Fattet Foul Akhdar (Broad Green Fava Beans Fatteh )
Description
Discover a luxurious twist on a Levantine classic. This gourmet Lebanese fatteh pairs vibrant green fava beans with tender, golden goat fillet over a bed of crispy pita chips, all crowned with a velvety garlic-tahini yogurt dressing and toasted pine nuts.
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.
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