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Add 1 1/2 cups water, bring to boil, cover and turn down to simmer for at least twenty minutes. Add pomegranate molasses and taste, it should be slightly tart, add more if needed. Adjust salt and pepper to taste. Once you're happy with the seasoning, toss in your eggplant chunks and summer 5 more minutes.
Fatteh batenjen chickpeas, aubergine, yogurt and pitamarmite et
1 pound of eggplants 3/4 pounds of minced lamb (or beef) 1/4 cup of pomegranate molasses 1 small can of tomato sauce (8 ounces) olive oil, as needed 3 pita breads 1/2 cup of pine nuts Spices: salt, seven-spice, sumac 1 teaspoon of butter, 1 teaspoon of oil 3/4 pound of yogurt (full or low-fat) 8 cloves of garlic (or to taste)
TasteGreatFoodie Sujuk Fatteh or Fattet Sujuk Breakfast
Eggplant Fatteh is a delicious Middle Eastern dish that consists of layers of fried or grilled eggplants and crunchy bread, topped with a garlicky tangy yogurt sauce and then garnished with toasted nuts. This dish is one of my favorite family recipes, it is so easy to prepare and the combination of the flavors is incredibly delicious.
Fattet Batenjen Recipe Recipes, Filling recipes, Food dishes
30 mins. Serving 4 Ready In 40 mins. This Eggplant Fatteh is a Middle-eastern classic dish with an air-fried twist! Air-fried pita and eggplant, spiced beef, warm chickpeas, garlicky yogurt and toasted nuts are layered on top of one another for a punch of irresistible flavor. Fatteh is one of my all-time favorite meals.
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Eggplant Whole plain yogurt Pine nuts Olive oil Pita bread Garlic Salt Parsley- for garnishing Lebanese Fattet Batenjan with an Air Fryer Twist: In the authentic version of this vegetarian eggplant Fatteh recipe, eggplants, pita bread and pine nuts are usually deep fried.
Middle Eastern Eggplant Casserole (Fattet Batenjan)
1 large eggplant 4 Tbsp olive oil To taste salt 1 can chickpeas (optional) For the Yogurt Sauce: 1 1/2 cup plain yogurt 2 cloves garlic 2 Tbsp tahini paste 1 Tbsp lemon juice 1 tsp salt 1/4 cup cold water Instructions Peel the skin off the eggplant (in alternate lengthwise sections) and chop it into 1-2 inch cubes.
Pin on Lebanese Cuisine Back to the Roots
Eggplant fatteh (or fattet batinjan) is an explosion of textures and flavors! Layers of crunchy pita, smoky roasted eggplant, yogurt tahini sauce, and a drizzle of pomegranate molasses make the perfect vegetarian breakfast, dinner party appetizer, or weeknight dinner.
Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept
The best way to eat eggplant? Fry it and layer it with pita, chickpeas and a tahini yogurt garlic sauce! Make Tarik Fallous' Fattet Battenjen (eggplant crumb.
Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept
Fattet Betenjan, alternatively called eggplant crumble, is a dish consisting of fried eggplants layered with crispy pita bread pieces, a garlicky yogurt sauce, and aromatic meat. A very beautiful memory is attached to this dish. I remember my mom made it for my baby's welcome party and I instantly fell in love with it.
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Fattet Battenjen is the Arabic name of what you can call Eggplant crumble. It is a game of layers between eggplant, yogurt, tahini sauce and toasted Arabic bread. With various twists in spices, way of cutting and cooking the eggplant and garnish from pine nuts to pomegranates.
Fattet Batenjen "Eggplant casserole"
Layered Eggplant Dish (Fattet Batinjan) Which brings us to today's recipe! Fattet Batinjan (pronounced 'Bat-tin-jan', or 'Bet-tin-jan', depending on the region). Batinjan being the eggplants! Fatteh is a great Arabic dish to serve alongside many others to make one fun Mezze!
Best Lebanese Recipes Fattet Batenjen Bil Laban Recipe ChefXChange
1. Heat the oven at 390 F (200 ° C). 2. Cut the eggplant into cubes, then sprinkle it with some salt. Bring an oven tray or a short-edge tray and line it with parchment paper. Put the eggplant in a single layer for easy grilling. Put the tray in the oven for 20 minutes or until it becomes golden in color. Keep it warm.
Eggplant Fatteh (Fatet Batenjan) Simply Lebanese
2 medium aubergine cut in big cubes 3 pitas toasted and crushed in medium pieces 500g yogurt (or two cups) 2 tbsp tahina 1tsp salt 2 cups chickpeas boiled (could be canned) 1 tsp garlic powder or 2 cloves crushed to top with: 50g butter 1/3 cup pine nuts chopped parsley or mint for garnish
Fattet Batenjen "Eggplant casserole"
Eggplant fatteh, or fattet batinjan, is a mouthwatering Levantine eggplant dish made with layers of garlicky-tahini yogurt, fried eggplants, chickpeas, and crunchy pita bread. The word fatteh means crumbs in Arabic, and it accurately describes this savory pita bread mess of a delicious dish.
The 11 Dishes of the Souvenir de la Maison Experience, Ranked Foodie
Directions. Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes. Preheat the oven to 350 degrees F (175 degrees C). Chop pita bread into 1-inch cubes and place on a baking sheet.
Beit Misk delivery in Al Bahar Hungerstation
Remove from the heat and set aside. Fill a large, heavy-based saucepan with 3 cm oil and place over high heat. Dust the eggplant slices in flour, then cook in batches until golden and crisp.
