@@MiddleEats hey :) I had this meal at a Turkish restaurant and they had chicken in there instead of the aubergine. Is this true? Can I put chicken instead of aubergine? Thank you.
3 года назад
Honestly the only fatteh is going to be me after discovering this channel, tried out some turkish eggs yesterday, this deffo is going for lunch today. LOVE IT
I made this yesterday with a few tweaks! I love chickpeas so wanted to add that too and unfortunately didn't have time to make or buy pita bread so used tortilla wraps instead! I didn't have tamarind paste, I had the sauce and used that instead with some extra chilli powder. I am Pakistani and I love my spice😬 It turned out amazing! I boiled the chickpeas in some water and added cumin, coriander and chilli powder. I prefer a crunchier texture and therefore didn't use any of the water to soften the tortillas. I actually ended up frying some and air-frying the majority of the tortillas. It turned out crispy enough and once everything was mixed together it was scrumptious. My tahini sauce was slightly too bitter, I think I over- toasted the seeds but once it was fully incorporated with the rest of the ingredients it didn't taste overly bitter. I could have eaten the whole thing! This is slightly similar to Pakistani channa chaat, a tangy chick pea salad thingy, with tamarind, yoghurt, onions, tomatoes and some spices. It's often topped with papri, basically a fried dough shaped into little pieces! I will definitely be making this dish frequently, maybe I will add some lamb kebabs, what do you think?
I made this dish recently and wished I hadn't bothered as everyone loved it from my wife to my children, grandchildren and now they constantly make hints about how delicious the dish is and asking if I am thinking of making it anytime soon.thank you much love
Made this today with a couple of substitutions (naan for pitta, rice vinegar and sugar for tamarind concentrate and air fried the naan and aubergine instead of fried) and it turned out amazing. I’ve been watching vids from this channel since late 2021 and this was the first dish I made. It was a hit with the family and unlike anything we’ve tasted. Thank you!
This recipe has long been on my list of things to make, and yesterday I finally did. I could *NOT* believe how good this was and - deep frying the pitta and the eggplant aside - how easy and fast to put together. Thank you so much for this - and all the other amazing vegetarian recipes on your channel.
@@pauline1809 Not hard, just takes prep and time, because you can only do small batches of each. Everything else is very fast once the deep-frying is out of the way. It's well worth it.
I made this tonight and it was almost astonishingly good, even though I had tasted all the parts (the yogurt-tahini sauce, the tomato sauce). Note that those can be made well ahead of time so that you're not running around in a panic. I made the fried pita but I served it as a side crunchy treat, and instead served this on top of the Middle Eats Egyptian vermicelli rice. Also I had an old red bell pepper that was about to go in the bin that I cut up and fried after the eggplant was finished. Overall it was fantastic and I will surely make it again. Simply superb.
Oh also pomegranate is not easy to find (well, it's not easy if you're extremely lazy) so I used diced dried cherries on top and that was great. I think I have some pine nuts but pine nuts are insanely expensive lately.
A few years ago I ate a Syrian version with chickpeas and without the eggplant and tomato sauce. I just made the chickpea version and I'm addicted to it. I also love the Egyptian lamb version. Will try the eggplant one. I think using half oil and half butter is perfect for the crispy pita. Butter adds the magic taste. Thanks Obi!
That chickpeas version is called "fatteh hummus". This one is another kind of fatteh and called "fatteh makdous". The word " fatteh" means literally the cutting of bread into small pieces. Both dishes are amazingly delicious.
So I finally got around to trying this recipe. I made everything from scratch including the tahini and the pita bread. While I was preparing the separate elements, I wasn't quite sure if this dish will turn out as well. But oh my God. This was delicious!! Somehow all these textures and flavours work together so well! It didn't look as good as yours did but it tasted marvellous! Thank you for sharing your knowledge. Now on to the hummus fatteh and fattoush and cacik and toum! Oh and I also tried your recipe for tabbouleh and again, it was chef's kiss!!
Thank you for your recipe! Although I didn”t follow it to the letter, it was a great inspiration for the meal I prepared. I used a can of cooked chickpeas instead of fried pita, which I thoroughly washed and drained and then fried them in a pan for extra crunch, put them aside and seasoned them with salt, pepper and cumin, baked the slices of eggplant with olive oil, salt and pepper, made the tomato sauce without the tamarind or pomegranate molasses and added 1 tablespoon of sugar because I am not a fan of very acidic or sour meals, and topped them all together with the tahini and yogurt sauce. Man...so good and so fulfilling! If it weren”t for you, I would have never thought of combining them like that. So thank you! I am a big fan of your channel.
Have made this many times now and it is such a hit, so delicious. Tried it before with a side recipe but wasn’t as good. Everyone always asks me for the recipe and I direct them to your fantastic channel, please keep the recipes coming!
How can a tomato sauce recipe be so simple yet so delicious!? I've made this twice now and family love it. I toss the fried Pitta in za'atar and add shredded chicken too.
Tonight I made a modified version of this along with a modified version of your koshari recipe. Both were incredibly tasty, and went very well together. Thank you very much for the recipes ! I'll be making them again.
I have been on the fence about purchasing an airfryer and now having seen Aubergine Fatteh I am getting one immediately and making it. This would probably be next level amazing with the walnut/cauli "ground beef" from saucestache added
We actually just had it for dinner again yesterday! There's just something addictive about the crunch of the bread with the soft aubergines. I'm glad you enjoyed it and thanks for following along!
i usually just make the simple version with fried pita, tahini sauce, and warm chickpeas, but this version looks so awesome!! definitely going to try it. i think that worcestershire sauce might make a decent substitute for the tamarind since it contains that as an ingredient.
Made this today and OMG I've never eaten something like this before ! It's incredibly delicious ! So so tasty ! Everything goes well together. It's an explosion of taste and it's so filling. In the country I am they don't sell any pita bread so I swiped for tortillas instead. I've also added the minced meat you mentioned in the video. Thank you so much for this recipe Salma & Obi ❤️
I just cooked this dish and it is really tasty and tangy and satisfying. Nom! Switched out one of the Aubergines for one Zucchini, which was also quite nice. Thank you for teaching us!
Obi -I've thought of a new dish you can make for us. It's Tunisian Lablani soup. It's chickpea based which doesn't usually appeal to me. But it's delicious like they say. The trick is to cook the dry chickpeas as part of making the soup. Precooked or canned beans negatively change the final result. The recipe uses onion, garlic, tomato paste, cumin, lemon juice, olive oil and harissa. Mandatory toppings at serving are: chunks of dry country bread (or my favorite crispy pita) and fresh herbs (e.g. cilantro, parsley). Optional toppings are soft boiled eggs, capers, green olives, more lemon juice and olive oil. I didn't have harissa (and flavours vary depending on the brand) so I used a good dose of red pepper flakes. I added mint and parsley. I didn't have fresh cilantro. I don't recommend basil. In your research for typical recipes you can find one on RU-vid for one of the two best known American PBS Cooking shows. I don't know if I am allowed to give you the name. If I am get back to me and I can tell you the name or provide the link. I also cut the recipe in half for make 4 servings.
Can you imagine being one of the 4 people bitter enough to down vote this? Shame...... Although it is ofcourse a fantastic dinner, I imagine this as the perfect snack during a movie and some beers.
Glad to hear you liked it. You'd just brown some mince beef with onions, see my Mousakka or goulash video for the recipe. Then you mix it into the tomato sauce. Thanks
I know it wouldn't be exactly the same, but do you think the pita chips sold at grocery stores would work as a quick sub? Or would they be too crunchy?
@@MiddleEats made this last night using the store bought pita chips and it definitely worked as a sub! Only thing is the chips are much larger than cut up pita bread would be, but they broke into smaller pieces easily enough. Super delicious!! 😋
Hey Obi, this recipe looks great and I really want to try it. However, unfortunately my roommate is on a diet, so I'm also basically on a diet. Do you have any advice about baking the eggplant instead of frying to cut some calories?
Hey, so in that case place them in a bowl and then toss them with 2-3 tbsp of olive oil, then bake them in the oven until soft. It won't give the same exact texture but it will still taste nice. It will probably take about 20-30 minutes at 180c
Are you f*cking kidding? "...you can't be bothered to spend hours cooking..." (your words from 0:20 - 0:22), are you taking the piss? Using the Just-Eat app is far quicker, easier and cheaper than 'suggested' by your vid. *That aside, I am grateful that you researched and shared this clip of a dish of which I imagine the larger part of the Western audience to this channel might be unaware ... xxx
