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Tomorrow we celebrate our family’s Serbian slava, Saint Alimpije Stolpnik and with it comes one very special dish from the south of Serbia that you won’t often find elsewhere: pihtije od boba, a traditional fava bean terrine.

For those who may not be familiar with it, slava is a uniquely Serbian tradition, a family celebration dedicated to its patron saint. Each family honors their saint, often the one passed down through generations, and although many families share the same saint, the essence of slava is deeply personal and rooted in ancestry. Autumn and winter are traditionally considered “slava season,” when most of these celebrations take place.

My husband’s family is from southern Serbia, where culinary traditions are richer, bolder and often quite different from those in Belgrade. One of those regional gems is this unique preparation of fava beans. Since fava isn’t widely used in everyday Serbian cooking, the dish often feels almost exotic, even though its roots are humble and deeply local.

The process is both rustic and precise. The beans are peeled one by one (here’s the photo of today’s prep), then cooked with a bit of potato. Once tender, everything is mashed into a smooth, warm paste enriched with garlic and simple spices. The mixture is then simmered again until it thickens enough to set.

Traditionally, it’s poured into deep plates to cool, and before serving, it’s cut into cubes and finished with fragrant oil lightly infused with fried red paprika. In some households, tucana hot paprika (red pepper chili flakes) is used for a spicier finish.

It’s a dish that bridges time, geography and family heritage. A reminder that even the simplest ingredients can become a celebration when tradition and care shape them.

Have you ever cooked with fava beans? If you do use them, I’d love to hear how you prepare them in your kitchen.

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