| Name | فتّة / Fatteh / Fetté |
|---|---|
| Caption | A Damascene Fetté with grilled almonds and clarified sheep butter |
| Country | Ottoman Syria |
| Course | Breakfast or Main |
| Served | Warm |
| Main ingredient | Flatbread, Yogurt, Chickpeas, Oil |
Fatteh ( meaning crushed or crumbs, also romanized as fette, fetté, fatta or fattah) is a Damascene dish that uses pieces of stale, toasted or fresh flatbread as a foundation upon which various ingredients are added on top for the bread to be mixed and crushed with. As flatbreads quickly tend to get stiff when exposed to air, it is indeed a way of using stale bread. Two words "شاميات" ("Shâmiyât" / "The Damascenes") and "فتّات" ("Fettât", the plural of "Fetté") refer to the entire class of Levantine dishes that use crumbled flatbreads in their preparation.
*Greater Syria: The Levantine "Fetté", eaten in breakfasts as well as in the evenings The musakhan, considered to be the Palestinian national dish by many, is also a fetté dish indeed.
*Egypt: Egyptians also prepare and consume a dish called "fatta" as a feast meal.
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