{"id":3429,"date":"2021-07-25T22:00:00","date_gmt":"2021-07-25T22:00:00","guid":{"rendered":"https:\/\/themarkaz.org\/oldsite\/2021\/07\/fadi-kattans-fatteh-ghazawiya\/"},"modified":"2021-07-25T22:00:00","modified_gmt":"2021-07-25T22:00:00","slug":"fadi-kattans-fatteh-ghazawiya","status":"publish","type":"post","link":"https:\/\/themarkaz.org\/oldsite\/fadi-kattans-fatteh-ghazawiya\/","title":{"rendered":"Fadi Kattan\u2019s Fatteh Ghazawiya \u0627\u0644\u0641\u062a\u0629 \u0627\u0644\u063a\u0632\u0627\u0648\u064a\u0629"},"content":{"rendered":"<figure style=\"width: 800px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" src=\"https:\/\/themarkaz.org\/oldsite\/wp-content\/uploads\/2021\/08\/THEDJEGHALIANfamilyeatingfattah2CatypicaldishfromGaza.fattahorfattehiseatenthroughouttheArabworld2Cbutingredientsvaryregionally.jpg\" alt=\"Vintage photo of the Djeghalian family eating fatteh in Gaza, a typical dish eaten throughout the Arab world with ingredients vary regionally (photo Kegham Djeghalian, far right).\" width=\"800\" height=\"814\" \/><figcaption class=\"wp-caption-text\">Vintage photo of the Djeghalian family eating fatteh in Gaza, a typical dish eaten throughout the Arab world with ingredients vary regionally (photo Kegham Djeghalian, far right).<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<h4>Fadi Kattan<\/h4>\n<p>Food memories are a tricky thing! It has been so long that I have not been to Gaza yet I still have wonderful memories of the Gaza fatteh prepared by the late Im Khader, my uncle\u2019s mother-in-law. In my childhood memories she was quite possibly the best cook in Gaza \u2014 an impressive woman who prepared delicious feasts, had the best shatta recipe ever and was also known for her celebrated lamb meat.<\/p>\n<p>For non-Arabs unfamiliar with traditional fatteh, it\u2019s a popular dish of toasted and often crumbled pita covered in diverse toppings, depending on whether prepared in Palestine, Lebanon, Egypt, Jordan or Syria. Sometimes it\u2019s simply pita covered with chickpeas and yoghurt in the vegetarian version, but there are also varieties made with chicken, lamb or beef.<\/p>\n<p>When I delve into my food memories around the Gaza fatteh, I still feel the combination of that first mouthful of rice, bread, meat, very deep, intense, earthy and the refreshing piquante of the <em>dugga<\/em> (or <em>dukkah<\/em>, similar to zaatar albeit made with nuts and spices rather than sesame seeds).<\/p>\n<figure style=\"width: 378px\" class=\"wp-caption alignright\"><img decoding=\"async\" src=\"https:\/\/themarkaz.org\/oldsite\/wp-content\/uploads\/2021\/08\/fattehghazzawiyacourtesygaeaspan.jpg\" alt=\"Fatteh Ghazawiya (photo courtesy Gaeaspan).\" width=\"378\" height=\"274\" \/><figcaption class=\"wp-caption-text\">Fatteh Ghazawiya (photo courtesy <a href=\"http:\/\/gaeaspan.com\/gazan-fatteh\/\">Gaeaspan<\/a>).<\/figcaption><\/figure>\n<p>There was always the Gaza dugga but also, always at my aunt\u2019s house, a few green chilies on the lunch table. The Gaza cuisine is very different from the Bethlehem cuisine, bringing with it that marine air, that spiciness of the chilies and the long meals on the coast always rounded off with an unctuous <em>mouhalabiya<\/em> served with date jam.<\/p>\n<p>Those memories of more than thirty years ago seem so unreal today.<\/p>\n<h4>Fatteh Ghazawiya, serves 8:<\/h4>\n<p><strong>Meat and BROTH<\/strong><\/p>\n<p>8 pieces of lamb meat with bone (each 250 grm)<br \/>\n10 cups water<br \/>\n2 tbsp olive oil<br \/>\n1 onion, quartered<br \/>\n4 garlic cloves<br \/>\n2 bay leaves<br \/>\n2 tsp black peppercorns<br \/>\n10 cardamom pods<br \/>\n2 cinnamon sticks<br \/>\n1.5 tsp allspice berries<br \/>\n3 tsp salt<\/p>\n<p><strong>RICE &amp; BREAD<\/strong><\/p>\n<p>2 1\/2 cups short grain rice<br \/>\n2 cups water<br \/>\n1 cup strained broth<br \/>\n2 tbsp ghee<br \/>\n3 shrak bread or rkak<\/p>\n<p><strong>DUGGA<\/strong><\/p>\n<p>2 garlic cloves<br \/>\n6 fresh red chillies<br \/>\n5 tsp lemon<strong>\u00a0<\/strong><\/p>\n<p><strong>GARNISH<\/strong><\/p>\n<p>1 cup almonds<br \/>\n2 tbsp pine nuts<strong>\u00a0<\/strong><\/p>\n<p><strong>METHOD\u00a0<\/strong><\/p>\n<p>For the Meat and Broth<\/p>\n<p>1.\u00a0\u00a0\u00a0\u00a0 In a large pot, heat the olive oil, slightly cook the garlic and onions and then brown the meat.<br \/>\n2.\u00a0\u00a0\u00a0\u00a0 Add the spices and toss the meat well.<br \/>\n3.\u00a0\u00a0\u00a0\u00a0 Add all the spices, cover with the water and bring to a boil.<br \/>\n4.\u00a0\u00a0\u00a0\u00a0 Reduce heat, cover and let cook for an hour and the half.<br \/>\n5.\u00a0\u00a0\u00a0\u00a0 When ready, taste the broth and add salt to your liking.<br \/>\n6.\u00a0\u00a0\u00a0\u00a0 Strain the broth to use both for cooking the rice and for serving.<\/p>\n<p><strong>FOR THE RICE<\/strong><\/p>\n<p>1.\u00a0\u00a0\u00a0\u00a0 Soak the rice for 30 minutes.<br \/>\n2.\u00a0\u00a0\u00a0\u00a0 In a pot, melt the ghee, then add the rice, and stir for a minute or two.<br \/>\n3.\u00a0\u00a0\u00a0\u00a0 Add the water and strained broth.<br \/>\n4.\u00a0\u00a0\u00a0\u00a0 Once the liquid boils, reduce the heat to low, cover and let cook until the liquid is absorbed.<br \/>\n5.\u00a0\u00a0\u00a0\u00a0 Fluff the rice grains with a fork and reserve on the side.<\/p>\n<p><strong>FOR THE NUTS<\/strong><\/p>\n<p>1.\u00a0\u00a0\u00a0\u00a0 In a pan, fry the almonds and then the pine nuts separately.<br \/>\n2.\u00a0\u00a0\u00a0\u00a0 Leave each one to release the excess oil on kitchen paper.<\/p>\n<p><strong>FOR THE DUGGA<\/strong><\/p>\n<p>1.\u00a0\u00a0\u00a0\u00a0 Peel the garlic and chop off the heads of the chilies.<br \/>\n2.\u00a0\u00a0\u00a0\u00a0 In a mortar and pestle, pound the garlic and chilies with a pinch of salt until you have a rough paste.<br \/>\n3.\u00a0\u00a0\u00a0\u00a0 Add the lemon juice and rectify the salt to taste.<\/p>\n<p><strong>Serving<\/strong><\/p>\n<p>1.\u00a0\u00a0\u00a0\u00a0 Pre-heat your oven to 180 C (350 F)<br \/>\n2.\u00a0\u00a0\u00a0\u00a0 Tear the bread into large pieces and toast in the oven for a few minutes.<br \/>\n3.\u00a0\u00a0\u00a0\u00a0 In a large serving plate, arrange the bread, soak with the broth until the bread has absorbed the broth.<br \/>\n4.\u00a0\u00a0\u00a0\u00a0 Add the layer of rice over the bread.<br \/>\n5.\u00a0\u00a0\u00a0\u00a0 Arrange the meat pieces over the rice.<br \/>\n6.\u00a0\u00a0\u00a0\u00a0 Garnish with the almonds and pine nuts.<br \/>\n7.\u00a0\u00a0\u00a0\u00a0 Serve the dugga on the side for people to sprinkle to their liking.<\/p>\n<hr \/>\n<p><a href=\"https:\/\/themarkaz.org\/oldsite\/donate\">The Markaz Review<\/a> needs your support; kindly consider a one-time or small monthly contribution <a href=\"https:\/\/themarkaz.org\/oldsite\/donate\"><strong>here<\/strong><\/a>.<br \/>\nDevenir membre\/soutenir <a href=\"https:\/\/themarkaz.org\/oldsite\/become-a-member\">TMR<\/a> avec un don mensuel ou en une fois <a href=\"https:\/\/themarkaz.org\/oldsite\/become-a-member\"><strong>ici<\/strong><\/a>.<\/p>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p>A Bethlehem chef reaches back to childhood to fish out a family recipe for delicious fatteh he remembers eating in Gaza.<\/p>\n","protected":false},"author":57,"featured_media":3430,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[51,55],"tags":[251,542,543,718,1301,1853],"coauthors":[1941],"class_list":["post-3429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tmr-weekly","category-what-were-into","tag-arabic-cooking","tag-dugga","tag-dukkah","tag-gaza","tag-palestinian-cuisine","tag-zaatar","entry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v27.3) - 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