Batersh – Style of Beirut

September 15, 2021  •  Class: ,

This recipe is an ode to Syria, one of the crucial stunning international locations on the planet, residence of fantastic, form, hospitable, refined individuals. A lot has been revealed about Syria the previous couple of years, all of it miserable and tragic, however the actual Syria is an excellent land, stuffed with archeological treasures and historic monuments, one of the crucial scrumptious cuisines within the Center East, and superb individuals.

Syria will rise once more.

This explicit dish is a specialty of Hama, a metropolis north of Damascus recognized for its waterwheels, constructed within the 14th Century, which allowed the irrigation of agricultural lands by aqueducts.

I had revealed a recipe for batersh, as it’s known as, or mutabbal hamawi (mutabbal from Hama), just a few years again, however right here is one other, simply because I really like this dish, it’s so straightforward to make, and so scrumptious!




Joumana Accad
Mediterranean, Center Japanese
September 15, 2021

Principal Dish, Meats,

lamb, beef, different crimson meat, different crimson meat, Syrian, syrianfood, beef, eggplant, smoked, lamb sauce,

6-8 servings

Prep Time: 45 minutes

Prepare dinner Time: 45 minutes

Passive Time: half-hour


3 eggplants, agency and glossy, pricked in three locations previous to smoking

1/2 cup yogurt (full-fat or Greek)

1/2 cup tahini

3 garlic cloves, mashed with salt (or to style)

1 lemon, juiced

1 pound floor lamb (fatty and natural if doable)

1 can tomato paste

2 Tbsp pomegranate molasses (non-compulsory)

salt, black pepper

1/2 tsp cinnamon, 1/2 tsp allspice (roughly, to style)


2 or extra tablespoons of chopped parsley

1/4 cup pine nuts or slivered almonds, fried in ghee or oil or roasted within the oven until mild brown



  1. Smoke the eggplants by grilling them on all sides until charred. Make certain to poke them in just a few locations beforehand so they do not burst. As soon as they’re charred and shriveled, place them in a plastic bag or in a colander coated with plastic, and allow them to cool off and drain their bitter juices.As soon as cooled, peel them off and drain them completely in a colander. Mine have been filled with seeds so I made a decision to run them by a meals mill to do away with the seeds.
  2. Combine the eggplant pulp with tahini first, stirring to combine within the tahini completely, then add the yogurt, then the garlic and lemon if wanted. It can rely on the consistency of the eggplant purée, and the style. Modify the style to your liking, and add extra lemon juice if the purée is simply too thick or not lemony sufficient. Set it apart, coated, whilst you put together the lamb sauce. (this step might be carried out a day forward)
  3. Place the lamb in a big skillet and brown it, breaking it aside utilizing two picket spoons, till the lamb is browned and the scale of small pellets. Drain the additional fats, add the tomato paste, the spices and about 3 1/2 cups of water. Simmer gently for about half-hour uncovered for the sauce to thicken. Add the pomegranate molasses to style and let it simmer just a few extra minutes.
  4. Assemble the batersh by spreading the eggplant purée in a platter, and carving a deep indentation within the center to function a receptacle for the lamb sauce. Unfold the lamb sauce whereas nonetheless heat. Garnish with fried nuts and a few chopped parsley if desired, and serve instantly with bread.

Recipe Notes

Lamb might be substituted with beef

I added pomegranate molasses to mood the style of lamb, however it’s not often included within the recipe

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