Fattet Magdous Shamiyeh (Damascus Eggplant, Spiced Meat/Chickpea, Yogurt & Tamarind Bowl) – Authentic Syria Recipe
Celebrated Damascus Friday brunch-or-dinner bowl layering sweet-tart eggplant with cool garlic yogurt and sizzling pine nuts.
- Country of Origin
- 🇸🇾 Syria (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Baby eggplants and chickpeas in tangy tamarind-tomato sauce, Crispy pita triangles, Garlic-tahini yogurt and pine nuts, Pomegranate molasses, Tamarind
Ingredients for Fattet Magdous Shamiyeh (Damascus Eggplant, Spiced Meat/Chickpea, Yogurt & Tamarind Bowl) (4 Servings)
- 1.25 lbs (or 2.5 cups) baby eggplants and chickpeas in tangy tamarind-tomato sauce, prepped into bite-sized pieces
- 1.5 cups crispy pita triangles, washed and trimmed
- 1 cup garlic-tahini yogurt and pine nuts
- 1 medium onion and 3 cloves garlic, finely minced with pomegranate molasses
- 1.5 tbsp traditional Syria seasoning (tamarind, garlic, cumin, flat-leaf parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and pomegranate molasses for 2–3 minutes until softened and fragrant.
- Add baby eggplants and chickpeas in tangy tamarind-tomato sauce and crispy pita triangles along with tamarind, garlic, cumin, flat-leaf parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with garlic-tahini yogurt and pine nuts and serve straight from the skillet.