Fetteh

0 from 0 votes
Recipe by Damaris Beems Course: Lunch, Diner, Starter, EntreeCuisine: Lebanese
Servings

8

Preparation

10

minutes
Cooking time

45

minutes
Total time

55

minutes

This dish has it all. Crispness, softness, surprise, colour and lots of taste. It’s a matter of taking a spoonful of all the ingredients from the bottom to the top of the dish: crusty bread, eggplant/tomato sauce, yoghurt/tahini sauce, fried pine nuts with za’atar and pomegranate seeds… Well, it’s your turn now.

Ingredients

  • 4 Lebanese flat breads

  • 2 onions

  • 1 kilo ripe tomatoes

  • 2 eggplants

  • fresh thyme

  • 2 table spoons vegan chicken broth

  • 6 cloves garlic

  • 1 small can of tomato puree

  • 250 gram coconut yogurt

  • 2 lemons

  • 2 table spoons tahina

  • 75 gram pine nuts

  • 100 ml olive oil

  • salt and pepper

  • 0,5 pomegranate

Preparation

  • Place the loaves in an oven at 200 degrees and let them bake till crispy for 10 minutes.
  • Chop the onions and fry them in a little olive oil until golden brown. Add 3 finely chopped garlic cloves. Cut the tomatoes small and add them. Put the lid on the pan and let it simmer for half an hour. Cut the aubergines into small pieces and fry them till dark brown in olive oil. Be patient and cook them longer than you might think. Then eggplant gets real tasty. It can take up to 40 minutes.
  • Add the chicken stock and thyme to the tomatoes. When the aubergines are ready add them to the tomato sauce. Let everything simmer for a while and reduce so that the sauce gains a lot of flavor. The sauce should be nice and thick. Add the tomato paste and stir well.
  • Put the yogurt in a pan. Add the sesame paste. And the juice of 2 lemons. Crush the rest of the garlic and add. Stir everything well and heat it on rather low heat. Stir it slowly.
  • Heat a frying pan with a little olive oil. Roast the pine nuts and add the za’atar.
  • Now you can start building the fetteh. Break the bread into pieces and place it in a nice platter. Bring the tomato sauce on top. Then add the yogurt on top. Divide the pine nuts over the yogurt. And finally cut the pomegranate in half. Hold the open side above the platter and hit the fruit hard with a spoon so that the seeds fall out.
    Now you can serve this wonderful dish.

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