Fatoot samneh
Yemenite Jewish dish of fried bread and eggs.
Fatoot samneh (Hebrew: פטאוט סמנה) is a dish originating in Yemeni cuisine, consisting of pieces of saluf, malawach, or pita fried in clarified butter and combined with beaten egg. It was brought to Israel by Yemenite Jews and is commonly served as a breakfast or dinner dish.
- Origin
- Yemeni cuisine
- Main ingredients
- Saluf, malawach, or pita; clarified butter; eggs
- Commonly served
- Breakfast or dinner
- Introduced to Israel by
- Yemenite Jews
- Similar dishes
- Matzah brei, migas
Lore & Background
Fatoot samneh originated as a way for the Yemenite Jewish community to use and repurpose stale pita bread that would have otherwise been discarded. The community was historically very poor, and most of their meals consisted of various soups and stews. Bread such as pita was very valuable, as was samneh (clarified butter), and families were often large, with women traditionally having to make do and cook as many meals as possible from limited resources to feed their families. Over time fatoot samneh became a popular and traditional dish among Yemenite Jews as both a way to use up stale pita bread and as a popular breakfast or dinner dish.
Reader's Guide
Fatoot samneh consists of pita or other flatbread such as saluf, laffa, or malawach, often leftover or stale, torn or cut into pieces and fried until crisp in a large amount of samneh (clarified butter), though butter or chicken schmaltz are also sometimes used. The mixture is combined with beaten or scrambled eggs and cooked together in a manner similar to matzah brei or migas. In Israel it is traditionally topped with honey as a sweet dish, though savory versions exist and some top it with labneh, tahini, zhug, or resek avganiyot (grated tomatoes). The dish has been compared to matzo brei and migas. Its preparation involves tearing stale flatbread into small pieces, frying them in hot clarified butter (or butter for dairy variations, or schmaltz for meat variations) until toasted and crispy, then adding beaten eggs with kosher salt and stirring continuously until the eggs are set and absorbed by the pita. Once cooked, it is topped with honey, silan, or other toppings and seasonings.
Did You Know?
- Fatoot samneh is made with pita bread, unlike matzah brei (made with matzo) or migas (made with corn tortillas).
- It was brought to Israel by Yemenite Jews.
- The dish originated as a way to repurpose stale pita bread that would otherwise have been discarded.
- In Israel it is traditionally topped with honey as a sweet dish.
Frequently Asked Questions
What is Fatoot samneh?
Fatoot samneh is a traditional dish made by frying torn pieces of flatbread in clarified butter and then cooking them together with beaten eggs. It is a staple of Yemeni Jewish cooking that became a widely recognized part of Israeli home cooking.
What bread is used in Fatoot samneh?
The dish traditionally calls for saluf or malawach, though pita bread is also a common substitute. The bread is torn into pieces and fried in samneh (clarified butter) before the eggs are stirred in.
Where did Fatoot samneh originate?
The dish traces its roots to Yemeni cuisine and was carried to Israel by Yemenite Jewish immigrants. It has since become a familiar breakfast and dinner option across Israeli households.
When do Israelis typically eat Fatoot samneh?
It is most commonly served as a hearty breakfast or a simple dinner. The dish is popular for its quick preparation and satisfying combination of crispy bread and soft eggs.
What other dishes is Fatoot samneh similar to?
It closely resembles matzah brei, which also involves fried bread cooked with eggs, and migas, a dish with a similar fried-bread-and-egg concept. All three share the core idea of combining crispy bread pieces with beaten eggs in a pan.
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