Fattet Beitinjan

50 minutes

Makes4servings

Fattet Beitinjan Recipe
Club Noor

by Lama Haddadin

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Ingredients

1 large onion chopped fine

500 g beef

Handful of pine nuts

1 tsp mixed spice

Salt & pepper

Pita bread: Cut into bite sized squares and fry in Noor Oil

1 big aubergine chopped into medium sized cubes (Or you can use Lebanese small aubergine cut in halves)

Sumac

Yoghurt

Garlic

Lemon

Tahini

Pomegranate Molasses

Some parsley to garnish

Noor Oil

Preparation

Introduction:

This dish is mix of flavors that bursts into a symphony in your mouth; layers of total scrumptiousness. The taste of the shallow fried aubergine along with crispy bread bites, meat and nuts, just takes you to another level of oriental flavors.

Steps Involved:

Put some Noor Oil in a pan and sauté the onions and toss the pine nuts in. Add the meat to it and make sure it gets cooked fully, but before you turn off the heat. Season and also add some pomegranate molasses to this mixture.

Fry the aubergine and leave them to drain on a kitchen towel. Sprinkle them with sumac while it’s hot. Now fry the bread until it’s golden and crispy.

Add 1-2 tbsp. of tahini to the yoghurt with the juice of ½ a lemon, a clove of garlic (chopped fine or crushed) and a sprinkle of salt.

To layer the dish:

Put the meat first then add your aubergines, then the bread and top it with the yoghurt sauce. Sprinkle the top with some sumac, parsley and some roasted pine nuts if you like.

Suggestion:

This Levantine delicacy is ideal for the Ramadan feast and your family will keep asking you for more.

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