Beef Recipes

Beef and aubergine fatteh

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This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with Beef and aubergine fatteh, a garlicky tahini-yoghurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. Is it too terrible to say that I think of it as Middle-Eastern nachos?

 

Ingredients

For the base

  • 4 pitta breads, split open and cut into nacho-sized triangles

F0r the topping

  • 500g/1lb 2oz Greek-style yoghurt
  • 5 tbsp tahini, at room temperature
  • 2 lemons, juice only
  • 2 garlic cloves, crushed
  • 1–2 tsp sea salt flakes, to taste
  • 125g/4½oz pomegranate seeds
  • 50g/1¾oz toasted pine nuts
  • 1 tbsp finely shredded mint leaves

For the aubergine-beef layer

  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 aubergine, cut into small cubes
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp Aleppo pepper or paprika, plus extra for sprinkling
  • 1–2 tsp sea salt flakes, to taste
  • 500g/1lb 2oz beef mince

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