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Cooking at Home with Reem Kassis: Fatteh

Date(s) - 11/15/2020
12:00 pm - 1:15 pm

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24.95 USD
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Milk Street Live Online Cooking School

If fatteh isn’t in your rotation, it should be. Guest chef Reem Kassis will show you why this versatile dish is a go-to any time of day.

About this Event

Join Palestinian cookbook author and food historian Reem Kassis to learn how to make and appreciate fatteh. The word fatteh is derived from an old Arabic verb meaning “to break bread into morsels and steep in liquid or sauce.” Whether it’s bread torn apart and thrown into lentil soup or paper-thin bread topped with rice and meat, the act of soaking torn bread in a cooked meal originated as an austerity food. Nowadays, the dishes are richer. The breads can vary from the same paper-thin flatbreads to crispy fried pita croutons, and the meals and toppings range from vegetables to beans to rich meats topped with cool tahini, lemon or yogurt sauces. Definitely not a austerity food anymore, fatteh is one of the most versatile foods in the Arab kitchen.

In this virtual live hands-on class, Reem teach you how to prepare fatteh, a template more than a recipe, so you can make endless variations of your own. In class we will make three versions together, taking us from appetizer to dessert. The first will be an eggplant-based fatteh perfect for starting a meal. Next, we will make a seasonal main course version with butternut squash. Last, Reem will use the main concept of soaking bread to teach us how to make a dessert using sweet flavored milk. As we cook, Reem will ground the class in related culinary history from the Arab world.

About Reem: Reem Kassis is a Palestinian writer. Her debut cookbook, The Palestinian Table, was nominated for a James Beard award, short-listed for the André Simon Award and the Edward Stanford award, and won the Guild of Food Writers First Book Award. Her other work, which covers food, culture and politics, has appeared in academic journals and specialized magazines as well as publications like the Washington Post and the Los Angeles Times.

Born and raised in Jerusalem, Reem holds two undergraduate degrees from the University of Pennsylvania, an MBA from Wharton and an MSc in social psychology from the London School of Economics and Political Science. A former McKinsey consultant, Reem uses food and storytelling to share the Palestinian narrative and the culinary history of the entire region with the world. Her next cookbook on historically traced modern Arabic food will be out with Phaidon in spring 2021. Reem lives in Philadelphia with her husband and two daughters.


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