Fitaat

Name: Fitaat
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Libyan
Ingredients: 4 Libyan flatbreads or pita; 500g lamb, cubed; 1 onion, quartered; 2 tbsp tomato paste; 1 tsp turmeric; 1 tsp bzaar spice; 4 hard-boiled eggs; 3 tbsp olive oil; Salt and pepper; 4 cups lamb broth; Fresh parsley

فتات (fih-TAHT)

Layered Bread with Broth and Lamb

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 498 kcal

Torn flatbread layered with rich lamb broth, tender meat, and boiled eggs, creating a savory bread pudding-like dish. This Libyan comfort classic transforms simple bread into something extraordinary.

Nutrition & Info

Protein 30.0g

Carbs 45.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

large pot deep serving dish flatbread pan

Presentation Guide

Vessel: deep communal serving dish

Garnishes: parsley, boiled eggs

Accompaniments: pickles, fresh chili

Ingredients

4 Libyan flatbreads or pita
500g lamb, cubed
1 onion, quartered
2 tbsp tomato paste
1 tsp turmeric
1 tsp bzaar spice
4 hard-boiled eggs
3 tbsp olive oil
Salt and pepper
4 cups lamb broth
Fresh parsley

Instructions

1
Simmer lamb cubes with onion, tomato paste, turmeric, bzaar, salt, and pepper in water for 1 hour until very tender.
2
Tear flatbreads into rough pieces. Arrange a layer of bread on the bottom of a deep serving dish.
3
Ladle hot lamb broth generously over the bread layer, ensuring every piece is soaked through.
4
Add more bread, more broth, and arrange the tender lamb pieces and halved boiled eggs on top.
5
Drizzle with olive oil and ladle final spoonfuls of broth over everything so the dish is moist throughout.
6
Garnish with parsley and serve immediately while the bread is saturated but still has some texture.

💡

Did You Know?

Fitaat was originally invented as a way to use stale bread, proving that Libyan ingenuity can turn yesterday's leftovers into today's feast.

Chef's Notes

Equipment Tips

large pot
deep serving dish
flatbread pan

Garnishing

parsley, boiled eggs

Accompaniments

pickles, fresh chili

The Story Behind Fitaat

Fitaat belongs to the broad Middle Eastern and North African tradition of "fatta" dishes, where stale bread is revived with rich broth and meat. The Libyan version is heartier and more robust than its Levantine cousins, with deeper spicing and more generous meat portions. It is a dish of resourcefulness and generosity combined, wasting nothing while creating a meal that satisfies a crowd. In rural Libya, fitaat remains a cornerstone of daily home cooking.

🕐 Traditionally enjoyed lunch, family gatherings 📜 Origins: Traditional Libyan

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