Let’s talk about this Gazan dish called “Fatta Ghazawiya”. It can be made with lamb or chicken, but according to Yasmin, most people’s favorite is the chicken version.

 

Yasmin wanted to give some context to the dish just because it seems so simple, she said; “The best part about this recipe is making the spicy tangy condiment in what is called a “zibdiyya”. It’s like a clay bowl that’s effectively used as a mortar. We make salads and condiments in it in Gaza. I’ve been told you can’t find a zibdiyya anywhere else in the world. It’s something very special there!”

 

Fatta’s name comes from the Arabic verb “fitt” which kind of means to tear into pieces. Like a lot of Palestinian foods it’s based on avoiding food waste, so they’d use stale flatbread and soak it in chicken broth and then top it with some rice and chicken topped with fried almonds. It’s served with a green chilli  and lemon condiment on the side which is very necessary especially in a city like Gaza which is known for its love of chillies. 

 

Because it’s carb heavy, it’s popular in the winter months. Yasmin says, “I actually made this for my family recently and everyone loved it!”