Fatteh

Fatteh, also known as Shâmiyât, is a delectable Levantine dish featuring pieces of flatbread, which can be fresh, toasted, or stale, topped with a variety of ingredients. This dish is particularly popular in the Egyptian and Southern Levant regions, including areas such as Damascus, Beirut, Jordan, and Palestine. However, it is less common in the Northern Levant.

Each region boasts its own unique version of Fatteh, with distinctive ingredients and preparation methods. In the Levant, the dish typically begins with a base of khubz bread, topped with strained yogurt, steamed chickpeas, olive oil, and cumin. Depending on the variation, you might also encounter additions like eggplants, carrots, grilled chicken, pine nuts, lamb shanks, and a plethora of spices. There's even a variant called Fattoush, a salad featuring toasted pita bread, which is considered part of the Shâmiyât family.

In Palestine, a special version called "Fetté Gazzewié" originates from Gaza. This variant includes rice cooked in meat or chicken broth with cinnamon, served over markook bread, with clarified butter and various meats. Another Palestinian favorite, Musakhan, is also regarded as a type of Fatteh.

In Egypt, they have their own interpretation of the dish called "fatta" which is often prepared for special occasions such as celebrating a woman's first pregnancy or for Iftar during Ramadan. Egyptian fatta includes a meat broth flavored with garlic and vinegar, crispy flatbread, rice, and a tomato-garlic sauce.

Fatteh is a versatile and adaptable dish that embodies the rich culinary traditions of Levantine and Egyptian cuisines, with each region imparting its unique touch.