Description
Easy-to-make fatteh with hummus (chickpeas), ground beef, and eggplant good for breakfast, lunch, dinner, or as an appetizer. Also a best candidate for potluck get-togethers.
Ingredients
Scale
For fatteh layers
- 4 pita breads
- butter or olive oil for baking or frying (divided for pita breads and eggplants)
- 3 cups eggplant (diced into about 1/2-inch pieces
- 1–1/2 cups chickpeas
- 500 grams ground beef
- 1 tbsp ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika powder
- 1 teaspoon salt
For the Yogurt Tahini Sauce
- 4 cups plain yoghurt
- 1/4 cup tahini (sesame paste)
- 2 tbsp juice of fresh lemon
- 2–3 cloves garlic, minced
For toppings
- 125 grams pomegranate seeds
- 50 grams toasted pinenuts
- 1/2 cup fresh parsley, shredded finely
Instructions
- Cut pita bread into 1/2-inch triangles (more or less). Place them onto a baking dish, sprinkle with olive oil, or butter and bake at 300°C for 12 minutes. Turn once and bake again for another 8-10 minutes. Alternatively, fry the pre-cut pita bread in butter or olive oil until they become golden. Set aside.
- In a mixing bowl or any medium bowl, and using a manual beater, mix yogurt and tahini until smooth, adding no more than a teaspoon salt, juice of fresh lemon, and minced garlic. Set aside.
- Drain eggplants and dry them using a paper towel. Spread onto an air fryer basket and cook until light brown. Alternatively, fry eggplant cubes with olive oil until golden or light brown.
- Roast ground beef in a little oil on a pan until the juices come out. Add spices: cumin, coriander powder, sweet paprika and salt. Stir for a bit and set aside.
- Layer the fattah on your choice of deep dish starting with the crunchy pita, followed by the chickpeas and ground beef, then cover them with the yogurt-tahini mixture.
- Top with toasted fine nuts, fresh pomegranate seeds, and chopped parsley.