Fatteh فتّة in Arabic means “crushed or crumbs”: it is an Egyptian and Levantine dish consisting of pieces of toasted bread covered with other ingredients that vary depending on the region.
In the southern Levant, it is consumed both for breakfast and dinner: khubz, pita, or lavash bread pieces, toasted and seasoned with yogurt, chickpeas (the word “hummus” comes from Arabic and means chickpeas) and olive oil, after which practically anything can be added; the most traditional are eggplants, carrots, chicken, lamb, and pine nuts.
It is one of the foods for breaking the fast of Ramadan.
This is the Lebanese version: fatteh hummus accompanied by a sauce featuring yogurt and mint (I found some versions that also add tahini to the yogurt).
You can find the classic recipe for the chickpea and tahini-based sauce on the blog:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Lebanese
- Seasonality: All seasons
Fatteh hummus ingredients:
- 8.8 oz canned chickpeas
- 2 Arab bread (khubz, pita, or lavash)
- 1 clove garlic
- 8.8 oz yogurt
- 1/2 lemon (juice)
- to taste paprika and cumin
- 1.06 oz pine nuts
- to taste olive oil
- to taste mint
- to taste salt
- to taste clarified butter
Steps
If using dried chickpeas, soak them overnight.
Cook the chickpeas; if pre-cooked, in a little water for a few minutes, if dried for at least 2 hours in plenty of water.
Break the Arab bread, cut it into triangles, and toast it in a pan with a drizzle of oil.
Crush the garlic, add the yogurt, mint, salt, and lemon.
Toast the pine nuts in a pan with clarified butter.
In a plate or baking dish, use the Arab bread as a base, then add the chickpeas, yogurt cream, drizzle with olive oil, and decorate with pine nuts, mint leaves, cumin, and paprika.
Other types of fatteh:
In the Palestinian territories, there is the fetté gazzewié, typical of the Gaza region.
It is made of rice cooked in chicken broth (or meat broth) then seasoned with some sweet spices including cinnamon. It is served on a markook bread spread with ghee and some assorted cuts of meat.
It is made of rice cooked in chicken broth (or meat broth) then seasoned with some sweet spices including cinnamon. It is served on a markook bread spread with ghee and some assorted cuts of meat.
In Egypt it is a sort of layered soup made of meat (beef or lamb) and rice, with a crispy pita base and topped with a garlic and tomato sauce.
Often garnished or accompanied by a sauce made with molokhia: the edible leaves of a variety of jute.
Often garnished or accompanied by a sauce made with molokhia: the edible leaves of a variety of jute.
The fattoush is a salad made with pieces of toasted pita bread that technically also falls into the “shâmiyât” family, as fatteh is often called in the Levant area that includes Damascus, Beirut, Israel, and Jordan.
The fattoush is a salad made with pieces of toasted pita bread that technically also falls into the “shâmiyât” family, as fatteh is often called in the Levant area that includes Damascus, Beirut, Israel, and Jordan.
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You can also purchase pita or Arab bread online:
