Kelkass (Colocasia esculenta) is one of those weird old vegetables that you may not know how to use. Still, its plant is the most gracious ever, with large, light green leaves called elephant ears (if ever someone happens to see the plant!).
Another take on the fatteh is this one, with deep-fried eggplant.
I believe that cauliflower expresses itself best when fried! It is just a yummy taste, with a contrast between the crisp florets and the soft stalks.
Massaa’ means “cold,” and you might wonder if this dish has this name because it is eaten cold, or because the name and the dish resembles the Greek moussaka (minus the meat).
Fatteh comes from fatta, meaning “break,” as in breaking the grilled bread of the fatteh. Fatteh is a staple souk breakfast, originally a Damascene specialty: a yogurt sauce (a hint of garlic and some tahini that will soften the yogurt’s taste) and “broken” grilled bread over cooked chickpeas, cubed eggplant, beef tongue, mutton feet (!) … or over stuffed eggplant.