Fatteh

فتّة / Fatteh / Fetté

A Damascene Fetté with grilled almonds and clarified sheep butter
Course Breakfast[1] or Main
Place of origin Ottoman Syria, Jordan and Lebanon
Serving temperature Warm
Main ingredients Flatbread, yogurt, chickpeas, oil
Cookbook: فتّة / Fatteh / Fetté  Media: فتّة / Fatteh / Fetté

Fatteh (Arabic: فتّة meaning crushed or crumbs, also romanized as fette, fetté, fatta or fattah)[2] is a class of southern Levantine dishes[3] consisting of pieces of fresh, toasted, or stale flatbread covered with other ingredients. It may also be called shâmiyât (شاميات 'Damascene').[4]

Geographical distribution

The fetté is known to be a very peculiar and ancient dish of the Egyptian and Southern Levant area, an area that comprises Damascus, Beirut, Jordan and the Palestinian Territories while being mostly unknown and unheard in the Northern Levant.

Regional variations

Fetté with grilled lamb cubes and pine kernels, served with sizzling butter

Fetté dishes include a wide variety of regional and local variations, some of which also have their own distinct names.

See also

References

  1. 1 2 Salamandra, 2004, p. 97
  2. Patai, 1998, p. 98.
  3. Académie Syrienne de la Gastronomie, Sept.2005, Aleppo
  4. 1 2 3 4 5 Wright, 2003, p. 117.
  5. The Foods of Gaza Laila el-Haddad. This Week in Palestine. June 2006.
  6. Jennings, 1995, p. 90.

Bibliography

  • Jennings, Anne M. (1995), The Nubians of West Aswan: Village Women in the Midst of Change, Lynne Rienner Publishers, ISBN 1-55587-592-0 
  • Patai, Raphael (1998), Arab Folktales from Palestine and Israel, Wayne State University Press, ISBN 0-8143-2710-9 
  • Wright, Clifford A. (2003), Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Harvard Common Press, ISBN 1-55832-227-2 
  • Salamandra, Christa Anne (2004), A new old Damascus: authenticity and distinction in urban Syria, Indiana University Press, ISBN 0-253-21722-9 
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