large onion chopped fine
Handful of pine nuts
tsp mixed spice
Salt & pepper
Pita bread: Cut into bite sized squares and fry in Noor Oil
big aubergine chopped into medium sized cubes (Or you can use Lebanese small aubergine cut in halves)
Some parsley to garnish
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.
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.
This Levantine delicacy is ideal for the Ramadan feast and your family will keep asking you for more.