Zesty Middle Eastern Beef Fatteh
This Week 40 recommendation brings a symphony of textures to your table, combining crispy toasted pita bread with savory spiced beef and a warm, velvety tahini yogurt sauce. It is an exciting, multi-layered dish that perfectly balances crunch and creaminess for a truly unique dining experience.
Ingredients
- Pita breads4 stk
- Ground beef500 g
- Pine nuts50 g
- Greek yogurt500 g
- Tahini3 tbsp
- Garlic cloves, minced2 stk
- Lemon juice2 tbsp
- Ground cinnamon0.5 tsp
- Ground cumin1 tsp
- Pomegranate seeds100 g
- Fresh parsley, chopped1 handful
- Olive oil3 tbsp
Instructions
Preheat your oven to 200°C. Cut the pita breads into small bite-sized squares, toss them with olive oil and salt, then spread on a baking sheet and roast for 8-10 minutes until golden and very crunchy.
In a large skillet, heat oil over medium-high heat. Add the ground beef and cook until browned. Stir in the cinnamon, cumin, and pine nuts, cooking for another 3-4 minutes until the nuts are toasted and the beef is well-seasoned.
In a medium bowl, whisk together the Greek yogurt, tahini, minced garlic, and lemon juice. If the sauce is too thick, add a small splash of warm water. You can gently warm this sauce in a pan over low heat if preferred.
To assemble, place the crispy pita chips at the bottom of a large serving platter. Top with the warm spiced beef mixture, then pour the tahini yogurt sauce over the top. Garnish generously with pomegranate seeds and fresh parsley.
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