Delicious Fattet Makdous Recipe

Ingrédients

• 750 ml (3 cups) plain Greek yogurt
• 125 ml (1/2 cup) water
• 45 ml (3 tbsp) tahini
• 5 ml (1 tsp) lemon juice
• 1 clove of garlic, finely chopped
• 2.5 ml (1/2 tsp) salt
• 2 onions, chopped
• 1 clove of garlic, minced
• 2.5 ml (1/2 tsp) Middle Eastern seven spice blend or ground allspice (see note)
• 15 ml (1 tbsp) clarified butter or olive oil
• 675 g (1 1/2 lb) lean ground lamb
• 65 g (1/2 cup) toasted pine nuts
• 10 g (1/4 cup) chopped cilantro
• 30 ml (2 tbsp) pomegranate molasses
• 8 small eggplants, approximately 140 g (5 oz) each
• Canola oil, for frying
• 1.25 liters (5 cups) homemade or store-bought tomato sauce
• 125 ml (1/2 cup) lamb or veal stock
• 340 g (3/4 lb) fried, crushed pita breads (see note)
• 45 g (1/3 cup) toasted pistachios
• 45 g (1/3 cup) toasted pine nuts
• 60 g (1/3 cup) pomegranate seeds
• 15 g (1/3 cup) chopped cilantro
• 10 ml (2 tsp) Aleppo pepper (or 5 ml/1 tsp Espelette pepper)

Instructions

1. In a bowl, mix all ingredients and add salt.
2. Chill in the refrigerator.
3. In a large pan over medium-high heat, sauté onions and garlic with the spice mix in clarified butter. Add the lamb and cook, breaking it apart with a wooden spoon until it begins to brown. Stir in pine nuts, cilantro, and pomegranate molasses. Season with salt and pepper to taste. Set aside.
4. Using a vegetable peeler, strip the eggplants, leaving some skin on for structure during cooking. Remove the stems and slice the eggplants in half lengthwise. Score the flesh with a knife, then use a small spoon to scoop out the inner part of the eggplants, reserving the flesh for future use.
5. Heat frying oil in a deep fryer to 180 °C (350 °F). Line a baking sheet with absorbent paper or place a rack over it.
6. Fry a few eggplants at a time in the oil for about 3 minutes, turning frequently, until they are lightly golden. Drain on the prepared sheet.
7. Position a rack in the center of the oven. Preheat the oven to 200 °C (400 °F).
8. Stuff the eggplants with the lamb mixture. In a large baking dish, pour half of the tomato sauce and the stock. Arrange the stuffed eggplants in the dish. Pour the remaining sauce over the eggplants. Cover the dish with a lid or aluminum foil.
9. Bake in the oven for 30 minutes until the eggplants are tender. Remove the lid and continue to bake for another 10 minutes.
10. In a serving dish, layer the crushed pita. Drizzle half of the yogurt sauce over the pita. Carefully place the stuffed eggplants on top of the yogurt sauce. Spoon the tomato sauce over the eggplants and top with the remaining yogurt sauce. Garnish with pistachios, pine nuts, pomegranate seeds, and cilantro. Sprinkle with pepper.

Conseils de chef

• 💡 For a vegetarian twist, substitute the ground lamb with a mix of sautéed mushrooms, lentils, and spices. This will keep the heartiness of the dish while catering to plant-based diets.
• 💡 If you're looking to save time, prepare the filling a day ahead and keep it refrigerated. This makes meal prep easier and enhances the flavors, as they have more time to meld together.
• 💡 Experiment with different nuts in the stuffing, such as almonds or walnuts, to add unique textures and flavors. Toasting the nuts also brings out their natural oils, creating a more intense flavor.
• 💡 To add depth to your tomato sauce, consider stirring in some chopped bell peppers, or even a hint of chili for a spicy kick. This can elevate the overall taste of your dish.
• 💡 For those who love a touch of sweetness, add some raisins or dried apricots to your ground lamb mixture. It contrasts beautifully with the savory elements of the dish.
• 💡 After cooking, if you find the eggplants aren’t as tender as desired, return them to the oven for a few more minutes, or cover with foil to retain moisture and softness.
• 💡 Serve your fattet makdous with a side of warm pita bread to soak up the juicy flavors from the dish. This adds an enjoyable experience and authenticity to your meal.
• 💡 Keep leftovers stored in an airtight container in the fridge for up to three days. The flavors will continue to develop, making your next meal even more delightful.

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