Fatteh

Fatteh is a family of dishes from the Arab world, especially the Levant, made of bread pieces topped with other ingredients. Its name, meaning crushed or crumbs, describes the technique of using fresh, toasted or stale bread as the base of a complete meal.

History

It is often claimed that fatteh dates back to Pharaonic Egypt, but this is a widespread belief rather than a documented fact. The name comes from the Arabic root f-t-t, meaning to tear or break apart. Some consider tharid, a bread-and-broth dish associated with the Prophet Muhammad, to belong to this family.

The 10th-century Arabic cookbook by Ibn Sayyar al-Warraq mentions similar preparations, and fatteh was popular in the Fatimid Caliphate between the 10th and 12th centuries. It later spread through the Mashriq, Egypt, the Persian Gulf, the Maghreb and other areas, adapting to local ingredients.

Culture

Fatteh plays both an everyday and a festive role. In the Levant it appears at breakfast and in the evening, while in Egypt it is reserved for special occasions, such as a woman's first pregnancy or iftar during Ramadan. Coptic Christians prepare it at Christmas, and in Egypt it is also made for Eid al-Adha.

Variations are numerous. Syria has fatteh with oil, with ghee or with yogurt, and fattet makdous, made with pickled stuffed eggplants, popular in Aleppo and Damascus. In Palestine, Gaza's fetté combines spiced rice, markook bread and meat. In Jordan, mansaf follows the same principle, and Yemen has sweet versions with honey and dates. Fattet hummus, with chickpeas, bread and tahini, is one of the most widespread today in the Levant.