":"Fattet Foul Akhdar (Broad Green Fava Bean Fatteh)"},"content":{"rendered":"

Fattet Foul Akhdar (Broad Green Fava Bean Fatteh)<\/h1>\n
Fattet Foul Akhdar (Broad Green Fava Bean Fatteh)<\/div>\n
Fattet Foul Akhdar is a delicious Lebanese fatteh that brings together a variety of flavors and textures in one elegant dish. Traditional fatteh is a layered Middle Eastern dish made with crispy fried or toasted Arabic bread, topped with cooked meat or chicken, chickpeas, and a creamy, garlicky yogurt sauce.<\/div>\n
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The word fatteh means \u201ccrumbled\u201d 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 saut\u00e9ed until beautifully browned. These ingredients give this Lebanese fava bean fatteh its own distinctive character, offering an exquisite blend of textures\u2014from the crunch of the base to the richness of the meat and the cool contrast of garlic-infused laban.<\/strong><\/p>\n

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If you are watching your calorie intake, toast the bread cubes in the oven instead of frying them, and toast the pine nuts in a dry frying pan without adding any oil. Assemble the dish just before serving to keep the bread crispy and prevent it from becoming soggy! Give this recipe a try, and I can confidently say it is a truly finger-licking meal!<\/div>\n
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\"Traditional<\/p>\n

My cookbook<\/a> 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!<\/p>\n

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How Fattet Foul Akhdar Differs from Other Lebanese Fava Bean Dishes<\/h2>\n
If you love Middle Eastern fava bean recipes, you might wonder how this dish compares to other classics like Foul Akhdar Bil Zeit<\/a><\/strong> or traditional Foul Mudammas<\/a><\/strong>. While Foul Mudammas<\/strong> uses slow-cooked, mashed brown fava beans seasoned with cumin, lemon, and olive oil (often served for breakfast), Foul Akhdar Bil Zeit<\/strong> focuses on fresh green fava beans saut\u00e9ed in olive oil with plenty of garlic and cilantro.<\/div>\n
Fattet Foul Akhdar<\/strong> takes these tender green fava beans to a whole new level of luxury. Instead of being a simple stew or dip, it is an elegant, layered creation. It combines the fresh, vibrant flavor of green fava beans with the rich crunch of fried pita bread, a creamy tahini-garlic yogurt sauce, and savory saut\u00e9ed meat.<\/div>\n
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Frequently Asked Questions<\/h2>\n

What is Fattet Foul Akhdar?<\/h3>\n

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.<\/p>\n

Can I use frozen green fava beans to make Fattet Foul Akhdar?<\/h3>\n

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.<\/p>\n

Can I bake the pita bread instead of frying it?<\/h3>\n

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.<\/p>\n

Can I prepare Fattet Foul Akhdar ahead of time?<\/h3>\n

You can prepare the individual components ahead of time. Cook the fava beans, prepare the yogurt sauce, saut\u00e9 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.<\/p>\n

Can I substitute the goat tenderloin with another type of meat?<\/h3>\n

Of course! You can substitute the goat tenderloin with diced lamb or beef tenderloin. Choose tender cuts that cook quickly and saut\u00e9 them until nicely browned. You can also omit the meat for a vegetarian version of this green fava bean fatteh.<\/p>\n

What is the best way to serve Fattet Foul Akhdar?<\/h3>\n

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.<\/p>\n

\"fatteh<\/p>\n

More Lebanese Yogurt Recipes to Try<\/h2>\n