Below is my mum's version of Fatet Beithenjan - a Palestinian dish that has proven to be an ultimate success at every dinner party, lunch, 3azeemeh I have ever been to.
My mum enjoys preparing this dish during Ramadan because it is a time to get creative in the kitchen, and to spoil us with yummy food without feeling to guilty about the calories. Thank you Mum, for all your hard work, love and absolutely delightful cooking! :)
Disclaimer: this is really a recipe for occasions because it can be heavy. We usually try to make it healthier by grilling the eggplants, or toasting the bread instead of deep frying it.
I hope you try it out and enjoy the richness of the flavors :)
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| Fatet Beithenjan! |
Method:
Eggplants:
4 medium/large eggplants
Peel the eggplants and slice them into medium slices. Fry the slices in oil on both sides, then drain them and put them in a pot. Season the eggplan with some salt and pepper to taste. Allow them to boil for 15 minutes and then add 2 tablespoons of pomegranate sweet sour sauce (dibs Ruman).
Minced Meat Topping:
1 large white onion/ chopped
1/2 kg of minced meat
Fry the onions until tender then add the minced meat. Stir then add cinnamon powder, cumin, pepper and cardamom. Stir until cooked.
Yoghurt Topping:
3 tubs of yoghurt (laban)
4 cloves of garlic
salt to taste
Put 3 small tubs of yoghurt in a bowl. Add crushed garlic and salt and mix until fully incorporated.
Bread Base:
Arabic bread (enough to fill bottom of Pyrex dish)
Cut pieces of bread into squares, then fry and drain.
Putting it all together
In a big Pyrex dish place the fried bread to create a bottom later. Layer that with the cooked eggplants, then spread the yoghurt evenly over it. Top it off with the minced meat.
Garnish with roasted pine seeds and coriander.
Sahtain! :)
Leave me a comment if you have tried this recipe or letting me know what other recipes you would like to see.
Enjoy your day!!
