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
