This is excellent! We cooked it for dinner this evening, only change being adding a little garlic to the tomato sauce. Topped with a drizzle of good olive oil - delicious!
This is now on regular rotation at our house. We love it! We also serve it with good black olives as a garnish with the pomegranate seeds. It doesn't take all that long if you roast the aubergine and the pita. It's one of the recipes I always recommend to others, and you should all try it too if you haven't already
Ah amazing. We ate it soooo much last year. We always keep some toasted pitta in a bag anyway as it lasts for about a week or longer. Works great for anything.
I'm learning to cook again after years of being too unwell, and this is one of the first things I've tried to make. It was so easy and I even enjoyed the process (I can't remember when cooking was anything but a struggle)! Thank you so much for your wonderful channel :)
Great work as always Obi. With how modular this is I’m surprised there isn’t a fast casual chipotle style food chain for fatteh. Like, Buddha bowls but make it middle eastern
We have something called Cava here in the US that I think is probably the closest thing we have to a middle eastern chipotle, but as far as I know they don't really have fatteh there. They should start doing fatteh bowls now :)
Amazed by it's similarity to "dahi papdi chaat " a similar dish here in India , having similar base of crisps , topped with yoghurt, boiled or fried vegetable like potato usually , tangy tamarind sauce with little bit spice kick to it , and garnished with pomegranate and cilantro. How similar it is to it I'm amazed 😌
This looks delicious! I can't eat baker's yeast, so I'm thinking of trying flour tortillas or socca. Probably won't be as crispy, but I think it will work. Thanks for another vegan-friendly recipe!
The only thing deterring me from making fatteh bowls was the amount of oil used (coupled with the fact that I'm literally terrified of deep frying). Thank you so much for giving us an alternative!! Will definitely make this.
I've been so inspired by your channel lately! this looks excellent and I have everything but the fresh pomegranate. to the store! and thank you for the cooking inspiration.
@@MiddleEats It was delicious! I overdid the lemon juice a bit, and my tomato sauce was still a bit tart, but the tamarind is a taste sensation! As always I did more pitta than I needed because those things mysteriously disappear as I am cooking, especially when there is a tahini sauce nearby... Definitely going to add this one to my recipe book.
From my experience, using an air fryer is much faster than the oven when it comes to roasting. The downside is that there's not enough room in the basket, but this depends on the air fryer brand.
Ooo this looks so good. Let's just hope 'you are what you eat' isn't too true as with this and your amazing lentil soup, there could be a high chance I'd turn into a pitta chip...
If you fry your aubergines in olive oil the flavour really pays (and, no, I’m of hispanic heritage and nobody is going to convince me that you shouldn’t fry in olive oil, it’s delicious)
Just making the pita chips would take me 30 minutes, Let's not mention "roasting" or "frying" the eggplant. Seriously. This video said this recipe was "quick" and "20 minutes" . Still, I'm gonna try this when I have a few hours.
This is so badly executed. Aubergines are way too big, they are swimming in oil (the colour seems like its regular vegetable/cannola oil) And thats definitely NOT how you make tahini. How is anyone going to eat such a big chunks with such a small pita parts? (also, why does that look like cheap tortilla chips and not pita?) I thought this channel is nice, but you are butchering recipes!!!!!! I highly recommand Refika’s Kitchen and The Mediterranean Dish - for anyone who wants to learn how to properly prepare middle east food. Now I really hope this comment wont get egoistically deleted.
Lol I never delete comments... Don't know where you get that dumb idea. Firstly, the most common cooking method in the middle east apart from stewing food is frying it. Aubergines shrink like crazy, you cut them big and they shrink small. if you cut them small, nothing will be left. Second, tahina is an ingredient. There are many different tahina sauces and there is no one recipe for it. You'd know that if you actually knew something about cooking. This is our preferred method as the yoghurt makes it creamier than water does. It also tastes better as the sauce isn't too strongly flavoured. Third, the pitta is store bought pitta. There is thin pitta and thick pitta, this is the thicker one, but it's still pitta. Don't know what tortillas you've been eating. Yes I'd recommend Refikas kitchen too and the Mediterranean dish. Both great channels for recipes! Everyone should watch more than one channel.
@@MiddleEats why would you call me dumb for stating my opinion? Are you ok? If you cant take constructive critism thats something you should work on and not be rude towards subscribers.
@@muchachita26 hey mate. You need to chill down, it's just a food channel. There are a lot of ways to cook meals and not only one way. I'm saying that as a middle Eastern who grow up in the heart of Egypt before moving abroad and had dishes in family passed through generations. Even with that in mind, his recipe is completely legit and I have followed plenty of his previous recipes which are now replacing some of my mother's recipes. There is a way to provide constructive criticism and it's definitely not the way you used. Also, it's obvious that you have serious issues. He didn't call you dumb, he called your idea of him possibly deleting your comment is dumb which actually a nice thing from him since the language you used is very rude and ignorant. If that's the way you normally communicate, then please seek help for your own benefit. Nothing in life deserves to taken that seriously.
This is excellent! We cooked it for dinner this evening, only change being adding a little garlic to the tomato sauce. Topped with a drizzle of good olive oil - delicious!
Amazing! You could even fry off some garlic in the olive oil, and pour it on touch for even more flavour!
This is now on regular rotation at our house. We love it!
We also serve it with good black olives as a garnish with the pomegranate seeds. It doesn't take all that long if you roast the aubergine and the pita.
It's one of the recipes I always recommend to others, and you should all try it too if you haven't already
Ah amazing. We ate it soooo much last year. We always keep some toasted pitta in a bag anyway as it lasts for about a week or longer. Works great for anything.
I'm learning to cook again after years of being too unwell, and this is one of the first things I've tried to make. It was so easy and I even enjoyed the process (I can't remember when cooking was anything but a struggle)! Thank you so much for your wonderful channel :)
Yay, so glad you liked it and found it enjoyable to cook. I hope your cooking journey goes well and you learn to cook many delicious meals
Fatteh is probably my favorite category of food, thanks for the recipe!
Great work as always Obi. With how modular this is I’m surprised there isn’t a fast casual chipotle style food chain for fatteh. Like, Buddha bowls but make it middle eastern
Great idea! Could just imagine it now! Yellow or white rice. Crispy pitta or crispy Lebanese bread. Chickpeas, or aubergine, or chicken, or lamb....
We have something called Cava here in the US that I think is probably the closest thing we have to a middle eastern chipotle, but as far as I know they don't really have fatteh there. They should start doing fatteh bowls now :)
I made this tonight. My wife and I don't really like eggplant (unless it's baby ganoush) but we really enjoyed it in this dish. Thanks a lot!
Amazed by it's similarity to "dahi papdi chaat " a similar dish here in India , having similar base of crisps , topped with yoghurt, boiled or fried vegetable like potato usually , tangy tamarind sauce with little bit spice kick to it , and garnished with pomegranate and cilantro.
How similar it is to it I'm amazed 😌
Very cool! I love chaat dishes. We also do a Chickpea one which might be even closer to some of the chaats I've had.
Made this at the weekend… delicious! And had leftovers again tonight.. thank you Obi
Omg this is exactly what I wanted to cook and could not find a reliable recipe
This looks delicious! I can't eat baker's yeast, so I'm thinking of trying flour tortillas or socca. Probably won't be as crispy, but I think it will work. Thanks for another vegan-friendly recipe!
The only thing deterring me from making fatteh bowls was the amount of oil used (coupled with the fact that I'm literally terrified of deep frying). Thank you so much for giving us an alternative!! Will definitely make this.
I love your recipes. ..please could you make lamb rice fatteh...shish burak. . Shukran
O😍M😍G😍 all of my favorite components. thank you!!❤️🔥
I've been so inspired by your channel lately! this looks excellent and I have everything but the fresh pomegranate. to the store! and thank you for the cooking inspiration.
It looks amazing! Off to the shop right now to get the ingredients 😁
Don't forget to report back in!
@@MiddleEats It was delicious! I overdid the lemon juice a bit, and my tomato sauce was still a bit tart, but the tamarind is a taste sensation!
As always I did more pitta than I needed because those things mysteriously disappear as I am cooking, especially when there is a tahini sauce nearby...
Definitely going to add this one to my recipe book.
Haha same here, by the time we're ready to serve, we need to make more bread. Glad you liked it!
Made it for brunch today, it was sooooo good! Thank you for the recipe
Try salting the eggplant and letting some of the liquid escape for a half hour or so then pat dry before frying. They fry up really nicely like that
Do you think the vegatble roasting/pita frying could be done in an airfryer?
From my experience, using an air fryer is much faster than the oven when it comes to roasting. The downside is that there's not enough room in the basket, but this depends on the air fryer brand.
Yes, I use my air fryer exclusively
Yes 100%, I don't have one though. That technique I used was a way of getting around it.
Better: put the Aubergine chunks into a bowl and toss with oil then add salt and pepper and toss. Spread the chunks onto a roasting pan.
السلام عليكم ورحمه الله وبركاته ماشالله عاليك انت شيف ممتاز انا ضيفه جديده عندك ربنا يوفقك يارب
i could eat fatteh ever day, honestly.
That looks incredible.
Ooo this looks so good. Let's just hope 'you are what you eat' isn't too true as with this and your amazing lentil soup, there could be a high chance I'd turn into a pitta chip...
Hey, Obi! Great recipe as always. I want to try it but we don't have pitta bread where I live. Could you tell me, please, what can replace it?
Any thin flatbread can work!
Thank you ❤️
Omg this looks perfect!
I can't wait to try this one!
Ohhhhh maaann!!!
If you fry your aubergines in olive oil the flavour really pays (and, no, I’m of hispanic heritage and nobody is going to convince me that you shouldn’t fry in olive oil, it’s delicious)
looks awesome
Yum yum
Reminds me of fatteh
Hah yeah, it is... Fattet Betenjan, or Fattet Makdous
I was really chuffed when J Kenji Lopez-Alt namechecked you.
Hey, when did that happen?
@@MiddleEats Ah, my bad. It was Beryl Shereshevsky last week.
What's the song in the background?
يمي
beauty
😍😍
And where did the sautéed minced meat go?...'cause I didn't see it!
You just leave it aside forever
I didn't include it in the final assembly as I don't eat it with mince, but you just add it when assembling the bowl. Simple
Just making the pita chips would take me 30 minutes, Let's not mention "roasting" or "frying" the eggplant. Seriously. This video said this recipe was "quick" and "20 minutes" . Still, I'm gonna try this when I have a few hours.
"ridiculously quick to make" ...
It's quick to make the fried version like I said.
🤤🤤🤤🤤😍
There's quite a lot of salt in this recipe! I recommend cutting down the amount and just sprinkling some on top of the dish at the end.
This is so badly executed.
Aubergines are way too big, they are swimming in oil (the colour seems like its regular vegetable/cannola oil)
And thats definitely NOT how you make tahini.
How is anyone going to eat such a big chunks with such a small pita parts? (also, why does that look like cheap tortilla chips and not pita?)
I thought this channel is nice, but you are butchering recipes!!!!!!
I highly recommand Refika’s Kitchen and The Mediterranean Dish - for anyone who wants to learn how to properly prepare middle east food.
Now I really hope this comment wont get egoistically deleted.
For the aubergine he calls it vegetable oil and it's a tahini SAUCE with tahini as one of the ingredients. Go eat some food. ❤️
His tahini sauce is correct
Lol I never delete comments... Don't know where you get that dumb idea.
Firstly, the most common cooking method in the middle east apart from stewing food is frying it. Aubergines shrink like crazy, you cut them big and they shrink small. if you cut them small, nothing will be left.
Second, tahina is an ingredient. There are many different tahina sauces and there is no one recipe for it. You'd know that if you actually knew something about cooking. This is our preferred method as the yoghurt makes it creamier than water does. It also tastes better as the sauce isn't too strongly flavoured.
Third, the pitta is store bought pitta. There is thin pitta and thick pitta, this is the thicker one, but it's still pitta. Don't know what tortillas you've been eating.
Yes I'd recommend Refikas kitchen too and the Mediterranean dish. Both great channels for recipes! Everyone should watch more than one channel.
@@MiddleEats why would you call me dumb for stating my opinion? Are you ok?
If you cant take constructive critism thats something you should work on and not be rude towards subscribers.
@@muchachita26 hey mate. You need to chill down, it's just a food channel. There are a lot of ways to cook meals and not only one way. I'm saying that as a middle Eastern who grow up in the heart of Egypt before moving abroad and had dishes in family passed through generations. Even with that in mind, his recipe is completely legit and I have followed plenty of his previous recipes which are now replacing some of my mother's recipes.
There is a way to provide constructive criticism and it's definitely not the way you used.
Also, it's obvious that you have serious issues. He didn't call you dumb, he called your idea of him possibly deleting your comment is dumb which actually a nice thing from him since the language you used is very rude and ignorant. If that's the way you normally communicate, then please seek help for your own benefit. Nothing in life deserves to taken that seriously.