Fatteh — country by country
Layers of toasted bread, chickpeas, and garlicky yogurt — brunch royalty from Damascus to Cairo.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇸🇾 Fattet Hummus Shamiyeh
✨ Yogurt whisked with tahini and garlic; crowned with ghee-fried pine nuts poured sizzling at the table.
Only in Syria
- cooked chickpeas with broth
- yogurt
- tahini
- pita, toasted or fried
- pine nuts
🇪🇬 Fattah Masriyah
✨ No yogurt — instead a daring garlic-vinegar tomato sauce over rice, bread, and slow-cooked beef or lamb.
Only in Egypt
- beef or lamb chunks
- rice
- baladi bread, toasted
- tomato passata
- vinegar
🤝 Both use
- garlic
- ghee
🇸🇾 Syria
⏱ 30 minKnown here as: Fattet Hummus Shamiyeh
The Damascene weekend ritual: warm chickpeas over crisp bread under a duvet of yogurt-tahini.
✨ What makes it special
Yogurt whisked with tahini and garlic; crowned with ghee-fried pine nuts poured sizzling at the table.
🇪🇬 Egypt
⏱ 110 minKnown here as: Fattah Masriyah
Egypt's fattah is the Eid feast: rice and bread soaked in garlic-vinegar tomato sauce under braised meat.
✨ What makes it special
No yogurt — instead a daring garlic-vinegar tomato sauce over rice, bread, and slow-cooked beef or lamb.