Fatteh Makdous

Nasser HaddadCuisinier

Ingrédients

• 2 large eggplants cut into medium-sized cubes
  2 pieces
• Deep oil for frying the eggplant
  0
• Tomato sauce: 2 cups of water + 1 Maggi cube + 1 tablespoon of tomato paste + 2 tablespoons of pomegranate molasses + salt + black pepper
  2 cups
• Yogurt sauce: 2 tablespoons of tahini + 1.5 cups of yogurt, crushed garlic clove, lemon juice (less according to taste), salt
  2 tablespoons
• Bread cut into cubes and fried
  0
• Almonds and pine nuts + 1 teaspoon of ghee or oil + minced meat as desired
  0

Mesures

1. 1

   Prepare the bread, cut it, fry it, and set it aside.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Fry the eggplant pieces and drain them from the oil.

   Matériel requis:

   Poêle à frire

   5 minutes
3. 3

   Boil water with tomato paste, Maggi cube, pomegranate molasses, a pinch of salt, and black pepper. Then add the fried eggplant and let them boil for half an hour or more until the eggplant is well cooked, and set it aside.

   30 minutes
4. 4

   Crush the garlic clove finely, then add the tahini and half the lemon juice and stir. After that, add the yogurt and whisk well with a pinch of salt.

   Matériel requis:

   Bol de mélange

   5 minutes
5. 5

   Fry the meat with a spoon of ghee or oil with a pinch of salt and black pepper.

   Matériel requis:

   Poêle à frire

   5 minutes
6. 6

   Spread the fried bread in a serving dish, then add the drained eggplant with a little broth on top. Then prepare the tahini sauce we made and cover the eggplant, then garnish with meat, pine nuts, almonds, and parsley.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques