Fattet al Betingan Mahshi

Name: Fattet al Betingan Mahshi
Yield: serves 6
Ingredients: Vegetable oil; 12 ounces ground beef or lamb; Salt and pepper; 1 teaspoon cinnamon; 1/4 teaspoon allspice; 1/2 cup pine nuts; 6 small eggplants (3 1/2–4 1/2 inches long), weighing about 1 3/4 pounds; 2 pounds tomatoes, peeled and chopped; 2 teaspoons sugar; 1 1/2 tablespoons pomegranate concentrate or molasses (optional); 2 pita breads; 2 cups plain whole-milk yogurt or 1 1/2 cups thick, drained yogurt at room temperature; 2 cloves garlic, crushed (optional)

December 9, 2011

This Syrian and Lebanese dish, for which the city of Damascus is famous, is complex and requires time, but it is not difficult and it has dramatic appeal, with different layers of texture and flavor. There are those who prefer deep-frying the stuffed eggplants and the bread, and those who stew the eggplants in tomato sauce and toast the bread instead of frying. I have tried both ways and found them both delicious. A little sour-pomegranate concentrate gives a brown color and sweet-and-sour flavor to the tomato sauce.

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