Best Syrian Fatta Recipes

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FATTET AL MAKDOUS



Fattet al makdous image

Syrian eggplant fatteh. Roasted Eggplant dish with ground beef, pita chips and yogurt sauce bursting with flavors and textures.

Provided by Amira

Categories     Main Course

Time 45m

Number Of Ingredients 14

3 medium eggplants (cut into rings.)
1/4 cup oil + 2 Tablespoons for browning the meat.
1.5 lb ground beef.
1 medium onion (diced.)
1/4 teaspoon cinnamon.
1/2 teaspoon Italian seasonings.
salt and pepper.
1 can tomato paste. (6oz)
2 cup plain yogurt.
2 garlic cloves (crushed.)
1 Tablespoon tahini.
Salt.
5 medium pita breads (cut into squares.)
Oil for frying or for toasting in the oven.

Steps:

  • Heat a nonstick pan on medium. add the eggplant pieces, brushing with olive oil on both sides, until nicely browned. Takes about 2 minutes per side.
  • While the eggplants are cooking start preparing the meat, in another skillet over medium heat add 2 Tablespoon oil , then saute onion for 2 minutes or until fragrant.
  • Add the meat and spices, stirring well until the meat is almost completely browned.
  • Add the tomato paste and stir well to combine, let it cook for another 5 minutes then remove from heat.
  • Prepare the pita chips by deep frying( tastiest option), or toasting in the oven until golden brown(healthiest option) or buy a bag of pita chips(easiest option, the one I did).
  • Mix the yogurt sauce ingredients well.
  • Assemble the dish by layering the pita chips on the bottom of your serving dish.
  • Top with a layer of roasted eggplants.
  • Then a layer of the saucy meat.
  • Then another layer of the eggplants, and so on until the eggplants are finished, make sure to end with an eggplant layer.
  • Top with the yogurt sauce and sprinkle some roasted nuts on top , preferably pine nuts.
  • Serve immediately... Enjoy!!.

FATTA



Fatta image

Make and share this Fatta recipe from Food.com.

Provided by Hommus

Categories     Lamb/Sheep

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 11

2 lamb heads
2 lbs lamb tongue
pig's foot
2 large diced onions
yogurt
arabic bread
salt and black pepper
1/2 teaspoon allspice
1 head garlic
1/4 cup vinegar
minced fresh mint leaves

Steps:

  • Clean well the Lamb Tongues, heads, and pigs feet with water.
  • take off fat of the lamb Tongues.
  • Put lamb heads, tongues, and pig feet in stock pot with clean water.
  • Add Salt and let it boil. after it boils , take froth out of top.
  • Add diced onions Black Pepper, and Allspice and put in low heat.
  • When almost done, add one head of Garlic with mint. both Garlic and mint are minced (grounded). add the vinegar in the stock pot. Cook until meat is fully cooked.
  • Cut Arabic bread into small pieces and put in a flat pan. Add the broth, and add yogurt. Add lamb heads, tongues, pigs feet on top. then add more broth.
  • Ready to service.

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