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, pine nuts and mint.
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, 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, pine nuts and mint.
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, 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.