The Bread of the Harem AYSH EL SARAYA
The name of this Lebanese sweet is somewhat confusing. Saraya and seraglio mean both harem and a sultan’s palace. I am going for the harem translation as I cannot imagine a bread pudding being a sweet for kings, given what a modest ingredient bread is. It makes more sense to think of it as a […]
Arabian Meat and Vegetable Stew over Crispy Bread THARID
Tharid is the Arabian Gulf version of the Levantine fatteh, made with a lot more bread and topped with a hearty meat and vegetable stew. It is said to have been the Prophet Muhammad’s favorite dish, and is a staple during Ramadan, being an essential part of the iftar meal. Whereas bread is an equal […]
Buttery Scones
While I was in high school and college, I worked at two different coffee shops: maybe that’s where my love of baking came about. Both places served amazing scones, but they were totally different. In high school I was taught to make European scones, which are lighter, drier, and not very sweet and taste awesome […]
Syrian Fatteh FATTET AL MAKDUSS
The first time I tasted this fatteh was at Naranj, a large, glitzy restaurant converted from an old house just off Straight Street in Damascus with a delightful roof terrace. The waiters wore elegant modern takes on the traditional ‘abaya (long robe-like garment) and the menu also offered a modern take on regional specialities including […]
Egyptian Fattah FATTAT LAHM
Fattah, as it is pronounced in Egypt, is quite different from the Lebanese, Syrian, or Saudi fatteh. It is often made with sheep’s trotters and has added layers of boiled rice and tomato sauce, making for a much more substantial version. It is prepared for Eid al-Adha (the feast of the sacrifice) as well as […]
Lebanese Lamb Fatteh FATTET GHANAM
This is the Levantine version of tharid. Of all the versions of fatteh, it is the lightest, especially if you toast the bread as I do instead of frying it. SERVES 4 INGREDIENTS ¾ cup (150 g) dried chickpeas, soaked overnight in water to cover by 1 inch (2.5 cm) with ¾ teaspoon baking […]
Saudi Meat Fatteh LUHUH
In this variation on the Saudi Eggplant Fatteh, the bread element is pancakes similar to anjero (Somali Pancakes) or the sweet hand pies, or qatayef, rather than toasted bread. Usually the pancakes are bought from specialist makers but I sometimes use English crumpets that I cut in half. And instead of the vegetables, there is […]