Syrian Fatta Recipes

FATTET AL MAKDOUS

Steps:

• Heat a nonstick pan on medium. add the eggplant pieces, brushing with olive oil on both sides, until nicely browned. Takes about 2 minutes per side.
• While the eggplants are cooking start preparing the meat, in another skillet over medium heat add 2 Tablespoon oil , then saute onion for 2 minutes or until fragrant.
• Add the meat and spices, stirring well until the meat is almost completely browned.
• Add the tomato paste and stir well to combine, let it cook for another 5 minutes then remove from heat.
• Prepare the pita chips by deep frying( tastiest option), or toasting in the oven until golden brown(healthiest option) or buy a bag of pita chips(easiest option, the one I did).
• Mix the yogurt sauce ingredients well.
• Assemble the dish by layering the pita chips on the bottom of your serving dish.
• Top with a layer of roasted eggplants.
• Then a layer of the saucy meat.
• Then another layer of the eggplants, and so on until the eggplants are finished, make sure to end with an eggplant layer.
• Top with the yogurt sauce and sprinkle some roasted nuts on top , preferably pine nuts.
• Serve immediately... Enjoy!!.

FATTA

Steps:

• Clean well the Lamb Tongues, heads, and pigs feet with water.
• take off fat of the lamb Tongues.
• Put lamb heads, tongues, and pig feet in stock pot with clean water.
• Add Salt and let it boil. after it boils , take froth out of top.
• Add diced onions Black Pepper, and Allspice and put in low heat.
• When almost done, add one head of Garlic with mint. both Garlic and mint are minced (grounded). add the vinegar in the stock pot. Cook until meat is fully cooked.
• Cut Arabic bread into small pieces and put in a flat pan. Add the broth, and add yogurt. Add lamb heads, tongues, pigs feet on top. then add more broth.
• Ready to service.