Fatteh Makdous: Lamb-Stuffed Baby Aubergines in Tomato & Tahini Sauce Recipe
Introduction
Fatteh makdous is a delicious Lebanese dish featuring tender baby aubergines stuffed with spiced lamb, served in a rich tomato and tahini sauce. Crispy flatbread chips and creamy yogurt add wonderful textures and flavors, making it a perfect dish for sharing.
Ingredients
- Oil, for deep-frying
- 8 baby aubergines
- 2 large round flatbreads, cut into squares
- Cashew nuts, to serve
- Oil, for frying
- ¼ tsp cumin seeds
- 1 garlic clove, crushed
- 1 tbsp tomato paste
- ½ tsp mild madras powder
- ½ tsp black pepper
- ½ tsp ground cumin
- ½ tsp seven spice powder
- 100g lamb mince
- Olive oil, for frying
- 25g pine nuts
- 200ml Greek yogurt
- 4 tbsp tahini
- ½ lemon, juiced
- 1 garlic clove, crushed
Instructions
- Step 1: Make the red sauce by heating a little oil in a pan. Add cumin seeds and fry until fragrant. Then add garlic, tomato paste, madras powder, black pepper, ground cumin, seven spice powder, ½ tsp salt, and 200ml water. Cook until the sauce thickens slightly, about the consistency of single cream.
- Step 2: Trim the tops off the baby aubergines. Peel strips of skin off in stripes and hollow out the core using a small sharp knife or the end of a teaspoon. Soak the aubergines in salted cold water to maintain their color, then drain, squeeze lightly, and pat dry.
- Step 3: Heat oil in a pan one-third full until a cube of bread browns in 30 seconds. Deep-fry the flatbread squares until crisp and browned but not burnt, about 30-40 seconds. Drain on kitchen paper.
- Step 4: Deep-fry the aubergines in batches for 4-5 minutes until browned and tender. Drain on kitchen paper.
- Step 5: In a frying pan, cook the lamb mince in a little olive oil until browned. Add pine nuts and season with salt and pepper.
- Step 6: Stuff the aubergines with the lamb mixture, either by filling the hollow at each end or by splitting the aubergines and adding more stuffing.
- Step 7: Place stuffed aubergines in a pan with 6 tablespoons of the red sauce. Cook together for 5 minutes to combine flavors.
- Step 8: Mix Greek yogurt, tahini, lemon juice, crushed garlic, and some salt in a bowl. Add cold water if the mixture is too thick. Chill if making ahead.
- Step 9: To serve, spoon the tahini yogurt into a large bowl. Top with flatbread chips, stuffed aubergines, and remaining red sauce. Sprinkle with cashew nuts and serve extra chips on the side.
Tips & Variations
- Seven spice powder varies, but common spices include black pepper, allspice, paprika, and cinnamon—feel free to adjust it based on your preference or substitute with a mix of cumin and coriander if unavailable.
- For a vegetarian version, try stuffing the aubergines with a mix of sautéed mushrooms and pine nuts instead of lamb.
- Use pita instead of flatbread if preferred, cutting it into cubes for frying.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve texture, or warm briefly in the oven. The flatbread chips are best eaten fresh as they may lose crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is seven spice powder?
Seven spice powder is a Middle Eastern blend typically containing seven spices such as black pepper, allspice, paprika, cinnamon, nutmeg, cumin, and coriander. The exact mix can vary but it adds warm, aromatic flavors to dishes.
Can I prepare this dish in advance?
Yes, you can prepare the red sauce and yogurt tahini mixture ahead of time and keep them refrigerated. The aubergines are best cooked just before serving to maintain their texture and flavor.
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Fatteh Makdous: Lamb-Stuffed Baby Aubergines in Tomato & Tahini Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Fatteh makdous is a delectable Middle Eastern dish featuring tender baby aubergines stuffed with spiced lamb mince, cooked in a flavorful tomato and tahini sauce, and served with crispy fried flatbread and creamy tahini yogurt. This dish offers a rich combination of textures and traditional spices, making it perfect for a comforting yet elegant meal.
Ingredients
Scale
For the Red Sauce
- 1 tbsp oil (for frying)
- ¼ tsp cumin seeds
- 1 garlic clove, crushed
- 1 tbsp tomato paste
- ½ tsp mild madras powder
- ½ tsp black pepper
- ½ tsp ground cumin
- ½ tsp seven spice powder
- ½ tsp salt
- 200ml water
For the Aubergines and Flatbread
- 8 baby aubergines
- 2 large round flatbreads, cut into squares
- Oil, for deep-frying (enough to fill pan one-third full)
For the Stuffed Lamb Filling
- 100g lamb mince
- Olive oil, for frying
- 25g pine nuts
- Salt and seasoning to taste
For the Tahini Yogurt Sauce and Garnish
- 200ml Greek yogurt
- 4 tbsp tahini
- ½ lemon, juiced
- 1 garlic clove, crushed
- Salt, to taste
- Cashew nuts, to serve
Instructions
- Prepare the Red Sauce: Heat a little oil in a pan over medium heat, add the cumin seeds and fry until fragrant. Stir in the crushed garlic, tomato paste, madras powder, black pepper, ground cumin, seven spice powder, salt, and 200ml water. Simmer gently until the sauce thickens to a cream-like consistency, then remove from heat.
- Prepare the Aubergines: Trim the tops off the baby aubergines, peel strips of skin off in stripes, and hollow out the cores using a small sharp knife or the end of a teaspoon. Soak the prepared aubergines in salted cold water to preserve their color, then drain well, squeeze lightly, and pat dry.
- Fry the Flatbread Pieces: Fill a pan one-third full with oil and heat it until a small cube of bread browns in about 30 seconds, indicating the right temperature. Deep-fry the flatbread squares for 30-40 seconds until crisp and golden but not burnt. Drain well on kitchen paper.
- Deep-Fry the Aubergines: Using the same oil, deep-fry the aubergines in batches for 4-5 minutes each until they are browned and tender. Remove and drain on kitchen paper to absorb excess oil.
- Cook the Lamb Filling: In a pan, heat a little olive oil and fry the lamb mince until browned and cooked through. Add the pine nuts to the pan and season with salt and any additional desired spices. Mix well and remove from heat.
- Stuff the Aubergines: Fill the hollowed aubergines with the lamb mince mixture. You can stuff the mince into the holes at either end or split the aubergines and fill them for a greater amount of lamb.
- Simmer Stuffed Aubergines in Red Sauce: Place the stuffed aubergines in a pan with 6 tablespoons of the prepared red sauce. Cook gently for 5 minutes to meld the flavors and warm through.
- Prepare Tahini Yogurt Sauce: In a bowl, combine Greek yogurt, tahini, lemon juice, crushed garlic, and salt. Mix well until smooth. If the sauce is too thick, add a little cold water to achieve a creamy but pourable consistency. Refrigerate until ready to serve.
- Assemble and Serve: Spoon the tahini yogurt sauce into a large serving bowl. Top with a handful of the crispy flatbread chips, then arrange the stuffed aubergines on top along with the remaining red sauce. Sprinkle with cashew nuts for garnish. Serve the leftover flatbread chips on the side for extra crunch.
Notes
- Seven spice mix varies by region but often includes black pepper, white pepper, allspice, paprika, cinnamon, nutmeg, cumin, coriander, cassia, cloves, or cardamom; feel free to use a pre-made blend or create your own.
- Ensure the oil is at the correct temperature before frying bread and aubergines to avoid sogginess or burning.
- The tahini yogurt sauce can be made ahead of time and chilled for better flavor melding.
- Using baby aubergines helps maintain a tender texture and ease of stuffing.
- For a nuttier flavor, lightly toast the pine nuts and cashews before adding them to the dish.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: Fatteh Makdous, stuffed aubergines, lamb mince, tahini sauce, Middle Eastern recipe, deep-fried flatbread, Greek yogurt sauce
