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June 5 2020
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Breakfast

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Brunch

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Main Dish

Fattet Makdous

فتة مكدوس

Fettes are great ways to use up old pita bread. I think they probably originated in the Middle East for this reason, as it’s considered a sin to throw away bread in the Muslim religion. Growing up, if there was bread that was super old or dry, my religious relatives would never be put in the garbage, but instead in it’s own plastic bag. Not really sure what they did with it, but I’d like to think they fed the birds!
Fattet Makdous - Syrian Eggplant Fatte Recipe
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My earliest memory of this is trying it in a traditional old Syrian house restaurant in Souk el Hamadiyeh. I was around 16 years old and never heard of it before. My family never used to make it at all! I was obbsessed! So delicious – especially since I am an eggplant fanatic.

Be warned that this dish is not for the faint of heart, or those watching their waistlines. It’s a full on, lets eat it and nap for the rest of the afternoon kind of dish. Typical Syrian style!

In terms of prep, it’s relatively easy – just a bit time consuming if you don’t have the stuff ready. I would suggest you plan to make this a day before so you can prep some steps before hand!

 

Things you can do ahead of time to save time:

  • You can toast the pita bread the day before, and after cooling put it in a ziplock or tupperware.
  • You can soak a piece of tamarind in water overnight.
  • You could technically make all the layers the day before, except the yogurt garlic sauce, since garlic tends to intensify when refrigerated overnight.

 

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Hey there!

I’m Suzanka, a Syrian-Polish hybrid, currently residing in Malta. I created this blog to organize all the recipes that I cook for my little family, and share them with family & friends :)

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