Fatteh Makdous Shamiya
A delicious recipe from Levantine cuisine consisting of eggplant stuffed with meat and served with yogurt and tahini.
Ingredients
- Small-sized eggplant1 kilogram
Ground meat400 grams- Pine nuts100 grams
Tomato Paste3 tablespoons- Bread cut into small squares2 loaves
Yogurt0.5 kilogram
Tahini2 tablespoons
Crushed Garlic4 cloves- Salt and black pepper to taste0
Ghee3 tablespoons
Steps
- 1
Hollow out the eggplant, then wash and set aside without peeling.
5 min - 2
In a pot over the heat, add a tablespoon of ghee and pine nuts, then the meat and stir. Add salt and pepper and fry well. Once the meat is cooked, remove from heat.
10 minRequired Tools:
Pot - 3
In a clean bowl, place the pieces of bread, then add tahini, yogurt, and the mixed garlic.
5 minRequired Tools:
Mixing Bowl - 4
Fry the eggplant, then boil it in a pot with water and tomato paste and let it simmer for a quarter of an hour, then remove from heat.
15 minRequired Tools:Pot - 5
Stuff the eggplant with the meat, then distribute it over the fatteh bowl.
5 min - 6
Melt the ghee and pour it over the top of the fatteh.
2 min
Nutrition Facts
Ground meatper 100gTomato Pasteper 100gYogurtper 100gTahiniper 100gCrushed Garlicper 100gGheeper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.