Fatta can appear many ways or mean many things depending on where you are-Egypt, Lebanon, or Syria.
In Gaza, Fatta (in this case, Fattit Ruz, not Fattit Hummos) is presented as a dish of fragrantly spiced, partially-browned rice layered on top of thin Saj griddle bread soaked with rich broth and butter. On top of this multi-layered heavenly compilation is the meat-most commonly stuffed chicken, but also on occasion lamb or event rabbit, to which Maggie and I were treated by a lovely woman named Fatema Qadan in Beit Lahiya (about whom we have made a short film, soon to be aired, we hope, on PBS’s Wide Angle) . The Fatta is then garnished with chopped parsley, and plenty of nuts, and eaten with a salsa made in aforementioned Zibidiya, consisting of green chili peppers and garlic crushed with salt and mixed with a little lemon juice and broth. In Gaza, Fatta is traditionally eaten with one’s hands-it is customary to tear off some of the Saj and use that piece to scoop up the rice.