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Fatet Betingan

| Mains | Beef & Veal | Arabic | Casseroles


Yogurt sauce

6 cups plain yogurt 1 large tbsp tahini 1/2 a lemon, squeezed
2 garlic cloves, finely crushed Pinch of Maldon sea salt


500 g Gourmet minced beef 2 kg eggplants, peeled & diced 2 jars tomato pulp 1 tbsp pomegranate molasses
2 garlic cloves, crushed 1 bag flat bread 1 cup Gourmet roasted pine nuts 1/2 black pepper
Maldon sea salt Pinch of nutmeg 1/4 tsp cinnamon Vegetable oil
Handful of fresh parsley, chopped
Select Ingredients
  • Carmencita Ground Nutmeg
  • Wadi Food Tomato Paste
  • Almarai Plain Yogurt
  • Maldon Sea Salt Crystals
  • Tabi3y Parsley
  • El Doha Ground Cinnamon
  • Lesieur Corn Oil
+ Add Selected Ingredients to Cart  EGP199.50

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  1. To make the yogurt topping, add all the ingredients in a bowl, mix well & set aside.
  2. Heat the vegetable oil in a deep pan, add the eggplant & fry until golden brown. Drain on kitchen paper & set aside.
  3. Saute the onion in the vegetable oil for 1-2 min. Add the minced beef & the spices. Keep stirring so the meat has a crumbled texture.
  4. Fry or roast the pine nuts & add half to the meat.
  5. Add the tomato pulp & allow to summer for a few min., then add the pomegranate molasses just before turning off the heat.
  6. Cut flat bread into squares, deep fry in very hot vegetable oil until golden-brown. Set aside on kitchen paper to drain excess oil.
  7. To serve, place the fried flat bread at the bottom of your serving dish; heat the mince & tomato sauce; add the fried eggplant & allow to boil together. Don’t stir too much as it will break the eggplants.
  8. Add the misture on top of the bread; top with the yogurt sauce, garnish with the chopped parsley and remaining pine nuts. 
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