What makes this traditional-style Lebanese recipe so irresistible is its incredible contrast of flavors and textures. It is comforting, deeply satisfying, and just right for a festive or celebratory meal—a wonderful example of how Lebanese food can turn simple ingredients into an extraordinary culinary experience.
How to Fry the Eggplant for Fatteh
Dice the eggplant into 3 cm (1-inch) cubes and sprinkle lightly with salt. Heat 2 cups of oil in a deep frying pan or pot. Fry the eggplant pieces until evenly golden brown, about 5 minutes. Using a slotted spoon, transfer the eggplant to a plate lined with paper towels to drain.
Preparing the Crispy Pita Bread Layer
Cut the bread into equal-sized small cubes. For an easier option, you can toast the Lebanese bread in the oven instead of frying it. However, there’s something wonderfully decadent about the fried version that makes it worth the extra effort. Personally, if I’m making shrimp fatteh, I would definitely fry the bread!
Sautéing the Shrimp with Paprika
Heat 5 tablespoons of oil in a saucepan. Add the paprika and sauté the shrimp until they turn pink and curl, about 2 to 3 minutes. Slice one shrimp open to check that it is opaque throughout. Remove from the heat and set aside. (Cooking time will vary depending on the size of the shrimp.) Sprinkle with salt.
Making the Best Garlicky Yogurt Sauce
The garlicky yogurt adds a cool, refreshing touch that contrasts beautifully with the fried bread, eggplant, and shrimp. Before making it, there are two factors worth paying particular attention to:
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The flavor: The yogurt should have just a slight tangy taste—it shouldn’t be too sour, as this can negatively affect the overall flavor of our shrimp fatteh.
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The consistency: The consistency of the yogurt also plays an important role in the final result. While I prefer the yogurt to be slightly thick, I definitely don’t recommend using Greek yogurt, as it is too thick. Instead, use plain yogurt that is smooth and creamy, but not overly dense.
If your yogurt is too thin, I recommend adding 3 tablespoons of labneh. This will help thicken the yogurt without making it overly dense. Simply combine the plain yogurt with the garlic and labneh, then adjust the salt to your taste preference. Keep covered in the fridge until you’re ready to assemble the fatteh.
How to Assemble Lebanese Shrimp Fatteh
Transfer the bread to a large, shallow-to-medium-depth plate. Scatter the fried eggplants over the fried bread.
Drizzle with the garlicky yogurt.
Cover the bread and eggplants with yogurt.
Neatly arrange the cooked shrimp, drizzling a little of the oil used to cook them over the top. Add the pine nuts and serve immediately.
It’s a flavorful delight.
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Shrimp Fatteh
Description
Ingredients
- 450 g / 1 lb shelled shrimp
- 4 cups whole-milk plain yogurt — do not use Greek yogurt; see the note above
- 1 medium eggplant about 5 oz / 150 g, trimmed
- 1/4 cup pine nuts
- 1 teaspoon paprika
- 3 pita breads / 1 1/2 large Lebanese breads
- 2 cups canola oil for frying the eggplant and bread
- 5 tablespoons canola oil for toasting the pine nuts and cooking the shrimp
- Salt to taste
Instructions
- Using a sharp knife, cut along the middle of the back of the shrimp, making the cut slightly deeper without cutting all the way through. Discard the vein, then rinse the shrimp under cold water in a colander. Set aside.
- Dice the eggplant into 3 cm (1-inch) cubes cubes and sprinkle with a dash of salt.
- Cut the bread into medium-sized, equal cubes.
- Heat the 2 cups of oil and fry the eggplant pieces until uniformly golden brown, about 5 minutes. Using 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 until golden, stirring constantly to prevent it from burning. Remove with a slotted spoon and transfer to a plate lined with kitchen paper towels.
- Combine the yogurt with the crushed garlic and season with salt to taste. Whisk well until smooth and fully combined.
- Heat 5 tablespoons of oil in a saucepan. Add the pine nuts and toast until golden, stirring frequently to prevent them from burning. Remove with a slotted spoon and set aside.Add the paprika and a dash of salt to the pan, then sauté the shrimp until they turn pink and curl, about 2 to 3 minutes. Slice one shrimp open to check that it is opaque throughout. Remove from the heat and set aside. (Cooking time will vary depending on the size of the shrimp.)
- To assemble: Transfer the bread to a large, semi-deep serving plate. Scatter the fried eggplant over the toasted bread, then drizzle the garlicky yogurt all over, making sure to cover both the bread and eggplant. Arrange the shrimp neatly on top, along with a small stream of the oil used to cook the shrimp. Sprinkle with the pine nuts and serve immediately. How scrumptious!
Video
Notes
If you make the “Shrimp Fatteh,” share your pictures on Facebook! I’d love to see your creations #Hadia's Lebanese Cuisine.
