Fattoush Maleh
January 13th, 2010
Everybody knows Fattoush which is prepared from vegetables, but today’s recipe is about another type of Fattoush that is famous only in Hama, Syria.
Fattoush Maleh means Salty Fattoush, it is prepared from Arabic flat bread cooked with ghee, crushed garlic, water. and salt. The unique flavor of Fattoush Maleh comes from using Samneh Arabi (Syrian ghee made from sheep’s milk). Fattoush Maleh is prepared for breakfast, and served with pomegranate molasses.
Let’s make Fattoush Maleh:
1. Bring 3 Arabic flat bread loaves, large size.
2, 3, 4. Torn the bread into pieces, and set aside.
5, 6. In deep pot, add ghee and bring the ghee to high heat, then turn off heat and let it cool.
7. Turn on heat, add crushed garlic to ghee.
8. Stir garlic, and saute for 2 – 3 minutes, do not turn the garlic into gold color or brown color.
9. Add water and salt to pot.
10. Bring it to boil.
11. Once water is boiling vigorously, add bread pieces.
12. Stir the bread gently and keep for 5 minutes on medium heat, then turn off heat and serve.
Serve Fattoush Maleh plain or with pomegranate molasses, it is more delicious with the pomegranate molasses.
Fattoush Maleh
From: Family Recipe / Servings: 2 – 3 People
PDF Text Only / Print With Images
| 3 large Arabic flat bread loaves torn into pieces 2 tbsp ghee, preferably Samneh Arabi (Syrian ghee made from sheep’s milk ghee) 3 tbsp crushed garlic 1225 ml water Salt To Serve Pomegranate Molasses |
Bring 3 Arabic flat bread loaves, large size.
Torn the bread into pieces, and set aside. In deep pot, add ghee and bring the ghee to high heat, then turn off heat and let it cool. Turn on heat, add crushed garlic to ghee. Stir garlic, and saute for 2 – 3 minutes, do not turn the garlic into gold color or brown color. Add water and salt to pot. Bring it to boil. Once water is boiling vigorously, add bread pieces. Stir the bread gently and keep for 5 minutes on medium heat, then turn off heat and serve. Serve Fattoush Maleh plain or with pomegranate molasses, it is more delicious with the pomegranate molasses. |
Wow! This is a dish I have never seen nor heard about! Sounds scrumptuous!
you know when we were kids and we go visit my mom’s family in Baalback, my aunts used to prepare us something called Harek Isbaou (burnet finger) from toasted bread in smneh, then they add sugar and cinnamon, and sometimes they drizzle honey instead of the sugar over each plate…
You remind me of this .. I didn’t eat that breakfast since ages.. oh my God.
tasteofbeirut: Thank you!
Arlette: Damascen version of Harak Isbou is different from your aunts version, Harak Isbou is served as a main course, it is prepared from dough, lentils, coriander, and other ingredients.
very interesting!