I like all versions of fatteh, but there is one that will forever have my heart, “Shrimp Fatteh“, it is just right any time you’re in the mood for a celebratory meal!
Shrimp Fatteh (Video)
Shrimp fatteh is trendy in most seafood restaurants in Beirut, but of course, fatteh isn’t new — it has long been a staple for chefs and home cooks alike, but the idea of incorporating shrimp in a fatteh dish is a concept that showed 20 years ago or so. A specialty seafood item and a stunning dish that is layered with fried bread, eggplants, shrimp and coated in a rich and tangy garlicky yogurt sauce that ties the whole flavors together. When you take a bite, the taste will win you over. There is a bright acidity coming from the garlicky yogurt, a crispy echo in the fried bread, a tender chew in eggplants and a burst of shrimp flavor in every bite.
One of my favorite foods to order in seafood restaurants in Lebanon is shrimp fatteh—a good meal and one of life’s simplest pleasures, yes it is that good!
- Though this restaurant style shrimp fatteh is easy to make, it does however, take a little while to prepare. That said, you can prepare some of the parts ahead of time; fry the bread and leave it to cool down then cover it with cling film and leave it for a day or two, you can also fry the eggplant cubes.
Fry the eggplant:
Dice the eggplant to 3 cm/ 1 inch cubes, sprinkle with a dash of salt. Heat 2 cups of oil and fry the eggplant pieces, until uniformly golden brown, it takes about 5 minutes. With a slotted spoon transfer the eggplants to a plate lined with kitchen paper towels.
Bread:
Cut the bread into equal small cubes. For easier preparation, you could toast the Lebanese bread in the oven instead of frying it, but there is something decadent about the fried version that makes it worth the effort. Personally, to enjoy the shrimp fatteh, I would fry the bread!
Shrimp: Heat 5 tablespoons of oil in a saucepan, add the paprika and saute the shrimp until the they turn pink and curled, 2 to 3 minutes. Slice one shrimp open to see that it is opaque throughout, remove from heat and set aside. (The cooking time will vary with the size of the shrimp.) Sprinkle with salt.
Yogurt: The garlicky yogurt adds a cool touch that contrasts beautifully with fried bread, eggplants and shrimp. Before you make it, two factors worth some extra attention!
- 1- Yogurt is supposed to have just a slight tangy taste, it shouldn’t be too sour, otherwise it will negatively affect the taste of our shrimp fatteh.
- 2- Another important thing to consider is the consistency of yogurt that would play a role in the end result of fatteh! While I prefer the yogurt to be a bit on the thick side, I definitely won’t recommend Greek yogurt, it is too thick. Use plain yogurt that is a smooth and thick but not too thick. If your yogurt is too thin, then I would recommend you add 3 tablespoons of labneh, this will help to thicken up the yogurt; combine together the plain yogurt with garlic and adjust salt to your taste preference. Keep in the fridge covered until ready to assemble.
To assemble:
Transfer the bread to a large semi deep plate. Scatter the fried eggplants over the fried bread.
Drizzle the garlicky yogurt.
Cover the bread and eggplants with the yogurt.
Neatly add the cooked shrimp with a little stream of the oil used to cook the shrimp. Add the pine nuts and serve directly.
It’s a flavorful delight.
Shrimp Fatteh
Description
Ingredients
- 450 g / 1 lb shelled shrimp
- 4 cups whole milk plain yogurt don’t use Greek yogurt, read the note above
- 1 medium eggplant about 5 oz/ 150 grams trimmed
- 1/4 cup pine nuts
- 1 teaspoon paprika
- 3 pita breads / 1 1/2 lebanese bread
- 2 cup canola oil to fry the eggplants and the bread
- 5 tablespoons of canola oil to toast the pine nuts and to cook the shrimp
- Salt to your taste preference
Instructions
- Using a sharp knife, cut along the middle back of the shrimp, make the cut slightly deeper, but not through the shrimp, discard the vein and run the shrimp under cold water in a colander, and set aside.
- Dice the eggplant to 3 cm/ 1inch cubes, sprinkle with a dash of salt
- Cut the bread into equal small cubes
- Heat the 2 cups of oil an d fry the eggplant pieces, until uniformly golden brown, it takes about 5 minutes. With a slotted spoon transfer the eggplant to a plate lined with kitchen paper towels and sprinkle with salt. Add the cubed bread to the same oil and fry to a golden color, making sure to stir all the time to avoid burning. Remove with a slotted spoon and transfer to a plate lined with kitchen paper towel.
- Combine together the yogurt with crushed garlic and adjust salt to your taste preference. Whisk well to homogenize.
- Heat 5 tablespoons of oil in a saucepan, add the pine nuts and toast to a golden color, make sure to stir to avoid burning. Remove with a slotted spoon and set aside; add the paprika and a dash of salt and saute the shrimp until the they turn pink and curled, 2 to 3 minutes. Slice one shrimp open to see that it is opaque throughout, remove from heat and set aside. (The cooking time will vary with the size of the shrimp.)
- To assemble: Transfer the bread to a large semi deep plate. Scatter the fried eggplants over the fried bread, drizzle the garlicky yogurt all over the to cover the bread and eggplants. Neatly add the shrimp with a little stream of the oil used to cook the shrimp. Add the pine nuts and serve directly. How scrumptious!
Video
Notes
If you make the "Shrimp Fatteh", share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
