Fatteh means to "crumble".
My family's top recipe that is traced back to the 13th century.
Roll up your sleeves, look for baby aubergine, and crumble some pita bread to enjoy an ancient dish.
Ingredients:
12 baby aubergine
1/2 pound ground beef
Olive oil
1 tsp salt
1/3 tsp black pepper
1/3 tsp 7 spices
1/2 tsp dry mint
1/2 tsp paprika
1 /2 tsp minced garlic
1/3 cup pine nuts
1 cup goat yoghurt
1 cup chopped cilantro
1 flat pita bread
Preparation:
Wash baby aubergine
Remove top core
Slowly core the inside to reach a thin layer
Wash the inside of the aubergine. Set aside
In a skillet, add 4 tbsp olive oil
Add the ground beef. Add 1/2 tsp salt, black pepper, and 7 spices. Cook until browned. Set aside
Stuff baby aubergine with ground beef
In a wide skillet, heat 3 tbsp olive oil. Add the baby aubergine
Why stuff first? The aubergine will shrink when tossed with oil and stuffing is easier
Toss for about 10 minutes on high heat
Add 3 cups water to the skillet
Add 1/3 tsp salt
Boil on medium low heat for about 25 minutes
Remove from heat
In the meantime, heat oven to 350 degrees F
Cut pita bread with kitchen scissors into tiny bites
Place on a tray and bake until golden and crunchy
In the meantime, heat 1 tbs olive oil and roast pine nuts until golden brown. Remove from skillet
Add 2 tbsp olive oil to skillet then add the cilantro. Saute for 4 minutes
Mix 1 cup yoghurt with dry mint, paprika, and garlic (pinch of salt optional)
In a serving platter, scatter or pile the pita bread
Pour yoghurt on pita
Add baby aubergine one at a time on the platter
Add the pine nuts
Add the cilantro
Garnish with dry mint and sumac
Sahtein/ Enjoy
My family's top recipe that is traced back to the 13th century.
Roll up your sleeves, look for baby aubergine, and crumble some pita bread to enjoy an ancient dish.
Ingredients:
12 baby aubergine
1/2 pound ground beef
Olive oil
1 tsp salt
1/3 tsp black pepper
1/3 tsp 7 spices
1/2 tsp dry mint
1/2 tsp paprika
1 /2 tsp minced garlic
1/3 cup pine nuts
1 cup goat yoghurt
1 cup chopped cilantro
1 flat pita bread
Preparation:
Wash baby aubergine
Remove top core
Slowly core the inside to reach a thin layer
Wash the inside of the aubergine. Set aside
In a skillet, add 4 tbsp olive oil
Add the ground beef. Add 1/2 tsp salt, black pepper, and 7 spices. Cook until browned. Set aside
Stuff baby aubergine with ground beef
In a wide skillet, heat 3 tbsp olive oil. Add the baby aubergine
Why stuff first? The aubergine will shrink when tossed with oil and stuffing is easier
Toss for about 10 minutes on high heat
Add 3 cups water to the skillet
Add 1/3 tsp salt
Boil on medium low heat for about 25 minutes
Remove from heat
In the meantime, heat oven to 350 degrees F
Cut pita bread with kitchen scissors into tiny bites
Place on a tray and bake until golden and crunchy
In the meantime, heat 1 tbs olive oil and roast pine nuts until golden brown. Remove from skillet
Add 2 tbsp olive oil to skillet then add the cilantro. Saute for 4 minutes
Mix 1 cup yoghurt with dry mint, paprika, and garlic (pinch of salt optional)
In a serving platter, scatter or pile the pita bread
Pour yoghurt on pita
Add baby aubergine one at a time on the platter
Add the pine nuts
Add the cilantro
Garnish with dry mint and sumac
Sahtein/ Enjoy