Aubergine, Beef & Ġbejna Fatteh
Serves N/A
Prep Time 35 mins
Cooking 30 mins
Level medium
Ingredients
- Ingredients for the base
- 2 Whole pitta bread
- Ingedients for the aubergine & beef topping:
- 2 tbsp Olive Oil
- 1 Roughly chopped Onion
- 1 Small ,diced Aubergines
- 1 tsp Smoked paprika
- 1 tsp Ground Cumin
- 1 tsp , crushed Coriander
- 1 tsp Sea salt Flakes
- 250g Minced Beef
- Ingredients for the Gbejna Cream
- 250g Greek Yogurt
- 2 Grated Hanini white dry gbejna
- 3 tbsp Tahini
- 1 Lemon Juice
- 1 Peeled and minced Cloves of garlic
- 1 tsp Sea salt Flakes
- Ingredients for topping
- 50g Dried Cranberries
- 50g Roughly chopped Pistachio
- Fresh Mint
Preheat oven to 200°C (Gas Mark 6). Split open the pitta breads and cut them into nacho-sized triangles. Transfer the cut pitta triangles onto a baking dish and toast for 12 minutes. Set them aside.
Warm the oil in a heavy-based saucepan and cook the onion on low heat for 7 minutes, until caramelized. Lower the heat and stir in the aubergines and cook until soft. Add the paprika, cumin, coriander, salt and pepper. Add the minced beef and cook for 10-15 minutes, stirring occasionally, until cooked through. Take off the heat and set aside.
In a heatproof bowl, combine the Greek yoghurt, ġbejniet, tahini, lemon, garlic and salt. In a smaller saucepan, pour some water, enough to come up 3cm up the sides. When the water is simmering, reduce heat to low and place the yoghurt-filled heatproof bowl over the saucepan (bain marie). Using a whisk, beat well until the mixture is warm and smooth. Take off the heat.
On a large plate, arrange the pitta triangles and top them with the beef and aubergine mixture. Pour the yoghurt mixture over the beef and aubergine. Top with the cranberries, pistachios and mint. Serve.
Recipe by Aceline Media
