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.
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).
This plant is believed to be an appetite stimulant and a diuretic.
There is always space to argue about variations on dishes, and so it is true with falafel too! Where is it from? Where is the best one? How should it be made? I’ll stop on this last issue!
Foul means “fava beans” and is the name of the green fava (foul akhdar), the dried beans, and the dish itself. Foul medamass (seasoned fava) is somewhere between a salad and a stew.
Kibbeh is mainly done with meat, with more than 30 different versions of it, but in coastal cities, kibbeh is made with fish!
Fried sweets are a staple of party days, when village squares are filled with cauldrons of boiling frying oil producing a variety of fried treats.
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.
Very thick slices of deep-fried eggplant, contrasting between a crisp surface and a soft heart, are soaked in fresh, cold laban (yogurt) with a hint of garlic. Fried goes refreshing!