For the Fatteh you will need:
To start, cut the pita bread into small squares and coat them in olive oil. You can choose to deep fry these, air fry them or toast them in the oven at 300F until crispy and golden. Next cook the ground beef by heating some oil in a pan and adding the ground beef. Season with salt and pepper and add half the toasted slivered almonds. Set aside to cool. Next you will prepare the eggplants by coring them and peeling them as shown in the video. If you are doing this in advance, you can place them in water so they do not oxidize and turn brown. If not, you can stuff them immediately. Stuff the eggplants with the ground beef and slivered almonds. Deep fry the eggplants until 3/4 way cooked (see video). They will finish cooking in the sauce later. To make the badweh yogurt sauce begin by mixing the yogurt and tahini. Add juice of 2 lemons, to taste. Add 2 cloves crushed garlic and season with salt to taste. To make the sauce, heat neutral oil in a large pot and sauté the onion slices until translucent. Add tomato paste and mix. Add 3 cups hot water to dissolve the tomato paste and create a sauce. *Optional to add 4 TBSP of lemon juice here or you can substitute with 1 TBSP white vinegar. Let this come to a boil and simmer for 10 minutes. Add the eggplants to the sauce and cover for an additional 10-12 minutes or until the eggplants are fully cooked in the sauce. Separate the eggplants from the sauce for easy assembly. Time to put this dish together! See video for details. Start with the toasted pita on the bottom of a casserole dish and add 3-4 ladles of sauce to the dish and 1/3 cup badweh yogurt sauce. Mix. This is up to personal preference but the bread should become soaked and no longer crunchy or dry. *Optional you can add more ground beef here if you like. Mix again. The next layer is the white sauce. Add the eggplants. Garnish with chopped parsley, toasted slivered almonds or pine nuts, pomegranate seeds. And don't forget the tashesh of sizzling ghee butter on top! Simply heat the ghee butter until melted and hot and pour over the top of the fatteh right before serving or even better, do it at the dinner table and listen to that sizzle! Enjoy!
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You will need:
Decorate / garnish with
Start by soaking one 16 oz bag of chickpeas in cold water overnight with the baking soda. In the morning, drain and rinse the chickpeas. Place them in a a heavy-bottomed pot with fresh water and simmer on medium heat until cooked through and soft. Next prepare the "Badweh". Traditionally badweh is made of tahini, cooked chickpeas, lemon, garlic and salt. I like to add some yogurt because I like the extra creaminess and tartness it adds. From the cooked chickpeas, place 1 cup chickpeas and 1/3 cup tahini into a food processor. Add the lemon, garlic and salt. Process this until creamy. If you are adding the yogurt, you can try one TBSP at a time and taste as you go since this is optional (but highly recommended). Add up to 2/3 cup cooking liquid if you feel that the mix is too thick. Check the video for good consistency. In your serving dish, cut the pita bread into little square chips and toss with a light coating of olive oil. Toast them in a preheated oven at 300F, tossing every few minutes so they do not burn. If you have stale/dry pita bread this works well and does not need toasting! Just cut into smaller pieces and it's ready! Here's where the fun happens! Layer your fatteh by soaking the toasted bread in some chickpea cooking liquid and mix. Add badweh and mix again until the bread is soaked. Add some cooked chickpeas and layer with the badweh last. Garnish your dish as you like with the above garnishes. Finish by topping your fatteh with a pine nut tasheh which is pine nuts toasted in ghee and listen to the sizzle.... Serve immediately. :) |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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