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
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1 natural yoghurt pot (80g)<span class="strong">†</span>
2 wholemeal pittas<span class="strong">†</span>
250g British beef mince
1 tomato paste sachet (16g)
1 pomegranate molasses pot (15g)
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
aubergine
1 garlic clove
garlic
1 tsp cumin seeds
cumin seeds
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
Whilst the sauce is thickening, cut thewholemeal 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
6
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
7
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
8
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