The 11 Dishes of the Souvenir de la Maison Experience, Ranked Foodie

Eggplant Fatteh (Fatet Batenjan) Simply Lebanese

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.

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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.

Fattet albetenjane (eggplant casserole) Taste of Beirut

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.

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Fattet Batenjain translates to eggplant crumble and is a classic Lebanese dish made throughout the country with various twists. The dish is unique, delicious, healthy and vegetarian! Plus, it can.

Aubergines and yogurt, or “fattet batenjen” Chocolate and Vegetables

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.

Middle Eastern Eggplant Casserole (Fattet Batenjan)

Fatteh is a bread based dish with a garlicky tahini yoghurt sauce that is topped with lots of delicious things like pine nuts, mince meat and browned butter. My basic easy chickpea fatteh forms the basis of this recipe, and if you want to do something a little more fancy then have a look at my chicken fatteh recipe which also includes rice.

The 11 Dishes of the Souvenir de la Maison Experience, Ranked Foodie

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!

Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept

Ingredients: Fattet Batinjan-The 5 Layer Casserole of the Middle East. Preheat the oven to 400 degrees. Drizzle 2 tbsp olive oil onto the pita bread in a bowl, and season with salt to taste. In another bowl, add salt to the diced eggplant and combine. Let sit for 30 minutes to allow the eggplant to "sweat.".

Fattet Batenjen Recipe Recipes, Filling recipes, Food dishes

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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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)

Eggplant and meat Recipe "Fattet Batenjan" Healthy and delicious

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.

Pin on Lebanese Cuisine Back to the Roots

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

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S haron Salloum remembers eating fatteh for the first time as an eight-year-old while on a family trip in Syria. The rich, filling breakfast of soft, subtly spiced chickpeas with tahini, yoghurt.

Fattet Batenjen "Eggplant casserole"

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.

Fatteh batenjen chickpeas, aubergine, yogurt and pitamarmite et

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.

TasteGreatFoodie Sujuk Fatteh or Fattet Sujuk Breakfast

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.