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Prep Time
30 min
Cuisine
Lebanese
Fatteh is a Levantine classic. A bit like nachos, you'll layer spiced beef and aubergine over crispy pitta. Dollop with garlic yoghurt and drizzle with tangy pomegranate molasses and a sprinkling of fresh mint.
Prep Time
30 min
Cuisine
Lebanese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 679 kJ 161 kcal |
2828 kJ 672 kcal |
Fat of which saturates |
5.4 g 2.2 g |
22.6 g 9.3 g |
Carbohydrate of which sugars |
17.3 g 3.5 g |
71.9 g 14.5 g |
Fibre | 3.2 g | 13.3 g |
Protein | 10.1 g | 41.9 g |
Salt | 0.31 g | 1.31 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Peel and finely slice the red onion[s]
Trim the green stalks off the aubergine[s] and cut into bite-sized pieces
Add the chopped aubergine to a baking tray with a drizzle of olive oil and a pinch of salt
Put the tray in the oven and cook for 25-30 min or until cooked through and tender
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the sliced red onion with a pinch of salt and cook for 5-6 min or until softened
Meanwhile, peel and finely chop (or grate) the garlic
Once the onion has softened, add the beef mince and cook for a further 5 min or until beginning to brown, breaking it up with a wooden spoon as you go
Add the cumin seeds, ras el hanout, tomato paste and most of the chopped garlic (save the rest for later!) to the pan and cook for 1-2 min or until fragrant
Add 150ml [200ml] boiled water and cook for 8-10 min or until the sauce has thickened
Whilst the sauce is thickening, cut the wholemeal pittas into triangles
Add the pitta triangles to a tray
Put the tray in the oven for 8-10 min or until crisp and starting to brown
Combine the natural yoghurt with the remaining chopped garlic, a pinch of salt, a drizzle of olive oil and 1 tbsp [2 tbsp] water – this is your garlic yoghurt
Strip the mint leaves from their stems and chop them roughly, discard the stems
Once the sauce has thickened, add the roasted aubergine with a generous pinch of salt and pepper and give everything a good mix up – this is your beef & aubergine fatteh
Serve the beef & aubergine fatteh over the crispy pittas, dollop with the garlic yoghurt and drizzle over the pomegranate molasses
Garnish with the chopped mint
Enjoy!