Aubergine, Beef & Gbejna Fatteh
Ingredients
For the Base
- 2 Leicester Pitta Breads
For the Gbejna Cream
- 250g Greek yogurt
- 2 Hanini Dried Gbejna, grated
- 2 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, peeled and minced
- 1 tsp sea salt flakes
For the Aubergine & Beef Topping
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 1 small aubergine, diced
- 1 tsp smoked paprika
- 1 tsp coriander, crushed
- 1 tsp sea salt flakes
- 250g minced beef
For the Topping
- 50g dried cranberries
- 50g pistacchios, roughly chopped
- 1 tbsp fresh mint
Method
- Preheat oven to 200⁰C (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 caramalised. 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 yogurt, gbejniet, tahini, lemon, garlic and salt. In a small saucepan, pour some water, enough to come up 3cm up the sides. When the water is simmering, reduce heat tp low and place the yogurt-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 yogurt mixture over the beef and aubergine. Top with the cranberries, pistacchios and mint. Serve.