Fatteh Makdous Shamiya

Ziyâd YılmazChef

Ingredients

• Small-sized eggplant
  1 kilogram
• Ground meat
  400 grams
• Pine nuts
  100 grams
• Tomato Paste
  3 tablespoons
• Bread cut into small squares
  2 loaves
• Yogurt
  0.5 kilogram
• Tahini
  2 tablespoons
• Crushed Garlic
  4 cloves
• Salt and black pepper to taste
  0
• Ghee
  3 tablespoons

Steps

1. 1

   Hollow out the eggplant, then wash and set aside without peeling.

   5 min
2. 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.

   Required Tools:

   Pot

   10 min
3. 3

   In a clean bowl, place the pieces of bread, then add tahini, yogurt, and the mixed garlic.

   Required Tools:

   Mixing Bowl

   5 min
4. 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.

   Required Tools:

   Pot

   15 min
5. 5

   Stuff the eggplant with the meat, then distribute it over the fatteh bowl.

   5 min
6. 6

   Melt the ghee and pour it over the top of the fatteh.

   2 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Ground meatper 100g

Energy250 kcal

Protein20 g

Total Fat15 g

Tomato Pasteper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags