Nigella Lawsonã¢â‚¬â„¢s Beef and Aubergine Fatteh Recipe
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Introduction
This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with compact 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 equally a refined, Eye-Eastern form of nachos.
For The states cup measures, use the toggle at the height of the ingredients list.
This is a subtly textured, richly flavoured system of toasted pieces of flatbread topped with meaty aubergine and beefiness, a garlicky tahini-yogurt sauce, ruddy pepper flakes, pomegranate seeds, toasted pino nuts and fresh shredded mint. I think of this rather equally a refined, Center-Eastern grade of nachos.
For United states cup measures, use the toggle at the top of the ingredients listing.
As featured in
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Photo by David Ellis AT MY TABLE
As featured in
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Photo by David Ellis AT MY TABLE
Ingredients
Serves: 4-six
Metric Cups
For the base of operations:
- iv pitta breads (divide open and cutting into nacho-sized triangles)
For the topping:
- 500 grams full-fat Greek yoghurt
- 5 x 15ml tablespoons tahini (at room temperature)
- i - 2 lemons (to give iii x 15ml tablespoons of juice)
- 2 cloves garlic (peeled and minced)
- i - two teaspoons bounding main salt flakes (to gustatory modality)
For the aubergine-beefiness layer:
- iii x 15ml tablespoons regular olive oil
- ane pocket-size onion (peeled and finely chopped)
- 1 medium-large aubergine (cut into small cubes)
- 2 teaspoons basis cumin
- 2 teaspoons ground coriander
- 1 teaspoon Aleppo pepper or paprika (plus more than for sprinkling)
- ane - 2 teaspoons ocean salt flakes (to taste)
- 500 grams minced beef
To sprinkle over:
- 125 grams pomegranate seeds
- l grams toasted pinenuts
- 1 tablespoon mint (finely shredded leaves)
For the base of operations:
- 4 pita breads (split open up and cut into nacho-sized triangles)
For the topping:
- 2 cups total-fat Greek yoghurt
- 5 x 15ml tablespoons tahini (at room temperature)
- one - 2 lemons (to give iii 10 15ml tablespoons of juice)
- 2 cloves garlic (peeled and minced)
- 1 - two teaspoons kosher common salt (to taste)
For the aubergine-beef layer:
- three x 15ml tablespoons regular olive oil
- 1 small onion (peeled and finely chopped)
- one medium-large eggplant (cut into minor cubes)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon Aleppo pepper or paprika (plus more for sprinkling)
- 1 - 2 teaspoons kosher salt (to taste)
- 1 pound ground beef
To sprinkle over:
- ¾ cup pomegranate seeds
- ⅓ cup toasted pinenuts
- one tablespoon mint (finely shredded leaves)
Method
- Preheat the oven to 200°C/180°C Fan/400°F. Spread the pitta triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp. You lot don't demand them to colour, but if they do just a little here and there, that's non a bad thing. Set the pitta triangles aside for the moment.
- Beat out the yogurt, tahini, lemon juice, garlic and ane teaspoon of sea salt flakes together in a heatproof bowl that will subsequently sit down over a saucepan. Taste to encounter if you want any more salt. Put to i side while y'all melt the aubergine-beef layer.
- Warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-depression heat for 5 minutes, so turn the rut down to low and bear on cooking it, still stirring occasionally, until soft and a pale caramel colour. This volition accept some other 4 minutes or so.
- Plow the estrus up to medium, tumble in the aubergine cubes and stir well to mix with the onion. Stay by the hob as you will need to stir ofttimes, and cook them for near ten minutes. Plow the heat downwards if they look every bit if they're catching.
- Stir in the cumin, coriander and a teaspoon each of Aleppo pepper and sea salt flakes and, now over a high heat, add the mince and employ a fork to pause it up a petty and turn in the pan until it's lost its red colour. Plow the rut back down to medium and cook for x minutes, stirring occasionally, until the meat is cooked through. Taste to see if y'all desire to add more salt, then have off the heat while y'all return to the tahini-yogurt sauce.
- Pour some just-boiled water into a fresh pan, enough to come almost 3cm / 1¼ inches upward the sides, and put over a low heat. Sit the bowl with the tahini-yogurt mixture on top, making sure the bowl does non touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream.
- Now for the one thousand associates: conform the crisp pitta triangles on a large round plate (I use one of about 32cm / 12 inches diameter). Superlative with the aubergine-beef mixture, followed by the yogurt-tahini sauce. Sprinkle with the Aleppo pepper (or paprika, if you're using that) to give a light dusting. Besprinkle over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style.
- Preheat the oven to 200°C/180°C Fan/400°F. Spread the pitta triangles out onto a big baking sheet and toast for x–xv minutes, or until they are crisp. You don't need them to colour, merely if they do simply a little here and there, that's not a bad thing. Ready the pitta triangles bated for the moment.
- Beat the yogurt, tahini, lemon juice, garlic and ane teaspoon of kosher salt together in a heatproof bowl that will afterwards sit over a saucepan. Sense of taste to see if you want any more salt. Put to one side while you cook the eggplant-beefiness layer.
- Warm the oil in a wide, though not deep, heavy-based saucepan or goulash and melt the onion, stirring occasionally, over a medium-low heat for 5 minutes, and then turn the heat downwardly to low and conduct on cooking it, still stirring occasionally, until soft and a pale caramel color. This will have another 4 minutes or then.
- Turn the rut up to medium, tumble in the eggplant cubes and stir well to mix with the onion. Stay by the hob as you will need to stir frequently, and cook them for most 10 minutes. Turn the estrus down if they look as if they're communicable.
- Stir in the cumin, coriander and a teaspoon each of Aleppo pepper and kosher salt and, at present over a high heat, add the mince and use a fork to break information technology up a fiddling and plow in the pan until it'south lost its blood-red colour. Plough the estrus back downward to medium and melt for 10 minutes, stirring occasionally, until the meat is cooked through. Gustation to see if yous want to add together more salt, then take off the heat while you return to the tahini-yogurt sauce.
- Pour some only-boiled water into a fresh pan, plenty to come about 3cm / 1¼ inches up the sides, and put over a low rut. Sit the bowl with the tahini-yogurt mixture on meridian, making certain the bowl does not touch the water. Crush well until the yogurt is slightly above room temperature and has the consistency of lightly whipped foam.
- At present for the grand assembly: arrange the well-baked pitta triangles on a large round plate (I utilize one of about 32cm / 12 inches bore). Peak with the eggplant-beef mixture, followed by the yogurt-tahini sauce. Sprinkle with the Aleppo pepper (or paprika, if you're using that) to give a light dusting. Besprinkle over the pomegranate seeds and toasted pino basics and, finally, strew with the finely shredded mint leaves. Swallow with your fingers, nacho-manner.
Additional Data
MADE AHEAD/Store:
The pitta tin exist toasted 1-ii ahead. Shop in an airtight container. The aubergine-meat layer can exist made up to iii days ahead. Cool and air-condition, within two hours of cooking, in an airtight container. Render to the pan and add a splash of h2o, and then reheat over a medium estrus, stirring occasionally, until piping hot.
FREEZE:
Meat layer tin can be frozen for up to three months in an closed container. Defrost overnight in the fridge and reheat equally in a higher place.
MADE Alee/Shop:
The pitta can be toasted 1-two ahead. Store in an airtight container. The aubergine-meat layer tin be made upwards to 3 days alee. Cool and refrigerate, within two hours of cooking, in an airtight container. Return to the pan and add a splash of water, then reheat over a medium heat, stirring occasionally, until piping hot.
FREEZE:
Meat layer can be frozen for up to 3 months in an airtight container. Defrost overnight in the fridge and reheat as above.
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Source: https://www.nigella.com/recipes/beef-and-aubergine-fatteh
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What twenty Others take said
Made this recipe for lunch. Replaced the mince meat with chickpeas. Information technology was succulent
This was yummy, I didn't heat the sauce (but it was room temp past and then) as I got rather hungry. Due to what I had/could find fabricated a few tiny changes subbing pistachio for the pino nuts. The other change was to the spices I had a ras el hanout mix on hand and used that with a sprinkle of sumac to finish.
Made this for dinner tonight, for ii of united states, and ate the lot!! I drizzled a flake of olive oil over my pitta after toasting. Information technology was like a fancy and very yummy sharing kebab plate, volition definitely make it again for my partner and I, or a group of friends.
This recipe is perfect for gathering with friends. It tastes delicious and is exotic and interesting. It looks beautiful and it provides a relaxed and informal environment. It's fun having anybody huddled effectually a large platter of this picking, talking, and laughing. Information technology always provides a perfect evening!
One of our favourite tv-dinners. Afterward one endeavor it became a regular dinner recipe.
I fabricated a vegan version of this last Christmas Eve for my family unit. I used soy patty instead of the beef and a vegan alternative instead of the yogurt. Information technology was the most delicious affair I've always eaten. I´m going to make it once more this Christmas and I programme on making information technology a tradition for all Christmases to come.
I served this as an appetizer at a party and it sure was a oversupply-pleaser. Very unique dish that has a full 'wow' factor.
This is admittedly delicious! Don't modify anything, the recipe is perfect. Thanks so much.
Just peachy flavours and the dish looks Beautiful. The garlic and tahini dressing alone is amazing and I would happily serve that on its own every bit dip.
Astonishing my "get to" for a group. Looks pretty and tastes delicious!
Fabricated the dish last night with my wife. Delicious dish. Our 2 boys could non terminate eating! Chet & Vjollca, Arlington, VA, December 2018
Dear Nigella, Thank yous for providing detailed instructions for this marvelous dish! I prepared the dish final night. All four of us, my wife and 2 boys could not cease eating, it was delicious!
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