Who can resist the Fettah? Rasha from “mykitchenvibes” prepared for us one of the most popular recipes from the Arabian Levant cuisine. She used the eggplants with many other ingredients that will give your dish special flavors like sumac, lemon juice, mint and other different spices as well.
Preparation Time: 25 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 6 persons
All you need
For yogurt:
1 kg full-fat yogurt
1 tsp garlic - mashed
1 tsp tahini (sesame paste)
1 tsp salt
For Roasted Eggplant with Minced Beef:
500g baby eggplants
1/2 tsp salt
2 tsp corn oil
200 g chuck ground beef
1/4 tsp salt – for ground beef
1 tsp al alali Ground Allspice
1/2 tsp al alali Ground Black Pepper
1/2 tsp al alali Ground Cinnamon
For tomato sauce:
1 tbsp corn oil
1/4 tsp garlic
3 tbsp al alali Tomato Paste
3/4 cup water
1 tsp pomegranate molasses
1 tsp lemon juice
1/2 tbsp al alali Corn Flour – dissolved in 1 tbsp water
For Croutons and Nut Topping:
Corn oil for frying
1 loaf Arabic bread – torn into small pieces
1/3 cup pine nuts
1/2 tbsp dry mint
Fresh mint leaves
Directions
For yogurt:
Mix all yogurt ingredients together, until very smooth
For Roasted Eggplant with Minced Beef:
Preheat oven to 180°C (355°F)
Peel eggplant. Slice each in half, lengthwise. Spread eggplant onto a baking tray. Sprinkle with salt and drizzle with oil. Mix and put in hot oven
Bake for 30 minutes. Flip eggplants over and bake for another 10 minutes
Sauté ground beef with salt, al alali Ground All spice, al alali Ground Black Pepper and al alali Ground Cinnamon for 2 minutes on high heat
For tomato sauce:
In a small saucepan, heat oil, add garlic. Stir, then add al alali Tomato Paste and stir. Add water. Bring to a boil
Reduce heat to a simmer, add remaining ingredients, and let simmer for 4-5 minutes
For Croutons and Nut Topping:
Heat oil, then deep fry Arabic bread until golden brown
Fry nuts until golden brown
In serving dish:
With the back of a spoon, push down center of eggplants, to make space for beef filling. Add beef into the eggplants
In a serving dish, layer yogurt, tomato sauce, then baked eggplant
Top with nuts, mint, and croutons
Serve immediately and enjoy!