Fattah
A richly flavoured dish consisting of spiced minced beef and aubergine served on top of pieces of toasted flatbread, topped with a yoghurt sauce, pomegranate seeds, toasted pine nuts and fresh mint. T...
Ingredients
750 g lean diced beef
For the spiced aubergine
2 Tbsp olive oil
150 g onion, peeled, trimmed, diced
150 g aubergine, cut into 1 cm cubes
2 tsp ground cumin
2.5 tsp ground coriander
2 tsp ground cinnamon
0.5 tsp nutmeg
1.5 tsp Aleppo pepper, or paprika
2 tsp salt
For the toasted flatbread
6 pitta breads, or flatbread, cut into triangles
For the yoghurt sauce
hot water, as needed
500 g Greek yoghurt
1 lemon, juice of
2 garlic cloves, peeled, destemmed, crushed
60 g tahini
1 tsp salt
To finish
4 Tbsp pomegranate seeds, approx.
3 Tbsp pine nuts, approx., toasted
1 Tbsp fresh mint leaves, destalked, roughly chopped
Instructions
STEP 1/6
Fit the Medium Screen to the Food Mincer attachment
Fit the Food Mincer attachment to the machine
Place the mixing bowl underneath the Food Mincer attachment
STEP 2/6
Start the machine on speed 4
Gradually add diced beef into the Food Mincer attachment
Using the pusher, gently push the food down the feed tube
Remove the Food Mincer attachment from the machine
STEP 3/6
Add olive oil into a large frying pan
Place over a medium high heat until hot
Add onion into the frying pan
Sauté for 5 minutes until softened
STEP 4/6
Add aubergine into the frying pan
Cook for 10 minutes until softened, stirring occasionally
Transfer the minced beef into the frying pan
Add spices and seasoning into the frying pan
Cook over a high heat for 5 minutes, breaking up the mince and stirring occasionally
Cook over a medium heat for a further 5-10 minutes until cooked through
STEP 5/6
Preheat the oven to 180ºC
Place pitta triangles on the baking tray
Bake at 180ºC for 10-15 minutes until toasted
Transfer to a serving plate and set aside
STEP 6/6
Add hot water into a small saucepan until the bottom is covered
Place a heatproof bowl over the saucepan
Heat over a low heat
Add yoghurt, lemon juice, garlic, tahini and salt into the heatproof bowl
Heat for 5-10 minutes, stirring frequently until the yoghurt is warm and has a loose whipped cream consistency
Remove from the heat and set aside
To Finish
Add the cooked mince meat on top of the toasted pitta bread
Top with the yoghurt mixture
Garnish with pomegranate seeds, toasted pine nuts and chopped fresh mint
Serve
Substitutions
Aleppo pepper can be replaced with 1.5 tsp of paprika
Pitta can be replaced with flatbread
Fattah
A richly flavoured dish consisting of spiced minced beef and aubergine served on top of pieces of toasted flatbread, topped with a yoghurt sauce, pomegranate seeds, toasted pine nuts and fresh mint. T...
Ingredients
750 g lean diced beef
For the spiced aubergine
2 Tbsp olive oil
150 g onion, peeled, trimmed, diced
150 g aubergine, cut into 1 cm cubes
2 tsp ground cumin
2.5 tsp ground coriander
2 tsp ground cinnamon
0.5 tsp nutmeg
1.5 tsp Aleppo pepper, or paprika
2 tsp salt
For the toasted flatbread
6 pitta breads, or flatbread, cut into triangles
For the yoghurt sauce
hot water, as needed
500 g Greek yoghurt
1 lemon, juice of
2 garlic cloves, peeled, destemmed, crushed
60 g tahini
1 tsp salt
To finish
4 Tbsp pomegranate seeds, approx.
3 Tbsp pine nuts, approx., toasted
1 Tbsp fresh mint leaves, destalked, roughly chopped
Instructions
STEP 1/6
Fit the Medium Screen to the Food Mincer attachment
Fit the Food Mincer attachment to the machine
Place the mixing bowl underneath the Food Mincer attachment
STEP 2/6
Start the machine on speed 4
Gradually add diced beef into the Food Mincer attachment
Using the pusher, gently push the food down the feed tube
Remove the Food Mincer attachment from the machine
STEP 3/6
Add olive oil into a large frying pan
Place over a medium high heat until hot
Add onion into the frying pan
Sauté for 5 minutes until softened
STEP 4/6
Add aubergine into the frying pan
Cook for 10 minutes until softened, stirring occasionally
Transfer the minced beef into the frying pan
Add spices and seasoning into the frying pan
Cook over a high heat for 5 minutes, breaking up the mince and stirring occasionally
Cook over a medium heat for a further 5-10 minutes until cooked through
STEP 5/6
Preheat the oven to 180ºC
Place pitta triangles on the baking tray
Bake at 180ºC for 10-15 minutes until toasted
Transfer to a serving plate and set aside
STEP 6/6
Add hot water into a small saucepan until the bottom is covered
Place a heatproof bowl over the saucepan
Heat over a low heat
Add yoghurt, lemon juice, garlic, tahini and salt into the heatproof bowl
Heat for 5-10 minutes, stirring frequently until the yoghurt is warm and has a loose whipped cream consistency
Remove from the heat and set aside
To Finish
Add the cooked mince meat on top of the toasted pitta bread
Top with the yoghurt mixture
Garnish with pomegranate seeds, toasted pine nuts and chopped fresh mint
Serve
Substitutions
Aleppo pepper can be replaced with 1.5 tsp of paprika
Pitta can be replaced with flatbread