Entree: Lebanon – Northern Lebanon – فتّة مكدوس ➤ Fattet Makdous (Warm layered dish of torn toasted bread and garlicky yogurt topped with oil-cured stuffed eggplants and toasted nuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 8 pita rounds or 6 large pita pockets, torn into pieces (about 10 oz / 280 g of bread)
- 1/4 cup (60 ml) olive oil for toasting bread + extra for drizzling
- 10–12 makdous (oil-cured stuffed baby eggplants), drained and chopped, approx. 1 lb (450 g)
- 2 cups (480 ml) full-fat plain yogurt
- 1/2 cup (120 g) labneh or thick Greek yogurt (optional, for richer sauce)
- 3 cloves garlic, crushed (about 9 g)
- 2 tbsp (30 ml) tahini (optional)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 cup (60 ml) pine nuts, toasted
- 2 tbsp (30 g) unsalted butter or 2 tbsp (30 ml) olive oil for browning pine nuts
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2 g) ground sumac or to taste (optional)
- 1/4 cup (60 ml) water or reserved pickle oil from makdous to thin yogurt if needed

Instructions

1. Prepare the bread base: heat 1/4 cup (60 ml) olive oil in a large skillet over medium heat. Add torn pita pieces and toast, stirring, until crisp and golden, about 6–8 minutes. Transfer to a warm shallow baking dish or individual ovenproof plates and press down to form an even layer.
2. Make the garlic-yogurt sauce: in a bowl, whisk together yogurt, labneh (if using), crushed garlic, tahini (if using), salt, and 1–4 tbsp (15–60 ml) water or reserved makdous oil to achieve a thick but pourable consistency. Taste and adjust seasoning.
3. Heat and chop makdous: if makdous are very oily/cold, briefly warm them in a skillet to loosen oils, then chop coarsely. Reserve a little oil for drizzling if desired.
4. Assemble and warm: pour the garlicky yogurt evenly over the toasted pita, pressing so bread absorbs the sauce. Scatter the chopped makdous evenly over the yogurt layer.
5. Toast nuts and finish: in a small skillet, melt butter or heat 2 tbsp (30 ml) olive oil over medium heat. Add pine nuts and toast, stirring constantly, until golden, about 2–3 minutes. Remove from heat.
6. Garnish and serve: drizzle a little makdous oil or olive oil over the assembled dish, sprinkle toasted pine nuts and chopped parsley, and dust with sumac if using. Serve warm or at room temperature, letting diners scoop portions so the bread-soaked yogurt and makdous combine.
7. Make-ahead note: components keep separately—yogurt sauce chilled up to 24 hours, toasted bread a few hours in an airtight container, makdous stored in oil as usual. Reassemble and warm gently before serving.