Hello everybody.

I’m sure you’re all surprised by today’s weather,it’s unusual to have such rain this time of year in Jordan, but I guess weather this year is really weird from the beginning.

Since we’re back to rainy cold weather all over again, so I made potato soup with eggplant fatteh ( فته مقدوس), this dish reminds of Ramadan which is practically coming soon,less than two months 🙂

Ingredients and method:

Potato soup:

* 1-2 big potatoes,cubed.

* 1 spring onion.

* 1 maggi cube.

* 1 pack cream.

* salt ,pepper.

* 4-5 cups water.

* saute chopped onions till tender then add potatoes and stir well.

* add salt,pepper,maggi and water.

* leave to boil then simmer till potatoes are done.

* mix with hand mixer or blender then add cream and simmer for 10 more minutes.

 

Eggplant Fatteh ( فته مقدوس)

* 3-4 cubed fried eggplants.

* finely chopped onion.

* roasted or fried squared pitta bread.

* tahini sauce ( tahini,lemon,salt,yoghurt,garlic)

* tomato paste.

* chopped parsley.

* cooked spiced minced meat.

* toasted almonds and pine nuts.

* salt,pepper,all spice and cinnamon for seasoning.

 

* saute onions till tender then add fried eggplants.

* add all seasoning,tomato paste and enough water to cover all then leave to simmer till sauce is thick and eggplants tender.

* layer pitta bread in Pyrex or serving dish,add eggplant with sauce on top.

* add tahini sauce then garnish with parsley,meat and nuts.

Note: this dish must be assembled right before you serve so as pittas stay crisp otherwise they’ll be soggy .

I made some salad and kids made egg omelette with the remaining meat,nice hot lunch in this kind of cold day.

 

Enjoy your weekend 🙂