Fatteh
 ADamascenefetté with grilled almonds andclarified sheep butter | |
| Course | Breakfast[1]orMain[2] |
|---|---|
| Place of origin | Mashriq |
| Serving temperature | Warm |
| Main ingredients | Flatbread,yogurt,chickpeas,oil |
Fatteh(Arabic:فتّةmeaningcrushedorcrumbs,also romanized asfette,fetté,fattaorfattah)[3]is anEgyptianandLevantinedish consisting of pieces of fresh, toasted, grilled, or friedflatbreadcovered with other ingredients that vary according to region. It is also some times referred to asshâmiyât(Arabic:شاميات"Damascene" )[2]in theLevantarea.
Geographical distribution
[edit]Fatteh is an ancient dish found in theMashriqregion of theArab world,specificallyEgyptand theLevant.
Regional variations
[edit]
Fetté dishes include a wide variety of regional and local variations, some of which also have their own distinct names.
- Egypt:Egyptiansprepare a dish called "fatta" as a feast meal.[2]It is prepared on special occasions, such as to celebrate a woman's first pregnancy or for anIftarduringRamadan.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.
- Syria:The Levantine "fetté", eaten in breakfasts as well as in the evenings,[1][2]always starts with a stack ofkhubz bread,topped bystrained yogurt,steamedchickpeasandolive oilthat are crushed and mixed together. In the next step, a teaspoon ofcuminis almost always poured into the mixture. After that, virtually anything can be added to the bowl. Some fettés are made ofeggplantsandjuliennedcarrotstopped with grilledchickenandpine nutswhile some containlambshanks,different spices andyogurt.[2]Thefattoushis asaladmade with toasted pieces ofpita breadthat technically also falls into the family of "shâmiyât".[2]
- Palestine:"Fetté gazzewié" fromGazais 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 thinmarkookbread which is in turn smothered inclarified butterand topped with various meats.[4]Musakhanis also a fetté dish.
See also
[edit]
References
[edit]- ^abSalamandra, 2004, p. 97
- ^abcdefWright, 2003, p. 117.
- ^Patai, 1998, p. 98.
- ^The Foods of GazaArchived2011-07-24 at theWayback MachineLaila el-Haddad.This Week in Palestine.June 2006.
Bibliography
[edit]- Jennings, Anne M. (1995),The Nubians of West Aswan: Village Women in the Midst of Change,Lynne Rienner Publishers,ISBN1-55587-592-0
- Wright, Clifford A. (2003),Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas,Harvard Common Press,ISBN1-55832-227-2
- Salamandra, Christa Anne (2004),A new old Damascus: authenticity and distinction in urban Syria,Indiana University Press,ISBN0-253-21722-9
