A variation on Levantine fatteh, fattet hummus typically consists of toasted or fried pieces of pita bread and chickpeas that have been layered in a serving dish before being drenched in a garlicky tahini-yogurt sauce.
This specialty is usually garnished with toasted pine nuts or almonds, fresh parsley or mint leaves, a drizzle of olive oil, and a touch of paprika or cayenne pepper on top. Some versions call for soaking the bread in broth or adding chickpea broth to the combination, while others call for using hummus paste instead of whole chickpeas.
This dish is commonly prepared across the Levant, and it may sometimes be served with chunks of sautéed lamb or beef on top.
Fattah bi-az-zayt is a Syrian dish typically made with flatbread and chickpeas, topped with an oil-based mixture. It is a version of fattah or fatteh, a dish which combines fresh, toasted, or stale flatbread with a variety of other ingredients and is typically topped with a yogurt-based sauce.
This fattah version uses a type of oil mixture instead of the usual yogurt-based sauce. In a dish or a casserole, salted and crunchy roasted pieces of pita bread are layered evenly, topped with cooked chickpeas, and then covered with a liquid composed of oil, chickpea stock, garlic, and baking powder.
Oil-cured eggplants are a staple throughout Levantine and Middle Eastern cuisine. The dish is traditionally prepared with small-sized baby eggplants that are shortly boiled and stuffed with a flavorful mixture of roasted red peppers, walnuts, garlic, and salt.
The eggplants are then cured in olive oil and are traditionally enjoyed for breakfast, usually accompanied by labneh, vegetables, and flatbread, but they also work as a standard meze dish or a snack. Though their origin is vague, preserved eggplants are strongly associated with Syria.
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