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Patha of dreams: the tastiest way to serve roasted eggplant - voila! Food

2022-10-11T07:22:33.390Z


Yogev Yeros in the recipe for pathah - one of the tastiest dishes you will ever eat. Crunchy pieces of pita, which absorb into them roasted eggplant with yogurt tahini, soft chickpeas and, above all, a warm Samana. come in


Patha from dreams: the most delicious way to serve roasted eggplant

Crunchy za'atar pita shreds, which soaks into it roasted eggplant with yogurt tahini, soft hummus grains, festive and sour pomegranate seeds and, above all, a warm Samana.

Yogev Yaros with Patha that will come back to you in your dreams

Yogev Yeros

11/10/2022

Tuesday, October 11, 2022, 10:00 a.m. Updated: 10:14 a.m.

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Roasted Eggplant Patha (Photo: Alon Mesika)

Shami cuisine is a concept that we hear more and more in the local culinary jargon in recent years.

Although somewhat amorphous in its origins, it can be defined in general geographical terms - namely the (vast) area of ​​Syria, Lebanon, Israel, Palestine and Jordan, what is sometimes called Greater Syria.



The pata dish, which originates from the Shami cuisine, is exactly the kind of dish that is fun to entertain with.

It is rich in flavors and textures and already in the first bite it makes an impression on everyone who tastes and delights in it.



Most of us are familiar with the Fattoush salad - a refreshing salad based on pieces of old bread, chopped vegetables, olive oil, herbs, lemon, blush and usually grated sheep's cheese (shanklish cheese for the best).

But the fathoush is only part of the rather extensive family of pita that consists of wonderful dishes that are based on shreds of old bread or dry pita, arranged in layers with a huge and always delicious variety of raw materials from lamb to eggplant, chickpeas, almonds, pine nuts and semna (melted butter) and actually changes A little from region to region, and from family to family, a lot depending on status and ability.

A perfect dish for entertaining (Photo: Alon Mesika)

The pita I made here is composed of crunchy za'atar pita shreds, which absorbs into it roasted eggplant with yogurt, soft chickpeas with a little of their cooking liquid, festive and sour pomegranate seeds and, above all, a warm Samana.



Semana is refined butter that can be prepared at home (details in the recipe).

You can replace it with olive oil, but Samana has an important velvety presence in the dish and it is desirable to pour it warm just before serving or even on the table in front of the guests. Already at the first spoonful you are guaranteed to fall in love which is worth the little investment.

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To the full article

Roasted eggplant pata with yogurthina

Recipe by: Yogev Yaros, Walla system!

Food

  • 40 minutes of work

  • Easy to prepare

  • 4 diners

  • Arabic

  • Sukkot recipes

  • milky

  • Salads

  • vegetables

  • kosher

Roasted eggplant patah with yogurt

Ingredients

    • 1 medium-sized eggplant (about 700 grams)

    • 1 cup frozen chickpeas

    • 1 pomegranate

    • 1 pita

    • 2 tablespoons of za'atar

    • 8 tablespoons of olive oil

    • 5 tablespoons of raw tahini

    • 5 tablespoons yogurt (sheep is recommended)

    • 1 bunch parsley separated into leaves

    • Salt

  • For Samana (refined butter):

    • 70 grams of butter

  • For the conversion table click here >

Preparation

How to prepare roasted eggplant pata with yogurt tahini?

  • 1

    Prepare Samana:

    place the butter in a small, narrow pot, over a low flame and melt.

    Cook gently (without boiling) for about 5 minutes.

    Using a spoon or spoon, remove foam that accumulates on the surface.

    Remove from the heat and cool at room temperature for another 10 minutes, carefully pour into a jar and make sure to leave the sediment in the pot and not in the new jar, which will contain refined butter fat, without milk solids.

  • 2

    Roast the eggplant:

    using a small, sharp knife, pierce about 3 holes along the length of the eggplant and spread with a thin layer of olive oil.

    Place the eggplant on a baking sheet, in the center of an oven preheated to 250 degrees, roast for about half an hour, until softened.

    Place the eggplant on a wire rack to cool at room temperature.

  • 3

    The chickpeas:

    put the chickpeas in a small pot and add to cover and a generous pinch of soda powder, cook for about half an hour until the grains are completely softened.

  • 4

    Yogurt Tahina:

    Whisk together the tahini and yogurt to obtain a uniform and thick cream, add a little salt and cover until ready to use.

  • 5 After the eggplant has cooled a little, you can peel it gently, it is important to keep as much of the eggplant flesh as possible and remove only the dried skin.

    Place the eggplant again on a grid to drip and lose some of the liquid.

  • 6

    Toast the pita:

    using a serrated knife, divide the pita into two parts, sprinkle za'atar generously on top and olive oil on top and place in the toaster on medium heat, until dry and nicely golden (about 10 minutes).

  • 7

    Assemble the pita:

    break the za'atar pita into rough pieces and place most of them at the bottom of a deep serving dish (save a little for the end).

    Tear the eggplant meat into rough pieces, place on top and salt a little.

    heap spoonfuls of yogurthina on top in several different places.

  • 8.Cut the pomegranate across and mash with a spoon to extract and scatter the grains.

    Sprinkle over warm hummus grains and more coarse pieces of Za'atar pita.

    Using a spoon, drizzle a little warm hummus water and hot Samana over everything.

    Sprinkle with parsley leaves and serve immediately and with great pleasure in the center of the table.

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  • Roasted eggplant with cherries and tahini

  • Rice with lentils and roasted noodles

  • A light and simple egg salad

  • Spring salad with Ceylon vinaigrette

  • Lettuce and endive salad with raspberry and honey vinaigrette

  • Cucumbers and Pakos salad with wheat

  • Asian chicken and vegetable salad

  • Eggplants in the oven in an Asian tahini sauce

  • Mexican bean salad

  • Broccoli and mozzarella dip

  • Israeli salad with chickpeas

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  • Black lentil and sweet potato salad

  • Food

  • recipes

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Tags

  • recipe

  • eggplants

  • Tehina

  • yogurt

  • Patha

Source: walla

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