Fattet Batinjen Bi’ Lahm Tenderloin & Eggplant Fatteh

Updated at: Thu, 17 Aug 2023 04:44:46 GMT

Step 1

Marinate the beef tenderloin cubes with salt and allspice for 30 minutes.

Step 2

In a large skillet, with neutral oil, fry the pita bread until it's crunch and set the pieces aside.

Step 3

Toss the eggplant cubes with the flour, once it’s coated, add oil to the same skillet, fry it until golden color, about 4 - 5 minutes (Working in batches). and set them aside.

Step 4

To the same skillet, add the diced tenderloin add a 1 tbsp ghee and fry over medium high heat until cooked through and browned, about 2 to 3 minutes (Working in batches). Stir in the lemon juice with pomegranate molasses, stirring for 1 - 2 minutes, add allspice, salt and give it a quick toss until the sauce coats all the cubes, Set aside.

Step 5

Crush 2 cloves of garlic with salt in a mortar, In a small sauce pan, heat 1 tbsp olive oil, then add the minced garlic and coarse sea salt and gently combine the flavors, Pour the yogurt into the sauce pan and stir gently for 5 minutes over medium heat until it becomes warm and liquid-like. You do not want the yogurt sauce to boil., whisk thoroughly and set aside, keep it warm.

Step 6

In a skillet over low heat, sauté the pine nuts with the ghee until golden, 2 to 3 minutes, and set aside, keep it hot to assemble the fatteh.

Step 7

On a serving plate, cover the bottom with a layer of the fried bread, following by a layer of the Yogurt mixture, spread the tenderloin cubes, fried eggplants, and another layer yogurt mixture, then pour the hot ghee and the pine nuts on top. you may garnish with pomegranate seeds, parsley or any other fresh herb you desire.

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