Fatta – Made Simple & Delicious

By shahdan • June 18, 2015

4 servings
30 min
Fatta – Made Simple & Delicious

If you ever want to enter the world of Fatta, this is the recipe for you. It is simple and straightforward and lets you understand the essence of this dish. It might even get you inspired to get creative with additions to it, like hummus or aubergine.

This dish is great in big gatherings and next to any protein dish.

This recipe is by Dalia Allam from her article with www.cairocooking.com




  • 3 shamy bread (opened and cut in squares) - خبز شامي
  • 1/2 cup sunflower oil - زيت عباد الشمس
  • 1 kg tomato (cut in chunks) - طماطم
  • 12 garlic cloves (minced - for the tomato sauce) - فصوص ثوم
  • 1/2 cup vinegar - خل
  • salt - ملح
  • 8 yoghurt - زبادي
  • 5 garlic cloves (minced - for the yoghurt) - فصوص ثوم
  • 2 tablespoon tahini - طحينة
  • handful pine nuts (for garnish) - صنوبر
  • 1 tablespoon olive oil - زيت زيتون
  • 2-3 cup cooked rice - ارز مطبوخ

Step by step

  1. Fry the shamy bread until golden and leave aside.
  2. Boil the tomatoes in large pot until tender then blend them and sift to get the pure tomato juice without skin or pits.
  3. In a seperate pan, heat 2 tbsp oil, add minced garlic and fry for 30 seconds then add the vinegar to it. Stir this mix into the tomato juice, season with salt, lower the heat and cover. It should simmer for around 20 minutes until the sauce is thickened.
  4. Mix the yoghurt with the remaining minced garlic (about 5) and the tahini.
  5. Toast the pine nuts in the oil for 5 minutes on medium heat and set aside.
  6. To serve the Fatta, choose a round or an oval dish. Put a generous layer of crispy bread and cover it with a couple of ladle's of tomato sauce. Then add the rice layer to cover the bread (you can decide how thick you want it to be), followed by more tomato sauce to form a nice thick layer. Top it with the yoghurt tahini mix and sprinkle the toasted pine nuts.


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One response to “Fatta – Made Simple & Delicious”

  1. Heba Eissa says:

    The tastiest fattah I’ve ever eaten… seriously

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