📝 About This Recipe
Fattet Makdous is a jewel of Lebanese cuisine, traditionally served as a luxurious weekend breakfast or a sophisticated appetizer. This dish features layers of crispy toasted pita, savory stuffed eggplants, and a warm, spiced tomato sauce, all smothered in a velvety, garlicky tahini-yogurt blanket. It is a masterpiece of textures—crunchy, creamy, and tender—that offers a symphony of Middle Eastern flavors in every bite.
🥗 Ingredients
The Eggplant and Meat Filling
- 12-15 pieces Baby Eggplants (small, firm Italian or Lebanese eggplants)
- 250 grams Ground Beef or Lamb (finely minced)
- 1 Yellow Onion (finely diced)
- 1/4 cup Pine Nuts (toasted)
- 1 teaspoon Seven Spices (Baharat)
- to taste Salt and Black Pepper
Tomato Broth and Base
- 3 loaves Pita Bread (cut into 1-inch squares and toasted or fried)
- 2 tablespoons Tomato Paste
- 1 tablespoon Pomegranate Molasses (for a signature tangy depth)
- 2 cups Water or Beef Stock (hot)
Yogurt Tahini Sauce
- 3 cups Greek Yogurt (at room temperature to prevent curdling)
- 1/3 cup Tahini (well-stirred)
- 3 cloves Garlic (crushed into a paste with a pinch of salt)
- 2 tablespoons Lemon Juice (freshly squeezed)
Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Seeds (for a pop of color)
- 1 tablespoon Ghee or Butter (to sizzle the pine nuts for the final touch)
👨🍳 Instructions
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1
Start by preparing the eggplants. Peel the baby eggplants in a 'zebra' pattern (leaving strips of skin) and make a vertical slit in the middle of each without cutting all the way through.
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2
Fry the eggplants in vegetable oil over medium heat until golden brown and softened. Drain them thoroughly on paper towels and set aside.
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3
In a skillet, sauté the diced onion until translucent. Add the ground meat, breaking it apart with a spoon, and cook until browned. Season with Seven Spices, salt, pepper, and stir in half of the toasted pine nuts.
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4
Carefully stuff each fried eggplant with the meat mixture through the slit you created earlier. They should look plump and full.
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5
In a medium pot, whisk together the tomato paste, pomegranate molasses, and hot water/stock. Bring to a simmer, then gently place the stuffed eggplants into the sauce. Cover and simmer for 15 minutes until the sauce thickens slightly.
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6
While the eggplants simmer, prepare the pita. Cut the bread into squares and either deep-fry until golden or toss with a little olive oil and bake at 375°F (190°C) until crispy.
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7
Prepare the yogurt sauce by whisking the yogurt, tahini, crushed garlic, and lemon juice in a bowl until perfectly smooth. If it's too thick, add a tablespoon of water.
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8
Now, begin the assembly just before serving to maintain the crunch. In a large deep serving platter, spread the toasted pita squares in an even layer.
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9
Drizzle a few spoonfuls of the warm tomato sauce from the eggplant pot over the bread to soften it just slightly, but don't soak it.
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10
Arrange the stuffed eggplants neatly over the bread layer.
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11
Pour the yogurt-tahini mixture over the eggplants, covering them almost entirely.
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12
For the 'Grand Finale,' melt ghee or butter in a small pan until sizzling. Add the remaining pine nuts for 30 seconds until they are dark gold, then immediately pour the hot fat and nuts over the yogurt surface.
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13
Garnish with fresh parsley and pomegranate seeds. Serve immediately while the base is still crunchy and the eggplants are warm.
💡 Chef's Tips
Always assemble Fatteh at the very last second; otherwise, the pita bread will turn soggy and lose its delightful crunch. If your yogurt is cold from the fridge, whisk it over a bowl of warm water to take the chill off so it doesn't cool down the warm eggplants. For a lighter version, you can roast the eggplants in the oven with a brush of olive oil instead of deep-frying them. Ensure the pomegranate molasses is high quality; it should be thick and tart, providing the essential 'soul' to the tomato sauce.
🍽️ Serving Suggestions
Serve with a side of fresh radish, green onions, and mint leaves for a refreshing crunch. A glass of cold Arayan (savory yogurt drink) balances the richness of the tahini and meat perfectly. Pairs beautifully with a plate of assorted Lebanese pickles (kabees) and olives. Though traditionally a breakfast dish, it makes a stunning center-piece for a brunch or a light dinner.