Fattah with Eggplant, Pita and Yogurt Sauce

• eggplants↗1.5 кг kg

  (about 8 pcs), diced into 4 cm cubes

• vegetable oil↗500 мл ml

  for frying

• Levantine pitas3 великі

  cut into 4 cm squares

• olive oil↗2 ст. л. tbsp
• onion↗1 велика

  finely chopped

• ground beef↗500 г g
• Arabic spice blend (baharat)↗1 ч. л. tsp
• pomegranate syrup↗2 ч. л. tsp
• plain yogurt↗500 г g
• tahini↗2 ст. л. tbsp
• garlic↗3

  minced

• lemon↗½

  juiced

• olive oil↗1 ст. л. tbsp

  juiced

• pine nuts↗50 г g

  toasted

• garlic↗2

  minced

• сумах↗½ ч. л.

  crushed

• насіння гранату↗50 г
• петрушка↗жменя

  дрібно нарізана

Step-by-step instructions

1. 1

   Place the cubed eggplants in a bowl, sprinkle with 3 tsp salt, cover with cold water and soak for 2 hours. Then drain well, spread the eggplants on a clean kitchen towel and pat dry – this helps them absorb less oil during frying. If short on time, this step can be skipped.

2. 2

   Pour the vegetable oil into a large pot enough to cover the bottom no more than a third, and heat over medium heat. When the oil reaches 170 °C (test by dropping a bread cube – it browns in 30 seconds), fry the pita pieces in batches for 30 seconds to 1 minute until golden and crisp. Remove with a slotted spoon onto paper towels. Keep the oil on the heat, add the eggplants in batches and fry for 6–8 minutes until they turn golden and become tender.

3. 3

   In a large deep skillet heat olive oil over medium heat. Add the finely chopped onion and cook for 10 minutes until the edges turn golden. Then add the ground beef, breaking it up with a wooden spoon, and stir in the Arabic spice blend (baharat) and 2 tsp pomegranate syrup. Increase heat to medium‑high and brown the meat on all sides until cooked through, about 10 minutes. While the meat cooks, combine yogurt, tahini, minced garlic, 1 tsp pomegranate syrup, lemon juice, salt and pepper to make a creamy sauce.

4. 4

   To finish, heat olive oil over medium heat, add the pine nuts and 2 minced garlic cloves. Fry for 3–4 minutes until the nuts are golden and fragrant. On a large platter arrange the fried pita, then a layer of eggplants, spread the meat mixture, drizzle the yogurt sauce and sprinkle with the toasted pine nut mixture, sumac, pomegranate seeds and finely chopped parsley. Serve immediately while still hot.

5. 5

   Enjoy the aromatic, hearty fattah that brings family and friends together.