One Fatir’s Fate

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This past weekend, I conducted an ethnojunket to Brooklyn’s Little Odessa where I purchased a fatir, still warm from the oven. This flaky layered bread often partners with Middle Eastern dips but also figures into qurutob, the bread salad that’s the national dish of Tajikistan.

But upon arriving back home, neither of those ideas resonated for me, so I decided to experiment in the kitchen with my customary reckless abandon. I sliced off a wedge, separated the layers, and contemplated their fate.

I decided to soak the flakes in beaten eggs like French Toast (or Matzo Brei!) and fry them up with some enhancements. I seasoned the eggs with salt, black pepper, and a generous amount of cumin, then sautéed onion, a little garlic, and some greens (I had cilantro and scallions on hand) and finally, when the fatir flakes were thoroughly saturated, I added them to the pan and continued to sauté. I garnished my invention with sour cream, cilantro, nigella seeds, and sesame seeds and served it with sliced tomato.

Closeup of a very successful forkful, if I do say so myself.

Seems like ethnojunkets, in addition to offering lots of tasty international food plus entertaining and educational fun, also are pretty adept at providing delicious inspiration!

So if you have an appetite for delicious inspiration, check out my ethnojunkets page and sign up to join in the fun!

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