DISH RESEARCH · Other

Fatteh Iraqi

Also known as: فتة عراقية

This Iraqi-titled fatteh follows Ruba Rabie’s chickpea version: fried Arabic bread and boiled chickpeas are layered with a garlic-laban mixture, a heated garlic-mint-shatta topping and fried pine nuts with ghee. The later eggplant and chicken recipes on the page are separate versions.

About Fatteh Iraqi

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Flavour: Ruba identifies the garlic, dried mint and shatta topping but gives no finished taste description or balance for this assembled version. The exact laban and shatta products also remain unspecified; a tangy, creamy or spicy finished taste is not claimed from the ingredient list alone.

Texture and appearance: The source describes layers of bread, chickpeas, sauce and garnish. It does not state how crisp the bread remains after the sauce is added, the finished sauce mouthfeel or a whole-dish texture contrast.

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Dish type

Other

The publisher categorizes the page as an appetizer and cold appetizer. This selected chickpea version is assembled in a serving dish from fried Arabic bread, boiled chickpeas, laban sauce, heated garlic-mint-shatta topping and pine nuts with ghee. The page’s subsequent eggplant and chicken versions are separate recipes.

Preparation

Read the preparation

Cut and fry the two breads in the vegetable oil. Put them in the serving dish with the boiled chickpeas. Mix the laban with two garlic cloves and the method’s half teaspoon of salt, then pour it over the bread and chickpeas. Heat the other two garlic cloves with shatta and dried mint in a pan and add that topping. Fry the pine nuts and scatter them over the dish with the ghee. The page labels ten minutes of preparation, twenty minutes of cooking and four portions. It does not explain separate chickpea boiling or identify the pine-nut frying medium; the card’s salt quantity and the method’s shatta unit differ.

Source limits: Separate chickpea preparation, pine-nut frying medium and discrepant seasoning amounts unprovided.

Serving presentation

Ruba layers the bread and chickpeas in a serving dish, adds the laban mixture and heated aromatic topping, and finishes with fried pine nuts and ghee. Four portions are listed. Although the publisher places the recipe in a cold-appetizer category, it does not explicitly state the temperature of the whole dish at service. No beverage or side dish is prescribed for this selected version.

Source limits: Whole-dish service temperature and accompaniments unreported.

Before you order

This sourced version includes ghee as a milk ingredient. Ask what the laban is made from, which bread and cereals are used, whether the shatta is a powder or sauce and what its whole ingredients are, and how the pine nuts and bread are fried. Confirm the garlic, mint, garnish, salt and chili quantities and whether olive oil replaces ghee. Ask for the actual whole recipe, accompaniments and shared-equipment practices when contact matters; the other eggplant or chicken fatteh recipes need separate confirmation.

Source limits: Venue products, frying media, substitution choice, accompaniments and contact practices unknown.

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Ingredients in Fatteh Iraqi

This guide follows Ruba Rabie’s first Iraqi chickpea-fatteh recipe: two Arabic breads, four cups of laban, three cups of whole chickpeas, four garlic cloves, ghee, vegetable oil, shatta, dried mint and pine nuts. The bread is fried in two tablespoons of vegetable oil; the garlic is divided between a two-clove laban sauce and a two-clove heated mint-and-shatta topping. The card gives one teaspoon of salt but the sauce step gives half a teaspoon. Shatta is listed as half a teaspoon, while the method says half a spoon without its size. A later tip permits olive oil instead of ghee. Laban and shatta need their exact product descriptions; neither is silently replaced with a different named product.

Source limits: Laban and shatta precise forms, bread cereal/full recipe, pine-nut frying medium and salt/chili quantity discrepancies unresolved.

Arabic bread,2 loaves,cut and fried^[2]Recipe ingredientSource-specific formulation remains unresolved.
Laban,4 cups,source dairy term not further specified^[2]Identity unresolved
Salt,card1 tsp versus sauce methodhalf tsp^[2]Recipe ingredient
Whole chickpeas,3 cups,boiled at assembly^[2]Recipe ingredient
Garlic for laban sauce,2 cloves of card4-clove total^[2]Recipe ingredient
Garlic for heated topping,remaining2 cloves^[2]Recipe ingredient
Ghee,1 tbsp,with pine-nut garnish^[2]Recipe ingredientSource-specific formulation remains unresolved.
Vegetable oil,2 tbsp,for frying bread^[2]Recipe ingredientSource-specific formulation remains unresolved.
Shatta,cardhalf tsp versus methodhalf spoon^[2]Identity unresolved
Dried mint,1 tsp,in heated topping^[2]Recipe ingredient
Pine nuts,1 cup,fried garnish^[2]Recipe ingredientSource-specific formulation remains unresolved.
Optional olive oil replacing ghee,amount unprovided^[2]OptionalSource-specific formulation remains unresolved.
Unspecified pine-nut frying medium,method-only,amount unprovided^[2]Identity unresolved

These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Mawdoo 3 Sofrati publishes this explicitly Iraqi-titled recipe by Ruba Rabie. A separate 2022 Waha article describes fatteh as a Syrian dish present in Iraqi homes and discusses food exchange through social media. That article’s chickpea, lemon, almond and toasted-bread account is a different formulation. It supports an Iraqi household context without establishing that Ruba’s exact recipe is ancient, exclusively Iraqi or the same recipe served throughout the region.

Source limits: Exact historical origin and prevalence of this particular formula unreported.

Countries

Iraq

Cuisines & regions

Iraqi Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Iraq
Cooking traditions: Iraqi cuisine

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Ruba Rabie’s Mawdoo 3 Sofrati page, published in 2022 and updated in 2023, supplies the complete selected chickpea recipe. Waha’s December 2022 article supplies separately attributed Iraqi household context and a different fatteh account. The Food Standards Agency’s technical guidance directly supports ghee as a milk ingredient. It does not resolve the selected laban or shatta product, the Arabic bread’s cereal, or the pine-nut frying medium.