Watch Video
Prepare with Step by Step Video


BATERSH RECIPE (LC14289) - Beautifully layered, eggplant dip is topped with thick ground meat and is served with tomato sauce. Batersh is commonly served as a part of Mezze.

Prep Time : 20 Min
Cooking Time : 1 Hour
Resting Time : 1 hour , 20 Min

Recipe Recommendations
Green Lamb chops recipe (#LC14050): Our succulent Green chops are grilled till just right, slathered with a mariande of coriander, mint and green chillies to make a dish fit for the kings.
CHICKEN AND LEEKS VOL AU VENT RECIPE (#LC14099): Chicken leeks vol au vent recipe is a little puff pastry cases that are filled with chicken and leeks. The filling can be made with mushrooms and leeks as well which will be called mushroom and leeks vol au vent. A delicious canape that you should try! Garnish it with dry parsely and dill.
Tandoori Chicken (#LC14013): Tandoori chicken is a grilled chicken marinated with yogurt, lemon juices and plenty of spices in the oven. Traditionally this marinated chicken is made in a 'Tandoor' - a type of cylindrical clay oven, thus got the name Tandoori chicken.



500 Grams



250 Grams


White pepper ground

10 Grams


150 Grams


5 Milliliter



to taste

Olive oil

30 Milliliter


20 Grams

Finely chopped

Cumin powder

15 Grams

Arabic spices

10 Grams


50 Grams

Finely chopped

Minced lamb

100 Grams

Fresh mint

10 Grams

How to make batersh recipe?

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. To prepare the mutabbal, take a grill pan, grill the egg plant & tomato for 10 - 15 min or until it cook.

3. Peel the egg plant skin & mash them using the masher. Discard the stem.

4. Add salt, white pepper powder, Tahina, lemon juice & mix them well into a paste.

5. Prepare the tomato sauce, place the grilled tomato in a small bowl & remove the skin.

6. Using a fork, finely mash the tomato into a puree.

7. Heat the oil in a flat bottomed pan & add garlic. Sauté till it turns golden brown. Now add tomato puree & mix well..

8. Add salt, cumin powder, arabic spices & mix them well for 2 -3 minutes.

9. Prepare the lamb mixture, heat the oil in a flat bottomed pan & add finely chopped onion. Sauté till golden brown. Add minced lamb & mix well..

10. Add white pepper powder & arabic spices powder. Sauté well for 15 - 20 minutes or until it is cooked.

11. To serve the batersh, place the eggplant mash in the plate & then add the tomato mixture then on it the meat mixture.

12. Garnish with fresh mint & serve immediately.


Chopping Board

Flat Bottomed pan


Mixing bowl - glass



Middle Eastern Recipes

Shopping List
  • All 0 Items
  • My Items
    0 items
    Sort by :

    My items



    Take 0 items shopping
    Take 0 items shopping