Thank you for sharing. My wife cooked it for me during Ramadan for the first time. It was so yummy. I thought I loved her endlessly. Now I love her even more.
I made this and this turned out to be the BEST fatteh that I have ever tried!! Nadia, you are an amazing cook! I am a vegan so I just used vegan yogurt and it still turned out sooooo delicious. Nadia, could you also make a Palestinian hummus video?
I'm a vegan Palestinian too. I learned this recipe from my aunt, but forgot some of the steps. So glad I found this! And I stick my pita chips upwards too! The only difference is that I crisp the pita on the stove!
Man, this stuff was great!!! I added tahini to the yogurt sauce. And used cilantro instead of parsley, because it's what I had on hand. Boy, what a great combination! It was a great dish for Ash Wednesday! Thanks!
Salam! You are wonderful. I first fell in love with my Palestinian husband, then I fell in love with Palestinian food. So happy to have found you and your channel. Best wishes from a Ukrainian girl currently based in the Middle East.
As someone who has never tried Palestinian food before, these videos are great intro! Absolutely love the simplicity of these dishes! Definitely going to give this recipe a try!
Thank you for watching :) I love this dish so much, it was one of the first things I learned to make from my family recipes. This was 3 or 4 years ago now, and I would do some things a little differently.. Maybe it's time for a refresher video!
Nadia, I have been craving Fatteh and am now making it using your recipe. I prefer to roast/bake the pita and eggplant vs. frying. Your video is very fun to watch. You have a great personality! Thank you...
Some people in Hebron city in palestine like to fry the eggplant so it can be more crunchy and they add some tahini on the yogurt garlic sauce🤍🤍 . All love from palestine ♥️♥️
@@ANSELAbitsxb Turkey has a wonderful kitchen because it elevates dishes from Asia, the Mediterranean, the Levante, Europe, the Caucasus. I looked for a hibes recipe here on UA-cam that uses aubergine, but I can only find recipes for Antalya hibes that uses tahini, lemon juice, garlic and spices only. Do you know any videos that I could use?
@@ludicrousone8706 I just looked at online recipes and I'm shocked to see that you are right. I grew up with a turkish nanny and she either was using a family recipe or probably put eggplant in the hibes because I liked eggplant so much. Personally I generally find turkish food to be a bad rip off of Lebenese (best food in the world) and greek (4th best) food most of the time. I don't cook myself, I just saw the pretty lady in the thumbnail.
I make this often only I do it in a much different way first I cube my eggplant in larger cubes , then after I put salt and pepper on the eggplant , I coat the eggplant in flour and then I fry it until they become crisp, I noticed it tastes much better when the eggplant is crisp (even though its more fattening) then I fry cubed pieces of pita bread I put salt and pepper and sumac on the bread, I toast almonds on the side then I make the dressing with parsley, yogurt, garlic, lemon juice, hot green chilis, and sumac with more salt and pepper, I blend it together until it becomes more like a dressing then just the thick yogurt she has here. I dress the eggplant then add the crisp pieces of pita bread on top almost like a crouton type of thing and I top it with the almonds and it's done. I usually make this as a side dish when we BBQ
That's great. I am Macedonian. We bake eggplant whole. Crash some walnuts separately 100 to 200g. Than crash garlic with some salt and start to add the eggplant crashing it till we get naice creamy mash. Mix in the walnuts and separately warm oil to the highest temperature. Than pouring hot oil slowly over the mix and mixing all the time. At that point the garlic releases the aroma and that way you control how much oil you want on your, we call it - Maligan. Thank you for your recipe.
I have been browsing through your content and I just wanted to say that I love your channel! It's really nice seeing someone talk about important topics, plus seeing how much you speak about palestine is really refreshing! Love from another Palestinian!
Hey Nadia Love you & your channel, greetings from Moore, Texas A very very close friend of mine from Syria made me Fatte with "Cheese-Its" a long time ago and I've been making it ever since. You keep cooking I'll keep watching
thank you for this delicious recipe ... I finally got around to making it tonight and the crew loved it !! ... It's going to be a family staple from now on ... cheers and again thank you
Who doesn't love great food being made by a beautiful person. I'd say there would be less animosity to certain groups if we just sat down and enjoyed meals like this with other inhabitants of our planet.
I love fattet batinjan and yours looks delicious! I make mine it very differently. I make a tomato sauce out of fresh tomatoes (when in season) as a layer between the aubergine and Tahini-yogurt layers and layer the bread at the bottom.
Hi Nadia - very nice and easy going presentation and lovely dish all around ... though I know it with fried minced meat added. Maybe that's the regional difference as I got my recipe from a dear Egyptian friend - LOL. Her recipes goes as follows in case someone is interested in variations of Eggplant Fattah: - 1 and 1/2 pounds of eggplant - 3/4 pound of minced beef or lamb - 1/4 cup pomegranate molasses - 1 cup of tomato sauce (canned is fine) - olive oil (to be used liberally) - 1 teaspoon of butter - 3 small whole wheat pita breads - 1/2 cup of pine nuts - 3/4 pound of nonfat greek yogurt or nonfat labnah - 2 tablespoons of tahina - 8-9 cloves of garlic, mashed - Cinnamon, nutmeg, cumin, sumac, cloves, paprika, coriander, cardamom, salt, pepper Chop the eggplant into small cubes and put them in a colander above a bowl and sprinkle liberally with salt in order to “bleed” it. Leave it for 45 minutes to an hour at the very least, you should get about a cup of dark brown liquid. DO NOT SKIP THIS STEP. Leeching the liquid will make the eggplant incredibly buttery and tender when you cook it. Fry the meat under medium heat and mix it with one teaspoon of sumac and a sprinkle of all the other spices (nutmeg, cumin, cloves, paprika, coriander, cardamom), and then salt and pepper to taste. Stir until the meat is well done. Put the meat in a colander to drain all the grease and juices. Cut up the pita bread and toss it with a few tablespoons of olive oil, then put it on a cooking sheet and bake at 300 degrees until crispy and golden, about 15 minutes. But monitor them closely! Squeeze all the water you can out of the eggplant (use paper towels if you have to), then transfer to a heated skillet with some olive oil. Cook until soft and slightly browned. Add the meat, tomato sauce and the pomegranate molasses. Let the mixture reduce for about 20 minutes. Meantime, mash the garlic cloves with a mortar and pestle (or just mince really finely). Mix the garlic and the Tahina into the yogurt (you can use a blender to get it really smooth). Fry the pine nuts with the butter and a little bit of olive oil in a skillet. Toss them CONSTANTLY to keep from burning! And they will burn. Really fast. All that's left is to assemble and eat it - LOL. Bon appetit!!!
Thank you for sharing this!! Love hearing how others make the same dishes- I think the diversity in methods and tastes are wonderful because they all stem from a strong culinary foundation we share. This version was vegetarian but my family also makes Fatteh with minced meat, also chicken and chickpeas sometimes. Love that this dish can be altered in so many ways to your taste but still have the same essence.
I’m post surgery so I’m on a soft food diet rn and I just made this but with cauliflower mash on the top - to throw in more veggies, no crunchy bits and the yogurt on the side and omggg something so simple but all these flavours just come together like crazy! The best part is I didn’t feel guilty after, even though it seemed so decadent rich hahah. Thanks!
I saw here on UA-cam people mix tahina in the yoghurt and also they layer the broken pita on the bottom like a pie crust.I guess every country has her way of doing it. I will try yours.
Every household, even! This is how my mom taught me to make it. There is no one right method- it's an extremely versatile dish. I think that now, 3 years later, I would have even done it a bit differently than here. I hope you enjoy it if you do try!
I've been binge-watching your cooking videos and love the content! Can't wait to try some of your recipes. Nooshe-jon is what we say in my neck of the woods.
amazing. Second time I'm making this and half the pyrex is already emptied (oops). Thank you very much for sharing these beautiful palestinian recipes :)
i wish I could upload a photo of your dish i just made! it looks so good and the entire house smells of food and my man is abt to come home to this and can't wait to try it❤️🖤🤍💚 update: we loved it!
Hi nadia, this is amazing. I don't understand just one part of the video: you baked yoghurt... does that kill off the healthy bacteria in the yoghurt? I've never eaten cooked yoghurt like this video shows so wondering how that turns out in terms of taste. Please let me know! The dish looks amazing and I'd love to try this out one day!
Great personality fast no nonsense pace. A pleasure to watch and learn. Thank you.
Thank you for sharing. My wife cooked it for me during Ramadan for the first time. It was so yummy. I thought I loved her endlessly. Now I love her even more.
I forgot about this! i am so going to make this with my Ramadan dinner!
Yaay! Perfect. Ramadan Kareem!
Why do you not have more views you are great you deserve much more 💜
I'm no expert but I'm pretty sure the words 'Palestine' and 'Palestinian' triggers the UA-cam algorithm.
Yeah, I agree. She’s only appearing on my timeline now. I so wish I had seen these earlier. She’s phenomenal
Not enough views 😲? Hmmm. ❣️
I made this and this turned out to be the BEST fatteh that I have ever tried!! Nadia, you are an amazing cook! I am a vegan so I just used vegan yogurt and it still turned out sooooo delicious. Nadia, could you also make a Palestinian hummus video?
Wow what a compliment, thank you so much! I will try!!
I'm a vegan Palestinian too. I learned this recipe from my aunt, but forgot some of the steps. So glad I found this! And I stick my pita chips upwards too! The only difference is that I crisp the pita on the stove!
@@NadiaGilbert This would be great as a stuffing in a pita pocket sandwich. Great recipe
adding garlic powder after a giant amount of fresh garlic made me fall in love
Man, this stuff was great!!! I added tahini to the yogurt sauce. And used cilantro instead of parsley, because it's what I had on hand. Boy, what a great combination! It was a great dish for Ash Wednesday! Thanks!
Salam! You are wonderful.
I first fell in love with my Palestinian husband, then I fell in love with Palestinian food. So happy to have found you and your channel. Best wishes from a Ukrainian girl currently based in the Middle East.
As someone who has never tried Palestinian food before, these videos are great intro! Absolutely love the simplicity of these dishes! Definitely going to give this recipe a try!
My wife and I have made this dish multiple times since we found your video. Thank you!
so so happy to hear this, sahtein :)
Making this once again! We always use your recipe.
Your food is amazing! I’m working my way through all the videos and will definitely be giving them a try.
Am a Zambian, but I like Palestinian food thanks for sharing
Love your channel. Keep the great content coming!
Great video- you both looked so happy making it and the food looks delicious. Thank you 😊
Thank you for watching :) I love this dish so much, it was one of the first things I learned to make from my family recipes. This was 3 or 4 years ago now, and I would do some things a little differently.. Maybe it's time for a refresher video!
2week everyday i watch that recipe and eat in my mimd today i did it
WOW
Wowww!! Awesome!
I'm in love with your cooking & I can't wait to make this!
Wonderful recipes ,brilliantly presented.t
Thank you so v much
This was delicious!!! Thank you Nadia. Keep sharing your love.
Omg i want this and all of the food you make I’m literally bing watching all the videos
You two are absolutely adorable!
Recipe looks great..so I'll make it!
Thanks😘
I love how you love olive oil so much!
Great recipes and your passion for good quality olive oil is just beautiful :)
Not only does it look delicious but your presentation is outstanding. thanks.
Your videos are such a treasure trove. Gonna try it with Japanese eggplants.
Carry on ! Your programme is so great! I support you!
Nadia, I have been craving Fatteh and am now making it using your recipe. I prefer to roast/bake the pita and eggplant vs. frying. Your video is very fun to watch. You have a great personality! Thank you...
Ma sha Allah ya waj a nooorr!! Super vibes!! Keep it up..thanks
Sabrine
Paris
Some people in Hebron city in palestine like to fry the eggplant so it can be more crunchy and they add some tahini on the yogurt garlic sauce🤍🤍 .
All love from palestine ♥️♥️
In turkey there is a sauce called hibes which is tahini, eggplant mash, lemon juice and spices mixed together.
@@ANSELAbitsxb Baba Ghanoush in Arabic, it's a dip or mezze
@@ludicrousone8706 No its not baba ghanoush and hibes is far superior to it
@@ANSELAbitsxb Turkey has a wonderful kitchen because it elevates dishes from Asia, the Mediterranean, the Levante, Europe, the Caucasus.
I looked for a hibes recipe here on UA-cam that uses aubergine, but I can only find recipes for Antalya hibes that uses tahini, lemon juice, garlic and spices only. Do you know any videos that I could use?
@@ludicrousone8706 I just looked at online recipes and I'm shocked to see that you are right.
I grew up with a turkish nanny and she either was using a family recipe or probably put eggplant in the hibes because I liked eggplant so much. Personally I generally find turkish food to be a bad rip off of Lebenese (best food in the world) and greek (4th best) food most of the time. I don't cook myself, I just saw the pretty lady in the thumbnail.
I make this often only I do it in a much different way first I cube my eggplant in larger cubes , then after I put salt and pepper on the eggplant , I coat the eggplant in flour and then I fry it until they become crisp, I noticed it tastes much better when the eggplant is crisp (even though its more fattening) then I fry cubed pieces of pita bread I put salt and pepper and sumac on the bread, I toast almonds on the side then I make the dressing with parsley, yogurt, garlic, lemon juice, hot green chilis, and sumac with more salt and pepper, I blend it together until it becomes more like a dressing then just the thick yogurt she has here. I dress the eggplant then add the crisp pieces of pita bread on top almost like a crouton type of thing and I top it with the almonds and it's done. I usually make this as a side dish when we BBQ
Sound's very delicious! Thanks for sharing!
That's great. I am Macedonian. We bake eggplant whole. Crash some walnuts separately 100 to 200g. Than crash garlic with some salt and start to add the eggplant crashing it till we get naice creamy mash. Mix in the walnuts and separately warm oil to the highest temperature.
Than pouring hot oil slowly over the mix and mixing all the time. At that point the garlic releases the aroma and that way you control how much oil you want on your, we call it - Maligan.
Thank you for your recipe.
@@lillysnet9345…sounds like a variation of Baba Ghanoush.
I try this recipe and turn out very well.. thankssssssss
I have been browsing through your content and I just wanted to say that I love your channel! It's really nice seeing someone talk about important topics, plus seeing how much you speak about palestine is really refreshing! Love from another Palestinian!
I just made this. It was easy and delicious. Thanks so much.
I really like your programme! !Thank you !
did it and it was amaising..greetings from Tunisia to Palestine
Looks amazing!!! I can’t wait to try making this recipe- thank you! And you are such a cute cook! I’m excited to learn more new dishes!
I'm definitely going to try making this!! Looks so yummy!!! Would looove to see more cooking videos :) :) :)
How lovely made with the heart always turns out well Thank you sweetie❤
I tried and is just glorious. My friend loved. Really easy way to look like a cooking master
Hey Nadia
Love you & your channel, greetings from Moore, Texas
A very very close friend of mine from Syria made me Fatte with "Cheese-Its"
a long time ago and I've been making it ever since.
You keep cooking
I'll keep watching
That is so cool, I bet it was amazing. I don’t have pita but I’m making it anyway. I know our ancestors were just like us, using whatever we have.
Let me tell... just made this recipe and is so delicious 😋. Thanks for sharing. Love your channel . I just love Arabic food.
looks amazing
*makes mental note for when I finally have a kitchen I can use.
im in love....
with the food ofcourse 😉
maashaallah keep it up.
I made this for brunch and it came out so much better than I expected. Thank you!!
cool channel....looking for something to make with eggplant..looks sweeeeeetttt.....going to try this tomorrow
Simple but super tasty!! added on my regular receipes
Gona try this amazing dish greetings from south africa
I'm making this tomorrow for sure.
Shukran Gazeelan. 🙏
Sahtein! Let me know how it goes!
It was as delicious. I ate it for breakfast the next day. I love the garlic in yoghurt. Very satisfying.
Yummy... wow... looks very delicious... I am going to try this.... 🙏🙏🙏🙏🙏🙏🙏👏👏👏👏👏👏👏
GOSH NADIA THAT IS SO GOOD. I HAVE ALWAYS WANTD TO MAKE FATTEH , AND YOU MADE IT VERY EASY. BIG THANKS FROM SAUDI ARABIA 🇵🇸❤️ 🇸🇦
WoW!!! that looks sooooooo goood!!!!! I'll be making this!
you are adorable! Thanks for the recipe - love your charisma
Trying this soon as well as your fava bean breakfast and looking forward to new flavors, also your awsome lol
thank you for this delicious recipe ... I finally got around to making it tonight and the crew loved it !! ... It's going to be a family staple from now on ... cheers and again thank you
Your beautiful. God bless you and thank you for the recipe
That music is nice
stunned by your skills and beauty. god bless you
I was never fond of aubergines before I tasted fateh batinjein 🤪...Thanks Nadia for sharing this recipe!!
Looks good! Love the background music.
Thanks for all the vegetarian dishes...
i love everything about this.
Yummy looks so delicious, i def gonna try this 🤪👍
love this! cant wait to try!!
I actually tried this and it was delicious! Thank you! 🥰
Sooo good. I have made it twice now vegan style. I used a vegan yogurt, and it worked great. Party favorite!!!
I will make for my Egyptian husband. I had a Iraqi friend who made their version of it...and it was great...I will try this out.
Holy Moly! Great reciope!:)
Who doesn't love great food being made by a beautiful person. I'd say there would be less animosity to certain groups if we just sat down and enjoyed meals like this with other inhabitants of our planet.
I agree! Thanks so much for watching.
That looks really nice
Did this twice, second time i fried it and coz i like fried food 😅 liked it alot, thanks for sharing .
I love fattet batinjan and yours looks delicious! I make mine it very differently. I make a tomato sauce out of fresh tomatoes (when in season) as a layer between the aubergine and Tahini-yogurt layers and layer the bread at the bottom.
That sounds killer too. How do you make the tomato sauce?
HI Nadia..This looks soo good! I am making a vegan version of it! Thanks for the recipe :)
Hi Nadia - very nice and easy going presentation and lovely dish all around ... though I know it with fried minced meat added. Maybe that's the regional difference as I got my recipe from a dear Egyptian friend - LOL. Her recipes goes as follows in case someone is interested in variations of Eggplant Fattah:
- 1 and 1/2 pounds of eggplant
- 3/4 pound of minced beef or lamb
- 1/4 cup pomegranate molasses
- 1 cup of tomato sauce (canned is fine)
- olive oil (to be used liberally)
- 1 teaspoon of butter
- 3 small whole wheat pita breads
- 1/2 cup of pine nuts
- 3/4 pound of nonfat greek yogurt or nonfat labnah
- 2 tablespoons of tahina
- 8-9 cloves of garlic, mashed
- Cinnamon, nutmeg, cumin, sumac, cloves, paprika, coriander, cardamom, salt, pepper
Chop the eggplant into small cubes and put them in a colander above a bowl and sprinkle liberally with salt in order to “bleed” it. Leave it for 45 minutes to an hour at the very least, you should get about a cup of dark brown liquid. DO NOT SKIP THIS STEP. Leeching the liquid will make the eggplant incredibly buttery and tender when you cook it.
Fry the meat under medium heat and mix it with one teaspoon of sumac and a sprinkle of all the other spices (nutmeg, cumin, cloves, paprika, coriander, cardamom), and then salt and pepper to taste. Stir until the meat is well done. Put the meat in a colander to drain all the grease and juices.
Cut up the pita bread and toss it with a few tablespoons of olive oil, then put it on a cooking sheet and bake at 300 degrees until crispy and golden, about 15 minutes. But monitor them closely!
Squeeze all the water you can out of the eggplant (use paper towels if you have to), then transfer to a heated skillet with some olive oil. Cook until soft and slightly browned. Add the meat, tomato sauce and the pomegranate molasses. Let the mixture reduce for about 20 minutes.
Meantime, mash the garlic cloves with a mortar and pestle (or just mince really finely). Mix the garlic and the Tahina into the yogurt (you can use a blender to get it really smooth). Fry the pine nuts with the butter and a little bit of olive oil in a skillet. Toss them CONSTANTLY to keep from burning! And they will burn. Really fast.
All that's left is to assemble and eat it - LOL. Bon appetit!!!
Thank you for sharing this!! Love hearing how others make the same dishes- I think the diversity in methods and tastes are wonderful because they all stem from a strong culinary foundation we share. This version was vegetarian but my family also makes Fatteh with minced meat, also chicken and chickpeas sometimes. Love that this dish can be altered in so many ways to your taste but still have the same essence.
thanx for this amazing dish
Im coming back to comment that this rocked.
I’m post surgery so I’m on a soft food diet rn and I just made this but with cauliflower mash on the top - to throw in more veggies, no crunchy bits and the yogurt on the side and omggg something so simple but all these flavours just come together like crazy! The best part is I didn’t feel guilty after, even though it seemed so decadent rich hahah. Thanks!
This is an outstanding dish everyone should have! 😘 Thank you for sharing! AMAZING
I saw here on UA-cam people mix tahina in the yoghurt and also they layer the broken pita on the bottom like a pie crust.I guess every country has her way of doing it. I will try yours.
Every household, even! This is how my mom taught me to make it. There is no one right method- it's an extremely versatile dish. I think that now, 3 years later, I would have even done it a bit differently than here. I hope you enjoy it if you do try!
great work
I've been binge-watching your cooking videos and love the content! Can't wait to try some of your recipes. Nooshe-jon is what we say in my neck of the woods.
now i'm starving oh my god that looks SOOO GOOD ...
great fingerfood also! nice… try to do this for my sweet wife. greetings from germany. alexander
Looks amazing. Suhtain
amazing. Second time I'm making this and half the pyrex is already emptied (oops). Thank you very much for sharing these beautiful palestinian recipes :)
I love eggplant and this looks so delicious.
Gosh! You ladies are so beautiful, masha Allah
Holy cows this looks yummy 🤤
this looks amazing nadia 😍
Great job thanks alot
i wish I could upload a photo of your dish i just made! it looks so good and the entire house smells of food and my man is abt to come home to this and can't wait to try it❤️🖤🤍💚
update: we loved it!
sumaq and tahini would be wonderful with this dish
The recipe looks great but also you are so gorgeous 💗
You girls are so very sweet and earnest. Lots of love from Pakistan
So yummy!
Hullo, Nadia, the image of thebyummy dish pulled us in.
thanks for the inspiration! (btw I also make funny faces when cutting things:) )
Hi nadia, this is amazing. I don't understand just one part of the video: you baked yoghurt... does that kill off the healthy bacteria in the yoghurt? I've never eaten cooked yoghurt like this video shows so wondering how that turns out in terms of taste. Please let me know! The dish looks amazing and I'd love to try this out one day!
looks awesome!
I ADORE READING
Merci pour votre recette, je l'ai faite ce jour et elle est formidablement bonne.Merciiiiiii
ı made this and even my husband who thinks vegetables should be treated as poisonous substances loved this.