fatta

Fatta, sometimes spelled fatta or fattah, is a traditional bread-based dish found in various Middle Eastern and North African cuisines. The name derives from the Arabic root meaning to crumble or break, reflecting the preparation method of tearing or toasting pieces of bread as a base for the dish. The exact composition and name variants differ by region, but the core idea centers on layered textures built around bread.

A typical fatta involves layering pieces of fried or toasted flatbread or pita with rice and a protein such as lamb, beef, or chicken. Chickpeas are often included, and the dish is flavored with a garlicky sauce made from yogurt or tahini, commonly seasoned with vinegar or acidulated broth to balance richness. Additional toppings may include onions, nuts, or herbs, depending on the household or regional version.

Regional variation is common. In some Arab cuisines, fatta emphasizes a bread and meat base with a yogurt-tahini sauce poured over or served alongside. In other areas, the dish may resemble a layered combination of bread, rice, and chickpeas with different sauces or garnishes. The result is a hearty, warming dish that is frequently prepared for family gatherings and festive occasions.

Culturally, fatta represents a family-centered cooking tradition and illustrates how a simple ingredient like bread can be transformed into a multi-component meal. The dish is noted for its versatility, with many households adapting the recipe to local flavors and available ingredients.