Haute Fattah Makdus

Ingredients

In this haute cuisine adaptation of Fattah Makdus, we elevate the dish by using premium ingredients and refining the presentation. The lamb is cooked to perfection, ensuring tenderness and succulence. The eggplant is grilled to impart a smoky flavor, and the pita bread is toasted to a crispy golden brown. The tahini sauce is made with the finest quality tahini, resulting in a velvety smooth texture. The dish is meticulously plated, with attention to detail given to the arrangement of the ingredients, creating a visually stunning presentation. We alse have the original recipe for Fattah makdus, so you can check it out.

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 large eggplants 2 large eggplants
• 4 pita bread rounds 4 pita bread rounds
• 1 cup (240ml) tahini 1 cup (240ml) tahini
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 2 lemons Juice of 2 lemons
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 5g)
• Carbohydrates: 20g (Sugars: 3g)
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Season the lamb cubes with salt, pepper, cumin, and paprika. Grill the lamb for 8-10 minutes, or until cooked to your desired level of doneness. Set aside.
3. 3.
   Slice the eggplants lengthwise into 1/2-inch thick slices. Brush them with olive oil and season with salt and pepper. Grill the eggplant slices for 3-4 minutes per side, until tender and lightly charred. Set aside.
4. 4.
   Preheat the oven to 180°C (350°F). Cut the pita bread rounds into small triangles and arrange them on a baking sheet. Bake for 8-10 minutes, or until crispy and golden brown. Set aside.
5. 5.
   In a bowl, whisk together the tahini, minced garlic, lemon juice, salt, and pepper until well combined. Adjust the seasoning to taste.
6. 6.
   To assemble the dish, start by placing a layer of grilled eggplant slices on a serving platter. Top with a layer of grilled lamb cubes, followed by a drizzle of the tahini sauce. Repeat the layers until all the ingredients are used, finishing with a generous drizzle of tahini sauce.
7. 7.
   Garnish with fresh parsley and serve immediately, accompanied by the crispy pita bread triangles.

Treat your ingredients with care...

• Lamb — For the most tender results, marinate the lamb cubes in olive oil, lemon juice, and your choice of herbs and spices for at least 2 hours before grilling.
• Tahini — Use high-quality tahini made from roasted sesame seeds for a rich and creamy sauce.
• Pita bread — To ensure crispiness, make sure the pita bread triangles are evenly spaced on the baking sheet and not overlapping.

Tips & Tricks

• For added flavor, sprinkle some sumac or toasted pine nuts over the assembled dish.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the tahini sauce.
• You can substitute lamb with beef or chicken if desired.
• Serve the Haute Fattah Makdus as a main course for a luxurious dinner or as an impressive appetizer for a special occasion.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Haute Fattah Makdus on a large platter, allowing guests to help themselves to the layers of lamb, eggplant, and crispy pita bread. Accompany it with a fresh salad or a side of roasted vegetables for a complete meal.

Presentation advice

Arrange the layers of lamb, eggplant, and pita bread in an elegant and visually appealing manner. Drizzle the tahini sauce generously over the top, allowing it to cascade down the sides. Garnish with a sprinkle of fresh parsley for a pop of color.