FATTEH CONVERSATIONS
I promise you next week no hummus no more fatteh but this week i just have to bother you AGAIN with another version. But very different. Make you enjoy is a better way of saying. Remember fatteh? This popular dish in the entire Levant using stale flat bread in a sumptious tasty way. Because i have to tell you this original one is so incredibly good you want to make this. Also on request: another reason why it’s here today. Let me tell you, Gazan fatteh is a very special fatteh.
Last sunday it was time for our fundraise brunch for Gaza. It was wonderful, with countless hands coming together for one cause, flowing like water, making food for 75 people. There were funny conversations about fatteh between my friends Salma (from Gaza) and Saar (Dutch with Iraqi fatteh roots) when Salma was explaining she didn’t use yoghurt on her traditional Gazan fatteh. What no yoghurt, cried Saar, who knows how to put things the right way, this is not possible, fatteh without yoghurt! Salma did not blink an eye (not in the best mood these days one will understand) and explained another outrageous fact: no crispy bread but soft. No crispy bread either? Saar was now frantically whispering in my ear: really we cannot do this, fatteh with no crispy bread. Haha. Yes we can! We will. Because this is Gazan fatteh. You will see.
Then there was a Lebanese lady telling me one should say fatteH with a strong H, otherwise it’s feta, the cheese. Sure habibti. I just love those fatteh talks.
It has everything to do why i love these kitchens so much. The rigorous way all ladies (mostly!) in the Med defend their way of cooking a dish: with a passion close to religion. And you know what. They are always right about their own recipe. We just need to listen to each other. That could also be the phrase for the world right now. And of course, this fatteh turned out to be one of the best ever. The bread soaks it all up and becomes so creamy and the whole thing is just one big burst of flavour. One hell of a festive dish in not so festive times.
OYSTER MUSHROOM ONION MINCED MEAT TO TRY AT HOME
And we made something clever and delicious. To be completely vegetarian we didn’t use minced meat. Instead we made our own vegetarian meat with ground oyster mushroom and coarsely ground onions. Stir fried in oil until browned, flavoured with 7 spice, cardamom, cinnamon and salt. I have mimicked ‘meat’ with oyster mushrooms many times, but again we were surprised how delicious and meaty this juicy ‘minced meat’ became. With the 7 spice baharat it’s definitely in the Middle Eastern flavour profile. It’s the all spice which is dominant in this mix : i love that a lot with meat, it’s aromatic and hearty.
THE SECRET LOVE OF THE OYSTER MUSHROOM
And did you know there is a secret love between oyster and king oyster mushrooms and sumac? Not many people know about their love. But honestly: they are the best duo, incredible tasty. Look at them! Isn’t it just a beautiful little appetizer: grilled oyster mushrooms with olive oil and sprinkled with a nice flake salt and lots of sumac. Simple and so good. I remember the first time my friend Kamal from Beirut introduced this to me in my own kitchen. Today i got back into it and i feel it’s sticking again. Equally good as a meaty side dish or a snack.
This ‘meat’ makes this fatteh so good, add to that the fiery daggit toma, a mixture of green pepper, garlic (toma) salt and lemon and there is some proper kicking of taste buds going on. You know you are alive when you eat this food!
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