Fattet Makdous - Aubergine and Lamb (or Beef) Fatteh

Fattet Makdous - Aubergine and Lamb (or Beef) Fatteh - Fattet Makdous is a delicious Middle Eastern dish that originiated in the Levantine region. It is especially popular in Egypt, Lebanon, Syria and Palestine. Although it is popular all year round, it is particularly popular during the month of Ramadan. This recipe is for the Palestinian version which includes Tahini in the Garlicky Yoghurt.

 

Fattet Makdous

You can either use Baby Aubergines (Eggplant) or cubed/sliced Aubergines. Fatteh translates to crushed and in this recipe it refers to the Pitta Bread that is fried or roasted, then crushed at the bottom of a serving dish and soaks up all the lovely flavours and layers on top of it.

There are many Fatteh variations and I have made several but the Aubergine one remains our favourite. It is usually served as a starter/appetiser and sometimes for lunch too.

The Aubergines can either be roasted or deep fried and are layered with ground Lamb or Beef with Tomato sauce mixed with Pomegrante Molasses or Tamarind and a Garlicky Tahini Yoghurt Sauce. The whole dish is topped with toasted or lightly fried Pine Nuts.

Ingredients needed

Aubergines - I use Italian or Spanish Aubergines which we fry and then remove to a lined plate.

Pitta Bread - These are cut into triangles and roasted or deep fried. You can flavour these with Smoked Paprika.

Oil - Use any Oil that is suitable for frying.

Onions - These are diced and cooked till golden. You can use White or Red Onions.

Lamb Mince - You can also use Beef Mince if you prefer.

Seasoning - Salt and ground Black Pepper.

Passata - I use Passata or tinned Plum Tomatoes. You can sub with 2 tablespoon Tomato Puree mixed with about 300ml Water.

Pomegranate Molasses - Or use half the quantity of Tamarind Paste.

Yoghurt - Plain Whole Yoghurt. You can also use Labneh.

Garlic - Crushed Garlic Cloves or Garlic Granules.

Green Chilli - I like to add crushed Green Chilli. I saw the Author Joudie Khala use it in her version and I loved the addition. This can be omitted.

Tahini - This adds an earthy creamy element to the Yoghurt.

Lemon Juice - Brings the ingredients together and adds zing.

Pine Nuts - I adore Pine Nuts and toasting them or lightly frying them makes them even more delicious.

How to make Fattet Makdous

Cut 2 Pitta Bread into 2 cm pieces and either deep fry or Bake at Gas Mark 6/200 C for 15 minutes. Set aside.

Heat a nonstick pan over medium heat. Add the Oil and deep fry till coloured all over. Then remove to a plate lined with a paper towel. Sprinkle over Salt and set aside. Alternatively, you can roast in the Oven or place in a pan brushed with Oil on both sides.

Add Oil to a pan and cook Onions till they are golden brown. Around 15 minutes.

Add ground Meat and seasoning. Stir until the meat is browned.

Add the Passata and leave to simmer for 20 minutes.

Add the Pomegrante Molasses or Tamarind and Aubergine. Then simmer for 10 more minutes.

Meanwhile mix the Yoghurt with crushed Garlic, crushed Green Chilli if using, Salt, Tahini and Lemon Juice.

Now begin to layer. Add Pitta Chips to the bottom of a serving dish. Then add the Tomato Aubergine Sauce. Then add the Yoghurt and Season.

Top with toasted Pine Nuts.

(You can do just 1 layer of each or do 2 layers of each).

How to make Ahead

• You can make the Aubergine and Pitta Bread in an airtight container in the fridge for up to 2 days.
• The Yoghurt sauce can also be made ahead of time and kept in the fridge for 2 days.

Variations

Make it Veggie by only using Aubergines.

More Global Recipes:

Adana Kebab - Turkish Lamb Kebabs

Lebanese Ful Medames (Foul Mudammas - Fava Beans Stew)

Joojeh Kebab - Persian Grilled Chicken Kebabs

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