فتة الباذنجان مع الجلاش

Cut the phyllo dough into the desired size, brush it with melted butter, and bake in the oven until golden and crispy.

Gather the leftover dough pieces, brush them with butter, and toast them in the oven until crispy.

Prepare the yogurt layer by mixing yogurt with tahini, lemon juice, minced garlic, water, salt, and a pinch of sumac. Stir well until combined

Prepare the meat layer by sautéing chopped onion in a little oil until soft, then add the minced meat and cook until done.

Add the chopped bell peppers and fried or roasted eggplant cubes to the meat, stirring well

Assemble the dish by placing the crispy phyllo dough at the base, followed by the yogurt layer, then the meat and eggplant mixture.

Drizzle pomegranate molasses on top and garnish with pomegranate seeds, chopped parsley, and toasted nuts.