Beef and Aubergine Fatteh

Name: Beef and Aubergine Fatteh
Cuisine: Asian, Middle Eastern
Ingredients: 4 pitta breads (split open and cut into nacho-sized triangles); 500 grams full-fat Greek yoghurt; 5 x 15ml tablespoons tahini (at room temperature); 1 - 2 lemons (to give 3 x 15ml tablespoons of juice); 2 cloves garlic (peeled and minced); 1 - 2 teaspoons Maldon sea salt flakes (to taste); 3 x 15ml tablespoons regular olive oil; 1 small onion (peeled and finely chopped); 1 medium-large aubergine (cut into small cubes); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon Aleppo pepper or paprika (plus more for sprinkling); 500 grams minced beef; 125 grams pomegranate seeds; 50 grams toasted pinenuts; 1 tablespoon mint (finely shredded leaves)

Instructions

This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. I think of this rather as a refined, Middle-Eastern form of nachos.

Updated at: Mon, 16 Jun 2025 16:33:42 GMT