Batersh
February 28th, 2009
Batersh is a speciality of Hama, Syria, and it is unknown in other cities.
The base of Batersh is Mtabbal, and in some countries mtabbal is named Baba Ghanouj, but in syria Baba Ghanouj is different form mtabbal.
Batersh is prepared from mtabbal with some additions which are tomato paste, meat, mixed nuts (almonds halves, chopped walnuts, pine nuts), ghee, parsley for garnish.
Let’s make Batersh:
1. Place Eggplant directly on the flame of a gas burner, and turn every few minutes, so it is charred on the outside and the pulp is soft and has a smoky taste. Remove the charred skin of the eggplant, you can rinse with water and that will help in removing the skin. Place the eggplant on a strainer to drain for about 30 minutes.
2. Mash eggplant using knife (don’t use food processor).
3. This is mashed eggplant.
4. Add crushed garlic, yogurt, tahini, and salt to eggplants and mix.
5. Eggplants mixture is ready.
6. Heat 2 tbsp ghee, add the nuts, you should add almonds halves, keep until golden in color, remove them from the pan, drain on a paper towel, then add the pine nuts, keep until golden in color, remove them from the pan, drain on a paper towel, then add to the pan chopped walnuts and do the same thing then remove it.
7. Heat 2 tbsp ghee , then add the meat.
8. The meat is done.
9. Add the mixed nuts to the meat and add salt and pepper and stir for few seconds, (Note the meat should be completely cooked before adding nuts, when you cook meat, there’s water comes from it, but this water during cooking evaporates, so once this happen and the meat is completely cooked and not water remains you can add nuts).
10. Heat tomato paste.
11. Melt 2 tbsp ghee for the dish.
12. Bring ghee to high heat and turn off the heat (you can see the white smoke in the picture).
13. Add tomato paste to eggplants mixture.
14. Mix.
15. Add ghee and mix.
16. Serve in flat bowls.
17. Cover with tomato paste.
18. Spread the tomato paste.
19. Add the meat.
20. Garnish with finely chopped parsley leaves.
Serve with pita bread and with green pepper.
Batersh
From: Family Recipe / Servings: 5 People
PDF Text Only / Print With Images
| 2 kg eggplants
1 garlic clove, crushed 250 g yogurt, drained in a 2 tbsp tahini 2 tbsp ghee, for mixed nuts Nuts (almonds halves, 2 tbsp ghee, for meat 500 g fat free ground lamb meat 1/2 cup tomato paste 2 tbsp ghee, for mixing with Salt Pepper Garnish Flat parsley leaves, finely chopped To Serve Pita bread Green pepper
|
Place Eggplant directly on the flame of a gas burner, and turn every few minutes, so it is charred on the outside and the pulp is soft and has a smoky taste. Remove the charred skin of the eggplant, you can rinse with water and that will help in removing the skin. Place the eggplant on a strainer to drain for about 30 minutes.
Mash eggplant using knife (don’t use food processor). This is mashed eggplant. Add crushed garlic, yogurt, tahini, and salt to eggplants and mix. Heat 2 tbsp ghee, add the nuts, you should add almonds halves, keep until golden in color, remove them from the pan, drain on a paper towel, then add the pine nuts, keep until golden in color, remove them from the pan, drain on a paper towel, then add to the pan chopped walnuts and do the same thing then remove it. Heat 2 tbsp ghee, add the meat. The meat is done. Add the mixed nuts to the meat and add salt and pepper and stir for few seconds, (Note the meat should be completely cooked before adding nuts, when you cook meat, there’s water comes from it, but this water during cooking evaporates, so once this happen and the meat is completely cooked and not water remains you can add nuts). Heat the tomato paste. Melt 2 tbsp ghee for the dish, bring it to high heat and turn off the heat. Add tomato paste (should be warm, and don’t add the whole amount save some for other step) to eggplants mixture, add ghee to the mixture, mix them well. Serve in flat bowls, and cover with tomato paste and spread it.Add the meat. Garnish with finely chopped parsley leaves. Serve with pita bread and with green pepper. |
Notes and Tips
How to bring ghee to high heat? Add the ghee to the pan, bring it to high heat until you see the white smoke and change in the color it become little light in color or transparent, then immediately turn off the heat, now your ghee is ready. Then if you want to use it for nuts, meat, or anything, you turn on the heat then add what you want immediately.
You should keep your eye on ghee when heating it, because it could lead to fire hazard.
3 Responses to “Batersh”
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Nothing called for in the recipe is what I don’t like..it looks so yummy and tempting !!
Glad you dropped on my blog.. The recipe sounds so good. We Indians also make a dish with the smoked mashed eggplants called as ‘Baingan ka Bhurta’. Inshallah I will try your recipe, looks delish!
pepsakoy: I’m glad you like the dish
Mona: Welcome! Let me know when you try it out and I hope you will enjoy it.