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Batersh is a dish speciality of the city of Hama. It is Mutabal (a mix of eggplant, yogurt, garlic and tahini) topped with Syrian Bolognese sauce.

In Hama, Batersh is mostly served as a supper main dish but in Damascus it serves as a warm Mezze dish.



1- Two aubergines

2- Tahini 2-3 tbs

3- Yoghurt 2-3 tbs

4- Garlic 1 clove, crushed

5- Salt

For the topping:

1- Minced lamb 200g

2- Ghee clarified butter 2 tbs

3- One large tomato pureed in a food processor.

4- Tomato paste 1-2 tbs

5- Pine nuts 30g

6- Parsley 1 tbs chopped

7- Salt and pepper



1- Start by placing the aubergine whole and skin on directly on open flame and cook it till it is charred on the outside and soft on the inside. Turn around every few minutes so it is charred all over. This method gives the dish its characteristic smokiness.

2- After you cook the aubergine, cover with cling film for 20-30 minutes. Remove the charred skin. Mash the aubergine with a fork. Mix the rest of the ingredients and add to the aubergines. Season with salt to taste.

3- To make the topping start by frying the pine nuts in the Ghee butter to a nice golden brown. Remove and keep aside for later.

4- In the same Ghee fry the minced meat until it start to brown. Add the processed tomato and the tomato puree. Use more or less puree to your taste. Season with salt and pepper. Cook for twenty minutes until the meat is tender and the sauce thick and concentrated.

5- Spread the Mutabal in a plate. Spoon over the meat sauce and sprinkle the pine nuts and chopped parsley.

Serve with Arabic flat bread.


Lara Khouli