{"id":1634,"date":"2020-05-06T16:47:13","date_gmt":"2020-05-06T14:47:13","guid":{"rendered":"http:\/\/chefonrhine.com\/home\/?p=1634"},"modified":"2020-05-06T16:48:58","modified_gmt":"2020-05-06T14:48:58","slug":"fattet-makdous-stuffed-aubergine-layers","status":"publish","type":"post","link":"https:\/\/chefonrhine.com\/home\/fattet-makdous-stuffed-aubergine-layers\/","title":{"rendered":"Fattet Makdous – Stuffed Aubergine Layers"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\"fattet-makdous\"\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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If you believe, aubergines are boring, you first need to see the recipes<\/a> I have already posted in here. If you find them convincing enough, allow me to present you another great specialty from the Levant<\/a> that has the power to take aubergines from average to exceptional.

<\/strong>The recipe has several steps and requires various components. It might sound lengthy but you can easily divide the tasks and prepare them depending on your availability of time and assemble the dish last minute. Trust me, its worth the effort!<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\"fatteh\"\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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What steps are involved in Fatteh Makdous?<\/strong><\/p>

  • Preparing the base: Thin pita or flatbread like khubez is first cut in cubes and then deep fried in oil.<\/li>
  • Making the tahini sauce : Yoghurt, pressed garlic, a bit of citrus and tahini are combined together to make a luscious sauce.<\/li>
  • Making the stuffing: by cooking minced meat (lamb or beef) and seasoning it with 7 spice mix.<\/li>
  • Preparing the aubergines: The aubergines are supposed to be deep fried and then stuffed with the prepared minced meat.\u00a0<\/li>
  • Cooking aubergines in tomato sauce.<\/li>
  • Assembling all the components: by layering pieces of crunchy golden deep fried flat bread covered with the yogurt sauce followed by the tomato sauce and little stuffed aubergines. Toasted pine nuts and a drizzle of olive oil finishes off the stunning composition.\u00a0<\/li><\/ul><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    What aubergines to use?<\/strong>
    Traditionally, the dish is made using round baby aubergines but if you cant get hold of them (as I sometimes dont), use the thin long Turkish ones and cut them in half. Peel them partially to create zebra stripes.<\/p>

    What meat to use?
    <\/strong>Ground lamb meat works best! But you can also use ground beef or a mix of both!<\/p>

    Why assembling last minute?
    <\/strong>To ensure the bread stays crispy! Also, because Tahini is a thickening agent and aubergines tend to soak liquids very quickly, its better not to pour yoghurt sauce too early on any of the two components. But you can prepare everything in advance and do the final layering shortly before serving.\u00a0<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    \n\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Enjoy! And don\u00b4t forget to share your Fattet Makdous with me. Here or on Instagram using the hashtag #chefonrhine.\u00a0<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    \n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    If you believe, aubergines are boring, you first need to see the recipes I have already posted in here. If […]<\/p>\n","protected":false},"author":1,"featured_media":914,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[9],"tags":[16,66,48,15],"_links":{"self":[{"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/posts\/1634"}],"collection":[{"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/comments?post=1634"}],"version-history":[{"count":12,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/posts\/1634\/revisions"}],"predecessor-version":[{"id":1655,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/posts\/1634\/revisions\/1655"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/media\/914"}],"wp:attachment":[{"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/media?parent=1634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/categories?post=1634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/tags?post=1634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}