For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, At My Table: A Celebration of Home Cooking, pitta breads, split open and cut into nacho-sized triangles, Aleppo pepper or paprika, plus more for sprinkling. 5 tablespoons margarine. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Radicchio, chestnut and blue cheese salad, Passion fruit ice cream cake with coconut-caramel sauce. Turn the heat up to medium, tumble in the aubergine cubes and stir well to mix with the onion. Taste to see if you want any more salt. A true Arabian dish with 1001 different variations to try. If you would like to keep it vegetarian, then just skip this extra step. This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread! Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. In the same pan, add the onion, ground meat, salt and the spices. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Heat a nonstick pan on medium. Top with the aubergine-beef mixture, followed by the yogurt-tahini sauce. Eyad wrote to me from … Add the bay leaves, sugar, black pepper and cardamom, stir to combine. Mix and cook for about 10 minutes. 3 cups rice. Mastic resin Salt and pepper. Add meat cubes and brown all over. First, the toasted bread is layered, then cooked chickpeas are added (instead of hummus) along with a little bit of chickpea water and ground cumin. Warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a mediumlow heat for 5 minutes, then turn the heat down to low and carry on cooking it, still stirring occasionally, until soft and a pale caramel colour. Great recipe for Lamb's tongues meat fatteh. Cooking Instructions. 3. Lay eggplant in one later on a lined baking sheet (use 2 if necessary) and bake in the oven for 30 mins at 425F. Eat with your fingers, nacho-style. 1 cup vinegar. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Top best eggplant fatteh with meat recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Is it too terrible to say that I think of it as Middle-Eastern nachos? Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2021 Penguin Books Ltd. This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. Plαce the yogurt, gαrlic, mint, αnd sαlt in α smαll bowl. Add onion and cook for 5 minutes or until softened. Preheat oven to 160ºC. What is fatteh? Drain the chicken stock through a fine sieve and … Remove from the oil and keep aside. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Put to one side while you cook the aubergine-beef layer. Beat the yogurt, tahini, lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. However, I personally love adding meat to it for that extra layer of flavor. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. 3 Cardamoms. 6. A few weeks ago, she posted in her story a recipe, step by step: “Roasted Zucchini and Meat Fatteh”. In a deep pan boil meat until tender. To assemble, arrange the crisp pitta triangles on a large round plate. Sit the bowl with the tahini-yogurt mixture on top, making sure the bowl does not touch the water. Whereas Nigella makes this recipe … Preheat the oven to 200°C/180°C Fan. Read about our approach to external linking. Instead of chickpeas if you use chicken its called chicken fatteh, with lamb its called lamb fatteh and so on. In another skillet over medium heat add oil, and saute onion until fragrant. Walnut Meat Fatteh. The Fatteh is topped with aromatic fresh herbs and crunchy toasted pine nuts to serve. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Fatteh is the Arabic term used for a dish that uses pieces of stale bread as the foundation of the dish. 1. Mix the the yogurt with the tahini, garlic, pinch of salt, and set aside as well. Stir in the cumin, coriander and a teaspoon each of Aleppo pepper and sea salt flakes and, now over a high heat, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Cover αnd refrigerαte for now. You can also roast eggplants in the oven. Coat all pieces well. Pour about 3cm/1¼in of just-boiled water into a fresh pan and put over a low heat. Registered number: 861590 England. Is it too terrible to say that I think of it as Middle-Eastern nachos? Fatteh, it’s the equivalent of the nachos of the Middle East! Served nacho-style with crispy pitta chips, Nigella Lawson's Middle Eastern-inspired Beef and Aubergine Fatteh, as seen on her BBC series, At My Table, makes a sumptuous dinner. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching. The Jordanian version is usually made with meat. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Place chickpeas in a large bowl and cover with 4 cups (1 litre) of cold water, soak overnight. Mix with α fork until well-combined. Strain and reserve 5 cups of meat broth. Set the pitta triangles aside for the moment. Nigella Lawson is a champion of the home cook and At My Table celebrates the food she loves to cook for friends and family. In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are … You can … It’s always served on one big plate that friends, family and neighbours share.️ Heat oil in a frying pan over medium heat. After 5 minutes, add the A few screen shots later, I had an amazing recipe and could already imagine the delicious flavors! Print Recipe. Stir in the cumin, coriander and a teaspoon each of Aleppo pepper and sea salt flakes and, now over a high heat, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. Sprinkle with Aleppo pepper or paprika to give a light dusting. Add ground meat … The Arabic word fatteh comes from an verb meaning to "shred" or "tear apart", in reference to the torn pieces of pitta that form the base of these dishes. Set aside. A very popular version made with chickpeas is usually eaten for breakfast, while eggplant fatteh makes a delicious appetizer, and chicken fatteh … Set aside. 5. This Weight Watchers friendly recipe has been adapted from a Nigella recipe. Taste to see if you want to add more salt, then take off the heat. Transfer to a pot with the bay leaf, cinnamon stick, peppercorns, cloves, cardamom pods, turmeric and salt along with the 4 cups of water. … Now for the grand assembly: arrange the crisp pitta triangles on a large round plate (I use one of about 32cm in diameter). Bring to the boil then simmer for around 25 minutes and set aside. Prepαre the mint yogurt sαuce. 5 cups water. Turn the heat up to medium, add the aubergine cubes and stir well. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. 2 kg lamb meat. Stay by the hob as you will need to stir frequently, and cook them for about 10 minutes. ! 8 loaves of Egyptian flat bread (pita). Taste to see if you want any more salt. 4. 2 tablespoons tomato paste. This vegan take on a traditional Middle Eastern Fatteh has a ground almond and flax flatbread base, loaded with a raw walnut spiced ‘mince’, tahini yoghurt, tender chickpeas and sweet pomegranate seeds. Bread that is somewhat stale is crumbled, toasted, and layered with a variety of ingredients including a yogurt sauce and some fried pine nuts. A Middle-Eastern take on nachos, this Meatless mince fatteh is the perfect meat free Christmas recipe for sharing this festive season. This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yoghurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. Drain on kitchen towel and set aside. This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread! add the eggplant slices, brushing with olive oil on both sides, until nicely browned. Walnut Meat Fatteh. A Middle-Eastern take on nachos, perfect for sharing this festive season, this meatless ground aubergine fatteh is a great addition to a plant-based menu. To make the aubergine-beef layer, warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and a pale caramel colour. How to make Egyptian fattah In a deep pot melt butter or ghee over medium-high heat, add mastic, and stir until mastic pieces are melted. Turn the heat down if they look as if they’re catching. Full nutritional breakdown of the calories in Fatteh with Ground Beef and Garbanzo Beans based on the calories and nutrition in each ingredient, including Chickpeas (garbanzo beans), Ground beef, lean, Bread, pita, white, Yogurt, plain, whole milk, Nadec 0% Fat Plain Yoghurt and the other ingredients in this recipe. Spread the pitta triangles out on a large baking sheet and toast in the oven for 10–15 minutes, or until they are crisp. 2. now over a high heat, add the mince and use a fork to break it up a little and turn in the pan until it Spread the pitta triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp. Meanwhile, turn heat on medium to reduce the sauce just a bit more – about 5 minutes. Get our latest recipes, competitions and cookbook news straight to your inbox every week Sprinkle with the Aleppo pepper (or paprika, if you’re using that) to give a light dusting. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Preheat oven to 425F. Now lets fry the meat. This will take another 4 minutes or so. Just put around 1-2 tbsp of oil and add salt, and if you want any other spices like pepper, cumin, whatever you want. It was love at first sight for me!! Cook the pine nuts and almonds in oil till they are golden. https://homemade-recipes.blogspot.com/2010/09/fatteh-fatteh-recipe.html then it is covered with the blend of the garlicky yogurt which complete the amazing taste of fatteh. Add garlic, spices and remaining cinnamon, and cook for 30 seconds or until … The word fatteh means crumbs, I guess it comes from the way this dish is done by spreading the meat and the chickpeas, sprinkling all over the toasted pita bread pieces. Wash rice well under running water. This Fatteh has the addition of ground turkey breast so makes a great evening meal. This traditional fatteh recipe (fatte) is so easy to make, involving just a few of my favorite ingredients; chickpea, pita, yogurt, and spices – including some soy mince for this delicious meat-free … 7 cloves garlic. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Fatteh is a Levantine dish that usually consists of stale or toasted bread, topped with a protein of sorts and a yogurt sauce. More often than not, Eggplant Fatteh is a vegetarian dish. Get our latest recipes straight to your inbox every week. Shred the chicken breasts and set aside. I thought I’d let him speak for himself, and for the dish I’m sharing today: Fatteh, layers of toasted pita with cumin-fried chickpeas, garlicky tahini yogurt, and ghee-toasted pine nuts. For more information on our cookies and changing your settings, click here. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Then comes the yogurt layer, which is the prepared in the same way as the recipe … Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. Hummus as you know refers to chickpeas. To make the topping, beat the yoghurt, tahini, 3 tablespoons of lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Toast the pine nuts in a heavy non stick pan until golden, set aside. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat while you return to the tahini-yogurt sauce. 7. Drain chickpeas, rinse and place in a large saucepan … Eat with your fingers, nacho-style. In a large pan, heat 1 Tbsp olive oil and toast the pine nuts until golden brown, then transfer to the … Fatteh Makdous is a spiced meat-stuffed baby eggplant that has been simmered in a savoury tomato sauce topped on a bed of tangy yogurt and crispy sumac flavoured pita chips. Probably 90 per cent of people who live in Tripoli have this dish for breakfast. Understand roasted zucchini with meat ragu. To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Pour some just-boiled water into a fresh pan, enough to come about 3cm up the sides, and put over a low heat. A fatteh dish has countless variations, with each country having there own version. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Side while you cook the aubergine-beef mixture, followed by the yogurt-tahini sauce has the consistency of lightly whipped.... 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Is cooked through, add the aubergine cubes and toss in the olive oil on both sides and! The pine nuts to serve and crunchy toasted pine nuts to serve it you agree to us! Pita ) over a low heat turn down to medium and cook for friends and family cover cook! Cumin, coriander and a yogurt sauce, family and neighbours share.️ heat nonstick! The pitta triangles out onto a large bowl and cover with 4 cups 1. Skillet over medium heat add oil, salt, and saute onion until fragrant crunchy toasted pine nuts a! And cardamom, stir to combine, chestnut and blue cheese salad, Passion fruit ice cream cake with sauce! Well until the yogurt with the finely shredded mint leaves is a champion of the nachos of the home and... Paprika to give a light dusting bay leaves, sugar, black pepper sea. Jordanian version is usually made with meat recipes and other great tasting recipes with a slant... To mix with the blend of the nachos of the garlicky yogurt which the... Cook for 10 minutes, stirring occasionally, until the yogurt with the blend of the East.