Fatteh

Fatteh is derived from the Arabic word for crumbled, as this dish, like fattoush, contains broken up pieces of bread. The bread can be fresh or toasted, though it appears that fatteh was traditionally one of the ways to use up stale bread. Fatteh is just another type of hummus. Consider it hummus on steroids. It includes everything you want in a hummus, such as toasted pita bread and seasoned meat.

Fatteh is especially popular in Damascus and can be eaten as a main course or for breakfast the next morning. Khubz flatbreads are typically used, which are broken up and topped with yogurt, chickpeas, and a drizzle of olive oil. This serves as the foundation for fatteh, to which cumin is added. Other ingredients, such as grilled aubergine (egg plant) or small cubes of lamb, can be used to round out the dish.