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. This...
Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Sophie Meechan
lorem ipsum

Ingredients

Servings: 8
Makes: 8

750 g lean diced beef


2 tbsp olive oil
150 g onion
150 g aubergine
2 tsp ground cumin
2.5 tsp ground coriander
2 tsp cinnamon
0.5 tsp nutmeg
1.5 tsp aleppo pepper
2 tsp salt


6  pitta bread


500 g greek yoghurt
1  lemon
2  garlic cloves
60 g tahini
1 tsp salt


4 tbsp pomegranate seeds
3 tbsp pine nuts
1 tbsp fresh mint leaves


Instructions

STEP 1/6

Assemble the food mincer attachment

STEP 2/6

Fit the medium screen

Place a medium mixing bowl under the attachment outlet

Select Speed 4, gradually add ingredients 1(diced beef) into the feed tube, use the pusher to feed the ingredients into the attachment

STEP 3/6

Add the first item of ingredients 2(oil) into the large frying pan

Place the frying pan over a medium high heat

Once the oil is hot, add the next item of ingredients 2 (onion), into the frying pan

Sauté for 5 minutes until softened

Add the next item of ingredients 2 (cubed aubergine), into the frying pan

Cook for 10 minutes stirring occasionally

Add the minced beef to the large frying pan

Add the remaining ingredients 2 (cumin, coriander, cinnamon, nutmeg, Aleppo pepper, salt) into the large frying pan

Increase the heat, cook for 5 minutes breaking up the mince in the pan and stirring to incorporate all of the ingredients

Reduce the heat to medium and allow to cook gently for a further 5-10 minutes whilst you prepare the toasted pittas and yoghurt topping

STEP 4/6

Preheat the oven to 180 C

Cut the pitta breads into triangles, transfer to a baking tray

Bake in the oven for 10-15 minutes until toasted

Remove from the oven

Arrange on a serving plate

STEP 5/6

Place a medium heatproof bowl over a small pan containing a small amount of hot water

Place over a low heat

Add ingredients 4 (yoghurt, lemon juice, garlic, tahini, salt) into the medium bowl

Stir until the yoghurt is warm and has a loose whipped cream consistency (5-10 minutes)

Remove from the heat

STEP 6/6

Add the cooked mince on top of the toasted pitta bread

Add the yoghurt topping

Garnish with pomegranate seeds, toasted pine nuts and chopped fresh mint

Serve

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. This...
Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Sophie Meechan
lorem ipsum
Servings:8
Makes:8

Ingredients


750 g lean diced beef


2 tbsp olive oil
150 g onion
150 g aubergine
2 tsp ground cumin
2.5 tsp ground coriander
2 tsp cinnamon
0.5 tsp nutmeg
1.5 tsp aleppo pepper
2 tsp salt


6  pitta bread


500 g greek yoghurt
1  lemon
2  garlic cloves
60 g tahini
1 tsp salt


4 tbsp pomegranate seeds
3 tbsp pine nuts
1 tbsp fresh mint leaves

Instructions

STEP 1/6

Assemble the food mincer attachment

STEP 2/6

Fit the medium screen

Place a medium mixing bowl under the attachment outlet

Select Speed 4, gradually add ingredients 1(diced beef) into the feed tube, use the pusher to feed the ingredients into the attachment

STEP 3/6

Add the first item of ingredients 2(oil) into the large frying pan

Place the frying pan over a medium high heat

Once the oil is hot, add the next item of ingredients 2 (onion), into the frying pan

Sauté for 5 minutes until softened

Add the next item of ingredients 2 (cubed aubergine), into the frying pan

Cook for 10 minutes stirring occasionally

Add the minced beef to the large frying pan

Add the remaining ingredients 2 (cumin, coriander, cinnamon, nutmeg, Aleppo pepper, salt) into the large frying pan

Increase the heat, cook for 5 minutes breaking up the mince in the pan and stirring to incorporate all of the ingredients

Reduce the heat to medium and allow to cook gently for a further 5-10 minutes whilst you prepare the toasted pittas and yoghurt topping

STEP 4/6

Preheat the oven to 180 C

Cut the pitta breads into triangles, transfer to a baking tray

Bake in the oven for 10-15 minutes until toasted

Remove from the oven

Arrange on a serving plate

STEP 5/6

Place a medium heatproof bowl over a small pan containing a small amount of hot water

Place over a low heat

Add ingredients 4 (yoghurt, lemon juice, garlic, tahini, salt) into the medium bowl

Stir until the yoghurt is warm and has a loose whipped cream consistency (5-10 minutes)

Remove from the heat

STEP 6/6

Add the cooked mince on top of the toasted pitta bread

Add the yoghurt topping

Garnish with pomegranate seeds, toasted pine nuts and chopped fresh mint

Serve

Notes