 Fatoot samneh, as traditionally served byYemenite Jews, topped withhoney | |
| Type | Fried pita and scrambled egg dish |
|---|---|
| Place of origin | Yemen[1] |
| Serving temperature | Breakfast, ordinner |
| Main ingredients | Pita or otherflatbread,clarified butter (samneh), orbutter, orschmaltz, beatenegg,kosher salt,honey |
Fatoot samneh (Hebrew:פטאוט סמנה) is a dish originating inYemeni cuisine, consisting of pieces ofsaluf ormalawach (Yemeniflatbreads), orpita, that have been fried inclarified butter and combined with beaten egg. It is commonly served as a breakfast or dinner dish. It was brought to Israel byYemenite Jews. It is somewhat similar to theJewishmatzah brei or theMexican-Americanmigas, which are made withmatzo, andcorn tortillas, respectively, although fatoot samneh is made with pita bread.[2][3]
Fatoot samneh originated as a way for the Yemenite Jewish community to use and repurpose stale pita bread that would have otherwise been discarded. The Yemenite Jewish community was historically very poor, and most of their meals consisted of various soups and stews. Bread such as pita was very valuable, as was"samneh", or clarified butter, and their families were often large and the women of the community traditionally had to make do and cook as many meals as possible from their limited resources to feed their families. Over time fatoot samneh became a popular, and traditional dish among the Yemenite Jews as both a way to use up stale pita bread that was past its prime, as well as a popular breakfast or dinner dish.[2][3][1]
Fatoot samneh consists of pita bread or some other flatbread such assaluf,laffa, ormalawach, that was often leftover from another use or stale, and has been torn or cut into pieces and fried until crisp in a large amount of samneh (clarified butter), although butter or chickenschmaltz are also sometimes used. The mixture is combined with beaten/scrambled eggs, and cooked together in a manner similar to matzah brei or migas. In Israel it is traditionally topped with honey as a sweet dish, although savory versions also exist and some top it withlabneh,tahini,zhug,resek avganiyot (grated tomatoes), among other toppings. Fatoot samneh has been compared by some to various dishes such asmatzo brei, andmigas, among others.[3][2]
Fatoot samneh is typically made in the following manner. Stale flatbread is torn into small pieces and fried in a large amount of hot clarified butter, butter (formilchig/dairy variations), or schmaltz (forfleishig/meat variations, until the pita pieces are toasted and become crispy. Several eggs are heated withkosher salt, and added to the fried pita mixture, which is stirred continuously similar to scrambled eggs, until the eggs are set and have been somewhat absorbed by the pita. Once the fatoot samneh is cooked through it is then topped with honey, silan, or a range of other toppings, condiments, and seasonings.[3][2]
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