Ingredients :

• Shelled frozen broad beans — Get them already shelled, you’ll save a huge amount of time. Fresh is better in June-July but in March frozen works perfectly — the texture is honest and the color holds well during cooking.
• Whole duck foie gras — The word ‘whole’ on the label changes everything: it’s real muscle, not reconstituted mousse or light terrine. Keep it in the fridge until the last moment to cut it cleanly without crushing it.
• Cream cheese (St Môret or ricotta) — Ricotta gives something lighter and slightly grainy, St Môret a bit creamier and saltier. Two tablespoons are enough — too much and you drown out the taste of the vegetables.
• Zaatar — It’s a blend of wild thyme, sesame, and dried sumac. It smells like the Mediterranean and really changes everything on a hot pita. If you can’t find any, Herbes de Provence work perfectly fine, but try zaatar if you pass an Oriental grocery store.