A refreshing and tasty dish in the Middle East that has its roots in Lebanon, Palestine and Syria, among others. Fatteh can be prepared with meat, chicken or served vegetarian.
Ingredients
- 2 x pita bread
- 6 tbsp olive oil
- 1 x eggplant
- ½ tsp salt
- ½ tsp black pepper
- 1 x yellow onion
- 300 g lamb mince
- 1 tsp cumin
- 500 g plain yogurt
- 2 x garlic
- 1 tbsp lemon juice
- 2 tbsp tahini
- 200 g chickpeas
- 2 tbsp toasted pine nuts
- 2 tbsp pomegranate seeds
- 1 pinch chili flakes
- 1 tbsp leaf parsley
Method
- You can choose the order in which you want to prepare all the steps.
- Preheat the oven to 200 degrees top and bottom heat.
- Cut the loaves into pieces with scissors or a knife. Place the bread pieces on a baking tray lined with baking paper. Pour 2 tablespoons of the oil over the bread and mix well so that it is evenly distributed. Bake in the middle of the oven until golden brown and crispy, 5-8 minutes. Remove from the oven and set aside.
- Cut the eggplants into cubes and fry in 2 tablespoons of oil. Season with a pinch of salt and pepper and set aside.
- Mince the onion and fry the garlic in the remaining oil.
- Add the meat and cook until brown and add pepper, cumin and salt to taste. Cook for a few more minutes on low heat and set aside.
- Meanwhile, grate the garlic and mix it together with yogurt, lemon juice, tahini and a pinch of salt in a bowl and whisk until thoroughly mixed.
- Serving: Place the bread pieces in an even layer on a serving plate. Top with the chickpeas, then fried aubergine and then the yoghurt sauce, then the meat. Top with toasted pine nuts, pomegranate seeds, chilli flakes, and sprinkle over chopped parsley.
- Assemble the dish just before serving to avoid the bread becoming soggy.
