Mefasakha: a delicious spread of Syrian origins

Well that was a great Thanksgiving weekend!
Yes, that’s right, Thanksgiving…it comes early for us Canadians eh!
Actually, in my humble opinion, it comes at just the perfect time.
The weather is usually still decent (aka no snow), the trees are sporting their best fall colours, the corn is at its peak flavour, fresh pumpkins can be bought just about anywhere, and lets face it, we are in need of a long weekend after more than a month into the back-to-school grind! After those lazy, unstructured days of summer, it really is a bit of a shock to the system!
My family really looks forward to all the holidays, we truly love getting together…also…we all really love food!
The best part is that because we are a blend of several different cultures, we all have our own special dishes to contribute to the feast, besides the traditional turkey with all the fixings of course!

This delicious spread was shared by my aunt, and inherited from her mother-in-law, who was from Syria.
You can make it the day before and it is ready to serve when you need it, perfect when you are busy preparing other dishes. Serve it with some toasted pita wedges and enjoy!


*from my personal family recipe collection
(this is an original recipe, please do not copy it, and call it your own)

*makes about 1 1/2 cups

1 large eggplant
oil for frying
3-4 cloves garlic, minced
4 tbsp plain thick yogurt
salt to taste

-peel and slice eggplant into rounds
-lightly salt and let sit for 10 minutes to allow some moisture to drain
-pat dry with paper towels
-in a frying pan heat oil and fry eggplant until golden
-drain on paper towels to absorb excess oil
-transfer eggplant to a bowl and mash with a fork
-add garlic, yogurt and salt and mix together until well combined
-serve with pita wedges

*in the interest of healthier eating and limiting fried foods, I have been making this in a slightly different way and the results were still excellent, so here are the adapted recipe steps:

-after salting and drying eggplant, chop the slices up into cubes
-in a frying pan heat 2 tbsp oil and saute eggplant over med heat for about 8-10 minutes, or until very soft and golden
-transfer to a bowl and proceed with recipe as above

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