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.
Ingredients
Pitta Chips
- 2 Pitta Bread Cut in to 2 cm pieces
- 1 cup Oil For Frying
Aubergine
- 1 large Aubergine Cut into 1 cm pieces
- Salt
Tomato Pomegrante Molasses Sauce
- 2 tablespoon Oil
- 2 Onions Diced
- 500g Lamb Mince
- Salt and Pepper
- 400 g Passata
- 4 ½ tablespoon Pomegranate Molasses or 2 ½ tablespoon Tamarind Paste
Yoghurt Tahini Sauce
- 250 g Plain Whole Yoghurt
- 2 cloves Garlic Crushed
- 1 teaspoon Green Chilli Paste Optional
- 1 teaspoon Salt
- 1 tablespoon Tahini Paste
- ½ Lemon Juice only
Topping
- 2 tablespoon Pine Nuts Toasted or lightly fried till golden
Instructions
Pitta Chips
- 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.
Aubergine
- 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.
Tomato Pomegrante Molasses Sauce
- 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.
Yoghurt Tahini Sauce
- Meanwhile mix the Yoghurt with crushed Garlic, crushed Green Chilli if using, Salt, Tahini and Lemon Juice.
Assemble
- 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.(You can do just 1 layer of each or do 2 layers of each).
- Top with toasted Pine Nuts.
Notes
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.Nutrition
Calories: 612kcalCarbohydrates: 34gProtein: 26gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 91mgSodium: 698mgPotassium: 1.132mgFiber: 7gSugar: 20gVitamin A: 545IUVitamin C: 25mgCalcium: 74mgIron: 5mg
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