Entree: Syria – Aleppo – فتّة مكدوس ➤ Fattet Makdous (Fatteh with oil-cured stuffed eggplants)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 pita breads, torn into pieces, approx. 10 oz (285 g)
- 3 tbsp (45 ml) olive oil
- 1 cup (240 g) plain Greek yogurt (full-fat)
- 1/2 cup (120 ml) strained yogurt or labneh
- 2 tbsp (30 ml) tahini
- 2 tbsp (30 ml) lemon juice
- 3 cloves garlic, minced
- Salt, 1 tsp (6 g) or to taste
- 12 jarred makdous (oil-cured, walnut-stuffed baby eggplants), drained and coarsely chopped
- 2 tbsp (30 ml) pomegranate molasses
- 2 tbsp (30 ml) olive oil (for finishing)
- 2 tbsp (20 g) pine nuts, lightly toasted
- 1 tbsp (6 g) dried sumac
- 1 tsp (2 g) Aleppo pepper (or 1 tsp (5 ml) crushed red pepper for heat)
- 2 tbsp (8 g) chopped flat-leaf parsley for garnish

Show original ingredient measurements

- 4 pita breads, torn into pieces, approx. 10 oz (285 g)
- 3 tbsp (45 ml) olive oil
- 1 cup (240 g) plain Greek yogurt (full-fat)
- 1/2 cup (120 ml) strained yogurt or labneh
- 2 tbsp (30 ml) tahini
- 2 tbsp (30 ml) lemon juice
- 3 cloves garlic, minced
- Salt, 1 tsp (6 g) or to taste
- 12 jarred makdous (oil-cured, walnut-stuffed baby eggplants), drained and coarsely chopped
- 2 tbsp (30 ml) pomegranate molasses
- 2 tbsp (30 ml) olive oil (for finishing)
- 2 tbsp (20 g) pine nuts, lightly toasted
- 1 tbsp (6 g) dried sumac
- 1 tsp (2 g) Aleppo pepper (or 1 tsp crushed red pepper for heat)
- 2 tbsp (8 g) chopped flat-leaf parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Prepare the pita base — heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add torn pita pieces and toast until crisp and golden, about 6–8 minutes, stirring frequently. Transfer to a plate lined with paper towel to drain.
2. Step 2: Make the yogurt sauce — whisk together Greek yogurt, strained yogurt (or labneh), tahini, lemon juice, minced garlic, and salt in a bowl until smooth. Taste and adjust salt or lemon as desired.
3. Step 3: Assemble the first layer — spread half of the toasted pita in an even layer on a serving platter. Spoon half of the yogurt sauce over the pita, pressing gently so the bread absorbs some sauce.
4. Step 4: Add makdous — scatter the chopped makdous evenly over the yogurt layer. Drizzle 1 tbsp (15 ml) pomegranate molasses over the makdous for acidity.
5. Step 5: Repeat layers — add the remaining toasted pita, then spread the remaining yogurt sauce on top. Arrange any remaining makdous decoratively.
6. Step 6: Finish and garnish — in a small skillet toast pine nuts until golden. Drizzle 2 tbsp (30 ml) olive oil and the remaining 1 tbsp (15 ml) pomegranate molasses over the top. Sprinkle toasted pine nuts, sumac, Aleppo pepper, and chopped parsley over the dish.
7. Step 7: Serve — let the assembled Fattet Makdous sit 5–10 minutes so flavors meld, then serve warm or at room temperature.

1. Step 1: Prepare the pita base — heat 3 tbsp olive oil in a skillet over medium heat. Add torn pita pieces and toast until crisp and golden, about 6–8 minutes, stirring frequently. Transfer to a plate lined with paper towel to drain.
2. Step 2: Make the yogurt sauce — whisk together Greek yogurt, strained yogurt (or labneh), tahini, lemon juice, minced garlic, and salt in a bowl until smooth. Taste and adjust salt or lemon as desired.
3. Step 3: Assemble the first layer — spread half of the toasted pita in an even layer on a serving platter. Spoon half of the yogurt sauce over the pita, pressing gently so the bread absorbs some sauce.
4. Step 4: Add makdous — scatter the chopped makdous evenly over the yogurt layer. Drizzle 1 tbsp pomegranate molasses over the makdous for acidity.
5. Step 5: Repeat layers — add the remaining toasted pita, then spread the remaining yogurt sauce on top. Arrange any remaining makdous decoratively.
6. Step 6: Finish and garnish — in a small skillet toast pine nuts until golden. Drizzle 2 tbsp olive oil and the remaining 1 tbsp pomegranate molasses over the top. Sprinkle toasted pine nuts, sumac, Aleppo pepper, and chopped parsley over the dish.
7. Step 7: Serve — let the assembled Fattet Makdous sit 5–10 minutes so flavors meld, then serve warm or at room temperature.