Fatteh with Makdous
A Syrian-style fatteh prepared with makdous, bread, yogurt, and tahini.
A Syrian-style fatteh made with makdous, the stuffed pickled eggplant.
Like a layered bread-and-yogurt bowl with pickled eggplant.
This dish works best when the bread stays crisp and the toppings are added just before serving.
Ingredients
- half a kilo ground meat
- half a kilo yogurt
- 1 kilo small eggplants
- 1 large fried onion for the sauce
- 1 cup tahini
- 3 tablespoons tomato paste
- 1 tablespoon small garlic for the sauce
- 1 tablespoon small garlic for the badwa
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 small spoon regular spice mix for the sauce
- 500 g yogurt
- a quarter of a small cup lemon juice
- to taste parsley for garnish
- to taste pine nuts
- to taste fried almonds
- mentioned without an amount bread
- mentioned without an amount ghee
- mentioned for soaking cold water
- mentioned for soaking iced water
- 2 to 2½ cups hot water
- optional and mentioned in the narration pomegranate
Instructions
- Hollow out the small eggplants, then soak them in a bowl of cold or iced water so they do not darken, then drain them.
- Mix the filling in a bowl with the ground meat, salt, black pepper, and some spices. Add fried pine nuts to the meat, then stuff the eggplants before frying.
- Give the stuffed eggplants an initial fry only, then place them on paper towels to drain the excess oil.
- Prepare the sauce in a bowl with hot water, tomato paste, the large fried onion, salt, garlic, black pepper, and regular spice mix, then stir until combined.
- Arrange the fried eggplants in a baking tray or Pyrex dish, then pour the sauce over them.
- Place the tray in the middle rack of the oven for 25 minutes, until the eggplants are cooked.
- Prepare the badwa, a yogurt-tahini sauce, in a bowl by combining the yogurt, tahini, lemon juice, salt, and garlic, then stir until ready.
- Season the bread with some of the badwa and a little broth until it absorbs it, then add two spoonfuls of the stuffed meat if desired.
- Arrange the seasoned bread on a serving platter, then arrange the eggplants around or over it.
- Spread the badwa over the top of the dish, then place four pieces of bread on top if available.
- Distribute a little meat over the top, then add the toasted almonds and pine nuts for garnish.
- Heat the ghee in a frying pan, then carefully pour it over the top, placing paper towels around the dish to reduce ghee splatter.