Fattet Battenjein


  • 4 medium sized eggplants
  • 300g of minced lamb
  • 1Kg of laban Massabki
  • 400g of labneh Massabki
  • 1 pita bread
  • 1 tsp of pomegranate molasses
  • 2 tsp of tahini
  • Tomato sauce
  • Olive oil
  • 1/3 cup of pine nuts
  • Cinnamon
  • Salt
  • Sumac
  • Garlic


  • 1. Peel the eggplants and cut in small square pieces.
  • 2. Sprinkle with salt and place in a sieve over a bowl; let the salt draw out the juice.
  • 3. Brown the minced lamb in a skillet. Break it into small pieces with two wooden spoons, add salt and half a spoon of sumac. Stir and cook until browned. Then transfer to a sieve and let the meat drain its fat.
  • 4. Cut the pita bread into tiny croutons, and add a tablespoon of olive oil. When the croutons are shiny, transfer to a cookie sheet lined with foil and bake in a 150˚C oven until it becomes crunchy.
  • 5. Dry the eggplant with paper towels; add 3 tsp of olive oil in a skillet, then fry the eggplants until it becomes lightly browned. Transfer the eggplant to the skillet with the minced meat, add 1 tsp of pomegranate molasses and a cup of tomato sauce. Cook the mix for 20 minutes.
  • 6. Fry the pine nuts with oil.
  • 7. To make yogurt mix, add 1Kg of laban Massabki, 400g of labneh Massabki, 2 tsp of tahini, salt, garlic and cinnamon.
  • 8. On a platter, place the meat and eggplant mixture, pour the cold yogurt on top, add the croutons and pine nuts.
  • Bon appétit !