Syrian Fatta Recipes

FATTET AL MAKDOUS

Steps:

• Heat a nonstick pan on medium. add the eggplant pieces, brushing with olive oil on both sides, until nicely browned. Takes about 2 minutes per side.
• While the eggplants are cooking start preparing the meat, in another skillet over medium heat add 2 Tablespoon oil , then saute onion for 2 minutes or until fragrant.
• Add the meat and spices, stirring well until the meat is almost completely browned.
• Add the tomato paste and stir well to combine, let it cook for another 5 minutes then remove from heat.
• Prepare the pita chips by deep frying( tastiest option), or toasting in the oven until golden brown(healthiest option) or buy a bag of pita chips(easiest option, the one I did).
• Mix the yogurt sauce ingredients well.
• Assemble the dish by layering the pita chips on the bottom of your serving dish.
• Top with a layer of roasted eggplants.
• Then a layer of the saucy meat.
• Then another layer of the eggplants, and so on until the eggplants are finished, make sure to end with an eggplant layer.
• Top with the yogurt sauce and sprinkle some roasted nuts on top , preferably pine nuts.
• Serve immediately... Enjoy!!.

SYRIAN FATTA

Steps:

• Boil rice in 2 cups of water until cooked and all water evaporates.
• Cut bread into small squares.
• Fry bread in a pan with vegetable oil until it turns orange and crispy.
• Mix yogurt, garlic and salt and pepper.
• Pplace in a casserole rice in bottom.
• Then add a layer of chicken.
• Add the bread then spread the yogurt mix to cover all surface and sprinkle the chickpeas on top.
• Serve immediately before the bread gets soft.

EASY LEBANESE FATTEH WITH CHICKPEAS

Steps:

• Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen towel and set aside
• Toast the pine nuts in a heavy non stick pan until golden, set aside
• In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are covered by at least an inch for around 5 minutes
• In a wide mixing bowl, crush the garlic cloves with the salt
• Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon
• Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce
• Heat the butter in a small pot on low heat until it starts to foam and turn golden brown. Turn off the heat and set aside
• You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base
• Ladel on some of the yoghurt tahini chickpea sauce on top
• Scatter with pine nuts and drizzle on the brown butter
• Serve immediately