Total Time
Prep 30 mins
Cook 15 mins

One year at the community centre I would invite a person of a different nationality as a guest cook. When it was Ibtisam's turn, a Syrian refugee, she made us these surprising broadbeans


  1. Don't shell the beans, check for threads and cut into inch pieces.
  2. Boil in salted water until tender.
  3. Drain and leave to cool.
  4. Stir in yoghert carefully, add paprika and mint.

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