Damas’ Lamb-Stuffed Eggplant (Fattet Makdous)

Damas’ Lamb-Stuffed Eggplant (Fattet Makdous)

  • Preparation 1 h 15 min
  • Cooking 1 h
  • Servings 6
  • Egg-free

Categories

Ingredients

  • Yogurt Sauce

  • Filling

  • Eggplants

Preparation

  • Yogurt Sauce

  • Filling

  • Eggplants

  • Assembly

Note from Ricardo

Lebanese seven-spice powder can be found in specialty grocery stores. It can be replaced in this recipe with allspice. To make your own blend, combine 1 tsp ground allspice, ½ tsp each ground cinnamon, ground nutmeg, ground cardamom and ground cloves, and ¼ tsp each ground black pepper and ground ginger.

To make your own fried pita chips, open whole pitas and brush them with clarified butter or olive oil. Bake in a 400°F (200°C) oven for 10 minutes or until golden. Let cool. Break the pitas into pieces.

Traditionally this dish is flambéed with a few drops of steaming clarified butter, which is carefully poured over the eggplant before serving. This step can easily be omitted from this recipe.

Personal Note

To help you with this recipe

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