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Fattet Al-Makdous is a beloved dish hailing from the rich culinary landscape of Syria, showcasing the vibrant flavors and textures that define Middle Eastern cuisine. This traditional recipe combines roasted eggplants with a creamy garlic yogurt sauce, toasted pita bread, and a medley of spices and fresh ingredients. Each bite of Fattet Al-Makdous offers a delightful experience, where the smoky undertones of eggplant meet the tangy richness of yogurt and the crunch of crispy bread, making it a favorite for both everyday meals and special occasions.
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Syrian fatteh recipe: Fattet Al-Makdous

Discover the rich flavors of Fattet Al-Makdous, a beloved Syrian dish that beautifully blends roasted eggplants, creamy garlic yogurt, and crispy pita bread. Perfect for gatherings or everyday meals, this dish invites family and friends to share in a warm culinary tradition. Learn about its key ingredients, nutritional benefits, and step-by-step preparation to create a delightful experience at your table. Try it and celebrate the vibrant tastes of Syria! #FattetAlMakdous #SyrianCuisine #MiddleEasternFood #Foodie #HealthyEating #RecipeShare #CookingAtHome #EggplantDish

Ingredients

3 medium-sized eggplants

3 cups of plain yogurt

2 cloves of garlic, minced

1/4 cup tahini

1 teaspoon ground cumin

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 cup fresh lemon juice

4 pita breads, toasted and cut into triangles

1/2 cup pine nuts, toasted

1/2 cup chopped fresh parsley for garnish

Pomegranate seeds for garnish (optional)

Instructions

Prepare the Eggplants:

    - Preheat your oven to 400°F (200°C).

      - Slice the eggplants lengthwise and sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

        - Brush with olive oil and place skin-side down on a baking sheet. Roast for about 25-30 minutes, or until tender and golden brown. Remove from oven and let cool.

          Make the Garlic Yogurt Sauce:

            - In a medium bowl, mix the yogurt, minced garlic, tahini, cumin, salt, black pepper, and lemon juice. Whisk until smooth. Adjust seasoning to your taste.

              Prepare the Pita Bread:

                - While the eggplants are roasting, toast the pita bread in the oven or on a skillet until crispy. Cut into small triangles and set aside.

                  Assemble Fatteh:

                    - In a large serving dish, break up the toasted pita into smaller pieces and layer them at the bottom.

                      - Carefully scoop the roasted eggplant flesh out of the skin and distribute it evenly on top of the pita.

                        - Pour the garlic yogurt sauce generously over the eggplant layer.

                          Garnish:

                            - Sprinkle the toasted pine nuts on top of the yogurt mixture. Garnish with chopped parsley and, if using, pomegranate seeds for a pop of color and sweetness.

                              Serve:

                                - Enjoy the Fattet Al-Makdous warm or at room temperature, ensuring to get a little of each layer in every bite. It's perfect as a main dish or as an appetizer for sharing!

                                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4