{"id":3180,"date":"2020-05-23T16:02:00","date_gmt":"2020-05-23T13:02:00","guid":{"rendered":"https:\/\/test.thebitterolive.com\/?p=3180"},"modified":"2020-05-23T16:02:04","modified_gmt":"2020-05-23T13:02:04","slug":"eggplant-fatteh","status":"publish","type":"post","link":"https:\/\/test.thebitterolive.com\/?p=3180","title":{"rendered":"Eggplant Fatteh"},"content":{"rendered":"\n
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Fatteh is a category of dishes very popular in the Levant which comes in many variations. The essential ingredient in fatteh is pita bread and everything else can be changed to create different types, like hummus fatteh, chicken fatteh and many other dishes. Fatteh always makes an appearance on Ramadan table in Damascus, where fatteh is considered an appetizer\/ side dish. For 30 days during Ramadan, there is always one type of fatteh on the table. Personally, I consider fatteh a main dish and this one is worthy of being the star of any table. It might be time consuming, but if there is one dish that is worthy of your time, this one definitely is.<\/strong><\/p>\n\n\n\n

Many people prepare fatteh components ahead of time and then assemble before serving. I prefer to cook everything right before serving, but you can totally prepare things ahead of time. The beef mince, eggplants, tomato sauce and yogurt sauce can be prepared a day in advance and refrigerated then heated before serving. I don\u2019t recommend you toast\/fry your pita ahead of time. Though pitas remain crispy for a long time, it is not easy to reheat.<\/strong><\/p>\n\n\n\n