Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept

Fattet Batenjen Recipe Recipes, Filling recipes, Food dishes

Fattet Betenjan, alternatively called eggplant crumble, is a dish consisting of fried eggplants layered with crispy pita bread pieces, a garlicky yogurt sauce, and aromatic meat. A very beautiful memory is attached to this dish. I remember my mom made it for my baby's welcome party and I instantly fell in love with it.

Fattet Batenjen "Eggplant casserole"

Add 1 1/2 cups water, bring to boil, cover and turn down to simmer for at least twenty minutes. Add pomegranate molasses and taste, it should be slightly tart, add more if needed. Adjust salt and pepper to taste. Once you're happy with the seasoning, toss in your eggplant chunks and summer 5 more minutes.

Best Lebanese Recipes Fattet Batenjen Bil Laban Recipe ChefXChange

Fattet Batenjain translates to eggplant crumble and is a classic Lebanese dish made throughout the country with various twists. The dish is unique, delicious, healthy and vegetarian! Plus, it can.

Aubergines and yogurt, or “fattet batenjen” Chocolate and Vegetables

Directions. Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes. Preheat the oven to 350 degrees F (175 degrees C). Chop pita bread into 1-inch cubes and place on a baking sheet.

The 11 Dishes of the Souvenir de la Maison Experience, Ranked Foodie

Eggplant fatteh, or fattet batinjan, is a mouthwatering Levantine eggplant dish made with layers of garlicky-tahini yogurt, fried eggplants, chickpeas, and crunchy pita bread. The word fatteh means crumbs in Arabic, and it accurately describes this savory pita bread mess of a delicious dish.

Fattet Batenjen "Eggplant casserole"

Fattet Battenjen is the Arabic name of what you can call Eggplant crumble. It is a game of layers between eggplant, yogurt, tahini sauce and toasted Arabic bread. With various twists in spices, way of cutting and cooking the eggplant and garnish from pine nuts to pomegranates.

Pin on Lebanese Cuisine Back to the Roots

Ingredients: Fattet Batinjan-The 5 Layer Casserole of the Middle East. Preheat the oven to 400 degrees. Drizzle 2 tbsp olive oil onto the pita bread in a bowl, and season with salt to taste. In another bowl, add salt to the diced eggplant and combine. Let sit for 30 minutes to allow the eggplant to "sweat.".

Eggplant Fatteh (Fatet Batenjan) Simply Lebanese

1. Heat the oven at 390 F (200 ° C). 2. Cut the eggplant into cubes, then sprinkle it with some salt. Bring an oven tray or a short-edge tray and line it with parchment paper. Put the eggplant in a single layer for easy grilling. Put the tray in the oven for 20 minutes or until it becomes golden in color. Keep it warm.

Fatteh batenjen chickpeas, aubergine, yogurt and pitamarmite et

Layered Eggplant Dish (Fattet Batinjan) Which brings us to today's recipe! Fattet Batinjan (pronounced 'Bat-tin-jan', or 'Bet-tin-jan', depending on the region). Batinjan being the eggplants! Fatteh is a great Arabic dish to serve alongside many others to make one fun Mezze!

Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept

Fatteh is a bread based dish with a garlicky tahini yoghurt sauce that is topped with lots of delicious things like pine nuts, mince meat and browned butter. My basic easy chickpea fatteh forms the basis of this recipe, and if you want to do something a little more fancy then have a look at my chicken fatteh recipe which also includes rice.

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30 mins. Serving 4 Ready In 40 mins. This Eggplant Fatteh is a Middle-eastern classic dish with an air-fried twist! Air-fried pita and eggplant, spiced beef, warm chickpeas, garlicky yogurt and toasted nuts are layered on top of one another for a punch of irresistible flavor. Fatteh is one of my all-time favorite meals.

Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept

Remove from the heat and set aside. Fill a large, heavy-based saucepan with 3 cm oil and place over high heat. Dust the eggplant slices in flour, then cook in batches until golden and crisp.

TasteGreatFoodie Sujuk Fatteh or Fattet Sujuk Breakfast

1 pound of eggplants 3/4 pounds of minced lamb (or beef) 1/4 cup of pomegranate molasses 1 small can of tomato sauce (8 ounces) olive oil, as needed 3 pita breads 1/2 cup of pine nuts Spices: salt, seven-spice, sumac 1 teaspoon of butter, 1 teaspoon of oil 3/4 pound of yogurt (full or low-fat) 8 cloves of garlic (or to taste)

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S haron Salloum remembers eating fatteh for the first time as an eight-year-old while on a family trip in Syria. The rich, filling breakfast of soft, subtly spiced chickpeas with tahini, yoghurt.

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The best way to eat eggplant? Fry it and layer it with pita, chickpeas and a tahini yogurt garlic sauce! Make Tarik Fallous' Fattet Battenjen (eggplant crumb.

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Eggplant fatteh (or fattet batinjan) is an explosion of textures and flavors! Layers of crunchy pita, smoky roasted eggplant, yogurt tahini sauce, and a drizzle of pomegranate molasses make the perfect vegetarian breakfast, dinner party appetizer, or weeknight dinner.