This heart-melting savory beef and aubergine Fatteh is a subtly textured, creamy flavored combination of crispy pita pieces topped with meaty aubergine and beef layer, tahini-yogurt sauce garnished with pomegranate, toasted pine nuts, and fresh shredded mint leaves. This beef and aubergine Fattah has a delicious taste and toasty texture. It can be an excellent choice for your parties and family gatherings. It has an appetizing look, which will add a nice image to your table.
This beef and aubergine fatteh has a quick and straightforward recipe. It’ll be ready before you know it. The combination of beef and aubergine with tahini-yogurt sauce enhances the level of a perfect lunch. The fresh pomegranate seeds and fresh mint leaves also add an extraordinary flavor to this savory meal.
For making a savory beef and aubergine fatteh you should preheat the oven to 200C. Split open the pita bread and cut into nacho-sized triangles.
Then spread the pitta triangles out on a baking sheet and toast them in the preheated oven for about 10 to 15 minutes until they are crispy and golden. You don’t need them to be brown. Remove from the oven and set aside.
For a delicious topping, beat the Kalleh Calcivita yogurt, tahini, three tablespoons of fresh lemon juice, minced garlic, and one tablespoon of sea salt together in a heatproof bowl. You need to place the bowl later on a saucepan. Taste the mixture and add more seasoning if needed. Set aside.
Now let’s get to the aubergine-beef layer. Heat the olive oil in a heavy-based saucepan and cook the chopped onion for 4-5 minutes until soft and translucent. Stir regularly over medium heat, then reduce the heat to low and cook for another 4 minutes until it has pale caramel color. Cut the aubergine into small cubes, and add it to the caramelized onion. Turn the heat up to medium. Stir well and cook for about ten minutes. Reduce the heat if needed, and stir frequently.
Stir in the ground cumin, ground coriander, and one teaspoon of paprika, and salt. Turn the heat up to high and add the ground beef. Use a spoon to break it up a little, then turn in the pan when it loses its red color. Turn the heat back down to medium and cook the mixture for ten minutes, occasionally stirring until the meat is cooked through and the liquid is fully evaporated. Taste to see if more seasoning is needed, then remove from the heat.
Pour about 3cm of boiling water into a new pan and place it over low heat. Put the bowl with the tahini-yogurt mixture on top. Make sure the bowl does not touch the eater. Beat gently until the yoghurt reaches above room temperature and have the consistency of lightly whipped cream.
It is time to assemble this delicious meal. Arrange the crispy pita triangles on a large round plate. Top the pitta with the aubergine-beef mixture. Drizzle the yoghurt-tahini sauce on top of the aubergine-beef mixture. Sprinkle with paprika to give a light dusting of spice. Scatter the fresh pomegranate seeds and toasted pine nuts and sprinkle with the nicely minced mint leaves. This Beef and aubergine fatteh is eaten nacho-style. Enjoy!