Batersh
A rich dish from Hama with layers of flavor. Batersh is beautiful example of how simple ingredients can come together to create something truly special.
Prep
a lot
Cook
a lot
Serves
6
Level
Complex
The Ingredients
Eggplant Layer
– 4 large eggplants
– salt
Meat Sauce
– 500 g minced meat (beef or a beef/lamb mixture)
– 3 garlic cloves, finely chopped
– 2 tablespoons tomato paste
– 1 can peeled chopped tomatoes, blended until smooth
– ½ teaspoon salt
– ¼ teaspoon freshly ground black pepper
Tahini yogurt sauce
– 500 g full-fat plain yogurt, strained through a clean kitchen towel until thick
– 4 garlic cloves, crushed
– Juice of 1 lemon
– ½ teaspoon salt
– 2 tablespoons tahini
For serving
– Finely chopped fresh parsley
– Fried almonds (preferably cooked in ghee) for garnish
– Green peppers and Arabic bread, to serve
This dish is ideal for preparing in advance. For guests, you can make everything the day before. Before serving, gently reheat the meat sauce and add a little water if needed to loosen the consistency. Assemble the dish just before serving and garnish with parsley and almonds.
The Instructions
1. Lightly pierce the eggplants with a fork and roast them in the oven until completely soft and the skin is slightly charred.
2. While still hot, place the roasted eggplants in a bowl and cover tightly with cling film. Let them sit and steam for a few minutes to make peeling easier.
3. Peel the eggplants and place the flesh in a colander to drain. Chop the eggplant finely, then place it in a clean kitchen towel and squeeze out as much excess liquid as possible.
4. Heat a pan over high heat and fry the minced meat until browned. Add the finely chopped garlic and cook briefly until fragrant. Stir in the tomato paste, then season with salt and black pepper.
5. Add the blended canned tomatoes to the meat. Cover the surface with baking paper and simmer gently over low heat until the sauce thickens and becomes rich and concentrated.
6. In a bowl, whisk together the strained yogurt, lemon juice, crushed garlic, salt, and tahini until smooth and creamy.
7. Mix the prepared eggplant with the yogurt sauce. You can use a potato masher to create a smoother, more blended texture.
8. Spread a layer of the eggplant and yogurt mixture onto a serving plate. Add a layer of the warm meat sauce on top. Finish with finely chopped parsley and garnish with fried almonds.
Serve with fresh green peppers and Arabic bread.
صحتين وهنا