Fatteh

Preparation

Fatteh was traditionally used as a way to make use of stale bread, as well as bulk dishes in the absence of other foods. Generally, a layer of bread is crumbled bread is placed at the bottom, topped with layers of other foods. The bread may or may not be toasted.

Etymology

Fatteh is derived from Arabic ar (فتة), which is derived from the Arabic root f-t-t (فتت) meaning to "tear" or "break apart".

History

It is a common belief that fatteh dates back to Pharonic Egypt. Tharid, a dish said to be a favorite of Prophet Mohammed, is considered by some to be a fatteh dish.

Similar dishes to fatteh were mentioned in the 10th century Arabic cookbook by Ibn Sayyar al-Warraq. Fatteh was a popular dish in the Fatimid Caliphate during the 10-12th centuries.

Regional variations

Fatteh is an ancient dish found in the Mashriq region of the Arab world as well as Egypt. Fetté dishes include a wide variety of regional and local variations, some of which also have their own distinct names.

Yemen

Many variations of fatteh can be found in Yemeni cuisine, this includes both sweet and savory versions. Fattah Tammer () is a sweet version made with honey and date palm.

Another name for fatta in Yemen is fatoot or ftut (). Variations of fatta called ftout and fatoot samneh are popular among Yemenite Jews, and are still made in Yemen today.

Arabian Gulf

In Eastern Arabian cuisine, tharid is a popular fatteh dish, its made with meat, vegetables, and broth.

Egypt

Egyptians prepare a dish called "fatta" as a feast meal. It is prepared on special occasions, such as to celebrate a woman's first pregnancy or for Eid al-Fitr and Eid al-Adha. It is made with a garlic and vinegar flavored meat soup and crispy flatbread served in a bowl with rice and a sauce consisting of garlic tomato sauce. Coptic christians prepare this fatteh on Christmas.

ar (فتة كوارع) is a fatteh traditionally prepared on Eid al-Adha in Egypt with feet of the animal slaughtered for the holiday. طريقة عمل فتة الكوارع |url=https://www.youm7.com/3396818 |access-date=28 December 2025 |work=Youm7 |date=3 September 2017 |language=ar |trans-title=How to make cow's foot fatteh}}

Levant

Many variations of fatteh exist in the Levant region, one of the most common variations is Fattet Hummus, which itself has its own regional variations across Jordan, Syria, Lebanon, and Palestine, its main ingredients are bread, chickpeas, and tahini. Nuts, ground meat, as well as many other toppings can be added for garnish. Fatteh is also known as tis'iyyeh () in the Levant.

Another popular Levantine variation is fattet betinjen (), which is made with fried or roasted eggplants, other common additions include yogurt and meat.

Fatit 'ajir is a fatteh popular in southern Gaza, roasted unripe watermelon with unleavened bread and chopped vegetables. A similar dish can be found in the northern parts of the Sinai Peninsula, Egypt.

Lebanon

Lebanese fatteh traditionally includes chicken and yogurt, with regional varieties within Lebanon itself.

Syria

The Levantine "fetté", eaten in breakfasts as well as in the evenings, always starts with a stack of khubz bread, topped by strained yogurt, steamed chickpeas and olive oil that are crushed and mixed together. In the next step, a teaspoon of cumin is almost always poured into the mixture. After that, virtually anything can be added to the bowl. Some fettés are made of eggplants and julienned carrots topped with grilled chicken and pine nuts while some contain lamb shanks, different spices and yogurt. The fattoush is a salad made with toasted pieces of pita bread that technically also falls into the family of "shâmiyât".

There is Fatteh with oil, fatteh with ghee, fatteh with yogurt, and other types of fatteh that are famous in different regions of Syria. Fatteh with oil is prepared by cutting toasted or dried bread and placing it in a deep glass bowl. Fattet makdous is a fatteh made with makdous (pickled stuffed eggplants) that is popular in Aleppo and Damascus.

Palestine====

"Fetté gazzewié" from Gaza is served as plain rice cooked in meat or chicken broth and then flavored with mild spices, particularly cinnamon. The rice is then laid over a thin markook bread which is in turn smothered in clarified butter and topped with various meats. Some versions of Musakhan are fetté dishes.

Jordan

Mansaf, the national dish of Jordan, can be considered a fatteh dish, it is made with rice, meat, a fermented-yoghurt called jameed, and shredded saj bread.

Gallery

File:فتة سخينه.jpg|Fatteh in Sudan File:صورة الفتة والبوريك.jpg|Fatteh in Libya File:فتة باذنجان.jpg|Levantine eggplant fatteh, with on bread on top

References

Bibliography

References

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2. Patai, 1998, p. 98.
3. Wright, 2003, p. 117.
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