How to Easily Make the BEST Lebanese Fetteh

Written by Patricia Darwish. 


One of my favorite memories growing up was waking up to the smell of zataar and Arabic coffee. On the weekend, my mom would have a spread laid out for us when we woke up. She would have labne, eggs, khishick, foul, fetteh, homemade pita bread with dipping oils, and the list goes on and on. What I would give to go back and relive those days. Who wouldn’t?

Now that I have children, I find myself trying to relive those memories with making new ones. There is something about Sunday breakfast that holds a special place in my heart. I don’t care if I get up at 6 in the morning making dough for manaeesh or prepping side dishes for the morning meal. I never get tired of it. It’s something I will always enjoy and hope that my children one day will pass on this tradition that my mom let me fall in love with.

One of my favorite dishes she made was fetteh. I think I eat this dish every week. My children love it and there are many variation in making it. The steps are simple. You can add any topping of choice from ground beef, lamb, chicken, or cow tongue. Yes, I said tongue, it’s actually very popular with cow’s tongue. I personally would never eat tongue but to each their own I guess.

I personally like a simple vegetarian version. It’s light and filling. We not only make it for breakfast in my house, we love to have it for dinner. Below is the recipe I follow for the vegetarian version. If you want to add to meat toppings, follow the steps and add the cooked meat on top. It’s that simple.

Watch above to try for yourself!