Syrian
Fattet Makdous
Syrian aubergines with meat, yoghurt and crisp bread
Small aubergines stuffed with spiced beef and layered over crisp bread with tomato and garlicky yoghurt.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Syrian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Fattet Makdous
Ingredients
Main
Method
- 1
Hollow and fry or roast the aubergines until tender.
- 2
Cook beef and onion until browned, stuff the aubergines and simmer them briefly in tomato sauce.
- 3
Mix yoghurt with tahini, garlic and salt.
- 4
Layer crisp bread, tomato sauce and stuffed aubergines, then spoon over yoghurt and pine nuts.
Fattet makdous is a Damascene-style layered dish contrasting stuffed aubergines, crisp bread, tomato and cool yoghurt.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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