Makedous Fatteh

Ingredients

• 300 grams coarsely ground meat
• 1 finely chopped onion
• 1 sliced onion
• 1 kilogram tomatoes
• 1 clove garlic for the red sauce
• 1 tbsp, as needed tomato paste
• 1/2 tsp salt for the red sauce
• 1/4 tsp pepper for the red sauce
• 1/4 tsp mixed spices
• 750 grams yogurt
• 4 tbsp tahini
• 1 lemon lemon juice
• 4 cloves garlic for the white sauce
• 1 tsp salt for the white sauce
• 1 kilogram eggplant
• as needed vegetable oil for frying
• as needed fried bread
• as needed parsley for garnish
• about 1 spoonful of ghee for frying the meat and brushing the top ghee
• a little for the red sauce olive oil
• 1 glass of water water

Instructions

1. Put the ground meat and finely chopped onion in a frying pan, and fry until cooked through and well seasoned. Leave the filling in the pan or set it aside on a plate to cool before stuffing the eggplants.
2. Put the sliced onion, minced garlic clove, and a little oil in a pot, then fry until the onion softens and the garlic becomes fragrant.
3. Add the peeled, chopped tomatoes, salt, pepper, and mixed spices to the pot. Add tomato paste as needed if the tomatoes are not red enough.
4. Add 1 glass of water to the pot, then cover it and leave the red sauce over low heat until it thickens.
5. In a bowl, mix the yogurt with tahini, lemon juice, garlic, and salt until the white sauce is smooth.
6. Stuff the small eggplants with the cooled filling if following the original method.
7. Fry the eggplants in a frying pan or deep-frying pot with vegetable oil until beautifully golden.
8. Transfer the fried eggplants to the pot containing the red sauce and let them cook for about 10 minutes without stirring so they do not fall apart.
9. Place a layer of red sauce in the bottom of a serving platter or bowl.
10. Add a layer of fried bread over the red sauce on the serving platter.
11. Add some of the cooked meat over the bread on the serving platter.
12. Add a little more red sauce over the layers on the serving platter.
13. Add another layer of fried bread over the final layers on the serving platter.
14. Distribute the remaining cooked meat over the bread on the serving platter.
15. Arrange the stuffed eggplants over the layers on the serving platter.
16. Pour the white sauce over the top on the serving platter.
17. Garnish the serving platter with parsley.
18. Pour melted ghee over the top on the serving platter if you wish to follow the method mentioned in the video.