Tag Archives: pine seeds

Fatteh batenjen – chickpeas, aubergine, yogurt and pita

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

In a previous post i mentioned that Fatteh, that levantine dish, varies from one country to other; could be vegetarian or featuring meat, could also have potato or eggplant, but the main ingredients are chickpeas, yogurt and crushed toasted pita.

The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For this version of fatteh with aubergine you will need: (yield two portions)

  • 2 medium aubergine cut in big cubes
  • 3 pitas toasted and crushed in medium pieces
  • 500g yogurt (or two cups)
  • 2 tbsp tahina
  • 1tsp salt
  • 2 cups chickpeas boiled (could be canned)
  • 1 tsp garlic powder or 2 cloves crushed

to top with:

  • 50g butter
  • 1/3 cup pine nuts
  • chopped parsley or mint for garnish

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For a healthy option of this dish we will grill the aubergine in the oven after drizzling on top 2 tbsp of olive oil. and set aside

Same goes for the pitas, instead of frying them i will toast in the oven. When ready, put one layer of the toasted bread in a deep dish.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot, of course after removing its water, put on top of the pitas layer. Now distribute the aubergine evenly on the chickpeas.

To prepare the yogurt sauce, mix it with tahina and salt then pour it on the chickpeas and aubergine.

Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

It’s one of my favorite dishes, and as mentioned before, it is a versatile one. You can enjoy it vegetarian or you can add ground beef or chicken. Very easy and quick, using simple available ingredients and hold so much flavors!

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

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Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

Tomates – cerises (cherry tomato) salad

tomates cerises salad

As promised, here is an adaptation of the tomates cerises salad that i first tasted at la maison de la foret in “tawlet bkassine” restaurant www.tawletbkassine.com

So delicious, couldn’t get enough of it. We need:

  • 300g cherry tomato cut in halves
  • two small shallot or white onion cut a la julienne. For more information of which type of onion to use click onion guide
  • handful of mint leaves
  • handful of basil leaves
  • handful pine seeds roasted
  • handful dried raisin soaked in water for 15 mns at least

Mix all with a dash of salt and olive oil drizzle. If you are a fan of lemon you can add one tbsp as well.

tomates cerises salad

As i always say, a healthy salad doesn’t mean a boring salad! Enjoy health on your plate!

tomates cerises salad


a traditional lebanese dish, kibbeh bil sanyeh (meat kibbeh in a flat oven dish)

kibbeh bil sanyeh aka flat kibbeh baked in the oven, others call it sandwich kibbeh where ground meat and pine nuts are pressed between two layers of very fine minced beef with bulgur. One of the most popular dishes in lebanon. I can rarely find someone who doesn’t love kibbeh. Everytime i want to invite friends over lunch, they request kibbeh bil sanyeh. What a delicious dish!

kibbeh bil sanyeh

kibbeh bil sanyeh

Some of non middle easterners only knows the football shape kibbeh, the most served in lebanese restaurants. Let me tell you it’s more than that; there is various ways to cook kibbeh and this flat kibbeh baked in a deep dish is another way. It can also be served raw with fresh mint leaves, olive oil and onion!

Today i am posting the flat one, baked in the oven.

kibbeh bil sanyeh

15 inch dish serves 6 to 8 people, for that you need:

For the two layers kibbeh dough:

  • 800g finely minced beef
  • 4 cups bulgur
  • 2 tbsp salt

For the stuffing:

  • 400g ground beef
  • 3 medium onions
  • 80g pine seeds
  • 1/4 cup olive oil
  • 1tsp salt
  • 1/2 tsp sweet pepper

First you start by preparing the stuffing:

Bring the olive oil to heat,  add the onion and fry until tender and fragrant.

Add the ground beef and cook until brown then add the pine seeds, salt and pepper and keep cooking until well done. Turn off the heat and keep it aside to prepare the dough.

kibbeh bil sanyeh

soak the bulgur in water to become soft (about 10 minutes), then drain and add to the fine minced beef with salt and work it with your hands until it becomes consistent like a dough.

kibbeh bil sanyeh

Divide the dough in half. Grease the dish with vegetable oil, take one part and start spreading it evenly in the dish. When it’s all spread, the thickness is approx 8mm.

Bring the stuffing and spread it on the first layer.

Get the second part of the dough to cover the stuffing. Always wet your hands to even out the outer dough.

kibbeh bil sanyeh

Now the fun part of it! Decorating the upper part. Use a knife to divide it in 4 equal parts, design each part differently. This is how mum makes it.

kibbeh bil sanyeh

Preheat your oven to 220ºC.

Drizzle 1/2 cup of vegetable oil all over the kibbeh and put it in the oven for 35 minutes, until it’s golden brown.

kibbeh bil sanyeh

When you cut a wedge of this kibbeh bil sanyeh you see its whole thickness is of maximum 2cm.

kibbeh bil sanyeh

This is the traditional way to cut the kibbeh. Serving it as wedges like pieces of cake. But i like to cut it in square shape as well.

kibbeh bil sanyeh


Kibbeh bil sanyeh can be served with a cabbage salad or minted yogurt with cucumber dip.




orzo, spinach and chicken salad

orzo, chicken and spinach saladCraving a dinner that is delicious, nutritious, and simple to make?

This salad is a full meal. It contains all the nutrients you need at one time.

The first time i tried this salad was in an italian restaurant. I loved it and decided to do it at home, and the result came tastier!

Ingredients (for 4 people)

  • orzo pasta 500g
  • grilled chicken breast 400g
  • fresh spinach 350g (chopped)
  • feta cheese 80g (cut in small cubes)
  • 2 medium tomatoes (cut in medium cubes)
  • olives 50g
  • roasted pine seeds (a handful)

Dressing: lemon and olive oil

Why lemon? because there’s a compound in spinach called oxalic acid, which blocks the absorption of calcium and iron. An easy way to solve this problem is to pair spinach with a food high in vitamin C.

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beetroot and goat cheese salad

beetroot and goat cheese saladWant to beat a hangover? Try this salad with beetroot.

Beetroots are known to be a hangover cure due to Beta cyanin, the pigment that gives its colour.

Beta cyanin is an antioxidant that speeds up detoxification in your liver, which enables your body to turn the alcohol into a less harmful substance that can be excreted quicker than normal.

This without forgetting that rocket is a detoxifying and pine seeds are an excellent source of energy. I would call this, a power salad!


  • rocket leaves
  • goat cheese
  • beetroot
  • pine seeds

You can have it with either balsamic sauce or lemon mayo.

I wish you a life full of energy!