 ADamascene fetté with grilled almonds andclarified sheep butter | |
| Course | Breakfast[1] orMain[2] |
|---|---|
| Place of origin | Middle East |
| Serving temperature | Warm |
| Main ingredients | Flatbread,yogurt,chickpeas,oil |
Fatteh (Arabic:فتّة meaningcrushed orcrumbs, also romanized asfette,fetté,fatta orfattah)[3] is a dish eaten in theLevant andEgypt consisting of pieces of fresh, toasted, grilled, or friedflatbread covered with other ingredients that vary according to region. It is also some times referred to asshâmiyât (Arabic:شاميات "Damascene")[2] in theLevant area.
Fatteh is derived from Arabicfatta (فتة), which is derived from the Arabic root f-t-t (فتت) meaning to "tear" or "break apart".[4][5][6]
It is a common belief that fatteh dates back to Pharonic Egypt.[7][8] Fatteh was a popular dish in theFatimid Caliphate during the 10-12th centuries.[7][8]
Similar dishes to fatteh were mentioned in the 10th century Arabic cookbook byIbn Sayyar al-Warraq.[9][10]
Fatteh is an ancient dish found in theMashriq region of theArab world as well asEgypt.[7] Fetté dishes include a wide variety of regional and local variations, some of which also have their own distinct names.
Many variations of fatteh can be found inYemeni cuisine, this includes both sweet and savory versions.[11][12]Fattah Tammer (Arabic:فتة تمر) is a sweet version made with honey anddate palm.[13][12][11]
Another name forfatta in Yemen isfatoot orftut (Arabic:فتوت).[6] Variations of fatta calledftout andfatoot samneh are popular amongYemenite Jews, and are still made in Yemen today.[14]
InEastern Arabian cuisine,tharid is a popular fatteh dish, its made with meat, vegetables, and broth.[15][16]
Egyptians prepare 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 forEid al-Fitr andEid 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.[17]
Many variations of fatteh exist in theLevant region,[18] one of the most common variations isFattet 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.[19][18]
Another popular Levantine variation isfattet betinjen (Arabic:فتة باذنجان), which is made with fried or roasted eggplants, other common additions include yogurt and meat.[18][20][21]
The Levantine "fetté", eaten in breakfasts as well as in the evenings,[1][2] always starts with a stack ofkhubz bread, topped bystrained yogurt, steamedchickpeas andolive oil that are crushed and mixed together. In the next step, a teaspoon ofcumin is almost always poured into the mixture. After that, virtually anything can be added to the bowl. Some fettés are made ofeggplants andjuliennedcarrots topped with grilledchicken andpine nuts while some containlambshanks, different spices andyogurt.[2] Thefattoush is asalad made with toasted pieces ofpita bread that technically also falls into the family of "shâmiyât".[2].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 a type of Fatteh known in Syria. It is prepared by cutting toasted or dried bread and placing it in a deep glass bowl. Add previously boiled chickpeas (it must be hot) with a little salt. Stir the mixture a little and add the special Fatteh mixture (made up of khatta, lemon, and oil) and garnish with pine nuts. There are many types of Fatteh in Syria, including: Fatteh with maqadam, Fatteh with Arabic ghee, Fatteh with yogurt, and Fatteh with bananas. Damascus is famous for its many types of Syrian Fatteh, which are rich in ingredients and delicious taste.[22]
"Fetté gazzewié" fromGaza 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 thinmarkook bread which is in turn smothered inclarified butter and topped with various meats.[23] Some versions ofMusakhan are fetté dishes.[18]
Mansaf, the national dish of Jordan, can be considered a fatteh dish,[18] it is made with rice, meat, a fermented-yoghurt calledjameed, and shreddedsaj bread.[24]
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