Batersh (a Syrian speciality from the city of Hama)

If you’re looking for a Middle Eastern dish that’s easy, wholesome, rich in flavor, and beautiful on the table, meet Batersh— a traditional Syrian recipe from the city of Hama that deserves a spotlight in modern health-conscious kitchens.

This dish blends creamy eggplant (similar to baba ghanoush) with a deeply spiced topping of ground beef or lamb (or even tofu or soy granules for a meat-free version), finished with a vibrant sprinkle of parsley and pomegranate seeds. It’s not just a flavor bomb—it’s also nourishing for the body, especially supportive for women’s health and gut health, and naturally gluten-free and dairy-free.

What Is Batersh? Batersh is a layered dip or spread, typically served as a mezze (appetizer) or a main dish in Hama’s home kitchens. It starts with a silky eggplant base—roasted and mashed, then mixed with tahini, garlic, lemon juice, and a little mayonnaise for extra creaminess. On top of this smooth base goes a hot layer of spiced ground meat, sautéed with onion, tomato, and a warming blend of spices like baharat, cinnamon, and black pepper.

The finishing touches—bright green parsley, crunchy pine nuts, and juicy pomegranate seeds—make it a feast for the eyes as well as the gut.

Why You'll Love This Dish?

• High in protein from the ground meat

• Rich in fiber and antioxidants from eggplant, pomegranate, and parsley

• Supports hormone and gut health, especially thanks to the fiber, healthy fats (from tahini), and anti-inflammatory spices

• Gluten-free & dairy-free, without compromising on texture or taste

• Crowd-pleasing, whether for a weeknight dinner or as an elegant appetizer for guests

How to Serve Batersh? This dish is best served warm or at room temperature. To scoop up the goodness, pair it with:

• Toasted gluten-free bread

• Crunchy tortilla chips (gluten-free)

• Rice crackers or lentil chips

• Roasted potato wedges or vegetable sticks

• Cucumber rounds, if you want to keep it extra light and refreshing

The spice blend is key. Traditional baharat adds a deep, aromatic warmth without heat, making Batersh approachable for all palates. The lemony tahini eggplant spread balances the meat’s richness, and the pomegranate seeds burst with brightness in every bite.

A Note on Women’s Health & Gut Support

Batersh is naturally aligned with women’s wellness goals. The eggplant-tahini base offers:

• Liver support from tahini’s sesame seeds (rich in lignans and healthy fats)

• Prebiotic fiber to feed your good gut bacteria

• Phytonutrients from eggplant that reduce inflammation

Pair that with high-quality protein and anti-inflammatory herbs, and you have a deeply satisfying dish that supports hormonal balance, blood sugar regulation, and digestive comfort.

Whether you're planning a Middle Eastern-inspired dinner party or just want something fresh and flavorful to serve with your gluten-free chips, Batersh is the kind of dish that checks all the boxes: Give it a try, and you might just find yourself making it on repeat—especially when eggplant is in season.

RECIPE

Ingredients

For the eggplant spread/baba ganoush

• 3 large eggplants (1lb each)

• 4 garlic cloves, crushed

• 3 tablespoons tahini

• 2 Tbsp lemon juice (taste and add more if necessary)

• 3 tablespoons mayonnaise

• 1 teaspoon salt or to taste

For the topping

• 1lb ground beef or lamb

• 1/4 cup tomato juice

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• ½ teaspoon cinnamon

• ½ teaspoon black pepper

• ½ teaspoon baharat (Middle Eastern/Turkish spice mix, my homemade recipe here)

• 1 teaspoon salt, to taste

• Chopped parsley, pomegranate seeds, and pine nuts for garnish

  Instructions:

• Roast the eggplants over an open flame, on a grill, or in the oven until soft and the skin is charred. Peel them, allow the juices to drain for 10 minutes, and mash the flesh with a fork.

• Mix the eggplants with crushed garlic, tahini, lemon juice, mayonnaise, and salt until you get a creamy paste. Spread the eggplant salad on a serving platter.

• In a skillet, heat the olive oil, sauté the onion, then add the ground meat, tomato juice, and spices. Cook until the meat is well browned.

• Assemble the batersh: Spoon the meat mixture over the eggplant salad, then sprinkle with chopped parsley and, optionally, pomegranate and pine seeds.

• Serve with gluten-free toast, rice cakes, gluten-free flatbread, roasted potatoes, gluten-free chips, or cucumber slices.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana