During the month of Ramadan, the challenge of choosing daily iftar meals for those who are fasting becomes greater, especially in light of the economic hardships affecting many countries in the region, particularly Syria and Iraq, as well as the limited availability of ingredients needed for these dishes in European host countries.
Over the course of 30 days, Al-Hal Net brings you 30 recipes from the best of Syrian and Western cuisine, featuring special techniques and distinctive flavors added by Chef Sham Al-Aseel and Chef Dalal Hannawi, who are sharing them with Al-Hal Net readers. Today’s recipe is “Makdous Fatteh” with Chef Dalal Hannawi.
According to Chef Dalal Hannawi in her interview with Al-Hal Net, the ingredients for today’s recipe are: 2 loaves of fried or toasted bread, half a kilo of beef shank (optional, according to preference), 2 bay leaves, 2 cardamom pods, cloves, and 1 kilo of small eggplants, hollowed out or cut in half.
The ingredients for the eggplant stuffing are: half a kilo of meat, 1 tablespoon of ghee, 1 onion, salt, seven-spice blend, and pine nuts and almonds (optional).
As for the tomato sauce, the ingredients are: 2 large grated tomatoes, 1 1/2 tablespoons of tomato paste, 2 1/2 cups of meat broth—or plain water as a substitute—1 onion cut into slices, 1 teaspoon of garlic, salt, and spices.
As for the “badweh,” its ingredients are: 2 large cups of yogurt, 3/4 cup of tahini, 1 spoonful of garlic, salt and spices, and water or yogurt to adjust the consistency. The ingredients for the “topping” or “tempering” are 2 tablespoons of ghee, pine nuts or almonds, and parsley and pomegranate seeds for garnish.
As Chef Dalal Hannawi explains, the preparation begins with 8 hollowed-out or slit eggplants so the flesh can be removed. The eggplants may be peeled or left unpeeled, according to preference. The onion is divided into two halves: the first half is cut into slices, and the second half is chopped very finely.
For the stuffing, we need 1 large tablespoon of ghee in a frying pan with 1 teaspoon of cardamom and another teaspoon of cloves, plus a little olive oil. Then the finely chopped onion and the meat are added. At the end of frying, add 1 teaspoon of salt and 1 tablespoon of seven spices.
The eggplant pieces are then stuffed and fried. The bread is fried in olive oil, or olive oil is drizzled over the bread pieces before putting them in the oven.
The eggplant pieces are set aside until the sauce is ready. The tomatoes are grated, with or without the peel according to preference, and a tablespoon of tomato paste may also be added.
The meat is boiled with 1 liter of water. In another pot, the onion slices are sautéed with a little ghee and garlic until softened. Then the grated tomatoes are added along with black pepper and seven spices. After that, the eggplant pieces are added and left to cook for 7 minutes after the mixture comes to a boil.
The white sauce, or badweh, requires 2 cups of yogurt, 3/4 cup of tahini, 1 teaspoon of garlic, 4 teaspoons of lemon juice, and seven spices.
After that comes the final stage: assembly. The toasted bread is placed on the bottom, followed by the tomatoes, then the white sauce, then the eggplant and meat (the meat can be omitted if preferred), and finally it is garnished with pomegranate seeds and parsley.
