Photograph of the finished Fattet makdous

Middle East · Bánh mì cà tím phủ sữa chua Fattet makdous

Fattet makdous

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.1 lb
  • Photograph of Pita bread Pita bread 8
  • Photograph of Unsweetened yogurt Unsweetened yogurt 3.1 lb
  • Photograph of Sesame tahini sauce Sesame tahini sauce 6.3 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Pine nuts Pine nuts 4.2 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Sumac powder Sumac powder 1.4 oz

Method

  1. 1 Cut the pita bread into cubes and then fry or bake until crispy and dry.
  2. 2 Cut the eggplant into cubes, toss with salt for 20 minutes, drain, and fry for 6 minutes until golden brown and tender.
  3. 3 Beat the yogurt with tahini and crushed garlic until smooth and creamy.
  4. 4 Arrange the crispy crackers at the bottom of the tray, then add the fried eggplant and top with yogurt sauce.
  5. 5 Arrange and toss the pastries immediately upon serving; if left for too long, they will absorb the sauce and lose their crispness.
  6. 6 Roast pine nuts in butter, then drizzle with olive oil, and sprinkle with sumac and parsley.

With an appliance

  • Air fryer 48 min

    Replace steps 1 and 2: spray oil onto the pita blocks and drained eggplant, fry the pita at 190 degrees for 6 minutes and the eggplant for 12 minutes, flipping both mid-time; steps 3 to 6 remain, arranging with yogurt sauce when serving.

Start cooking