فتّة / Fatteh / Fetté
A Damascene fetté with grilled almonds and clarified sheep butter
CourseBreakfast[1] or Main[2]
Place of originMiddle East
Serving temperatureWarm
Main ingredientsFlatbread, yogurt, chickpeas, oil

Fatteh (Arabic: فتّة meaning crushed or crumbs, also romanized as fette, fetté, fatta or fattah)[3] is an Egyptian and Levantine dish consisting of pieces of fresh, toasted, grilled, or stale flatbread covered with other ingredients that vary according to region. It is also some times referred to as shâmiyât (Arabic: شاميات "Damascene")[2] in the Levant area.

Geographical distribution

Fatteh is an ancient dish peculiar to the Egyptian and Levant area, an area that comprises Damascus, Beirut, Jordan, Palestine, and Israel.

Regional variations

Syrian fetté with grilled lamb cubes and pine nuts, 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. ^ a b Salamandra, 2004, p. 97
  2. ^ a b c d e f Wright, 2003, p. 117.
  3. ^ Patai, 1998, p. 98.
  4. ^ The Foods of Gaza Archived 2011-07-24 at the Wayback Machine Laila el-Haddad. This Week in Palestine. June 2006.

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
  • 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