Fatteh: Eid Al-Adha’s Main Dish
Ezz Al-Turkey
In Middle Eastern culture, fatteh has a long history; it seems to have originated in Egypt and then spread to the Levant. Throughout the area, there are several variations of this dish that may be made with or without tomato sauce, with sheep trotters added, or layered with little stuffed eggplant. However, the fundamental ingredient for fatteh is day-old flatbread that has been soaked in broth or yogurt.
Fatteh originated from a Pharaonic meal known as fotat, which translates to "crumbs" or "small pieces" in Arabic. The cuisine is comparable to tharid, which is made with thin, toasted bread topped with broth, meat, and vegetables, and is supposedly the favorite food of the Prophet Mohamed.
Fatteh has always been a meal to share. During the Fatimid Caliphate that lasted from 969 to 1171 CE in Egypt, public feasts were offered by the monarchs in honor of Eid Al-Fitr, an Islamic holiday that celebrated the conclusion of Ramadan's month-long fast. In the 15th and 16th centuries, it was also frequently consumed during lavish feasts hosted by the rulers of the Ottoman Empire. These days, it's regarded as an essential dish for iftar, the meal that Muslims consume on a daily basis throughout Ramadan to break their fast.
Since then, Fatteh has evolved to become more associated with Eid Al-Adha, especially as the first meal of the day. Although it’s not usual to have such a big and dense meal for breakfast, it’s a tradition that is dearly celebrated. Fattah is also prepared as a feast supper by Egyptians. It is made for special events like a woman's first pregnancy celebration or an Iftar during Ramadan. It is prepared with crispy Baladi bread, rice, and a sauce composed of garlic tomato sauce. The beef soup has a taste of vinegar and garlic.
There are many different regional and local versions of fatteh meals; some of them even have unique names. For instance, the Levantine "Fetté," which is consumed for breakfast and dinner in the Levant region, always begins with a stack of bread, which is then covered with strained yogurt, boiled chickpeas, and mashed and combined olive oil. Almost often, a teaspoon of cumin is added to the mixture in the following stage. You may add almost anything to the bowl after that.
If you want to make your own, check out this recipe!