Nigella Lawson served up a beef and aubergine fatteh with tahini and yoghurt sauce on Nigella: At My Table.
The ingredients for the base are: 4 pitta breads, split open and cut into nacho-sized triangles.
For the topping: 500g Greek-style yoghurt, 5 tbsp tahini, at room temperature, 2 lemons, juice only, 2 garlic cloves, crushed, 1–2 tsp sea salt flakes, to taste, 125g pomegranate seeds, 50g toasted pine nuts and 1 tbsp finely shredded mint leaves.
For the aubergine-beef layer: 3 tbsp olive oil, 1 small onion, finely chopped, 1 aubergine, cut into small cubes, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp Aleppo pepper or paprika, plus extra for sprinkling, 1–2 tsp sea salt flakes, to taste and 500g beef mince.
See the recipe in Nigella’s new book titled: At My Table: A Celebration of Home Cooking
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What is the track/artist playing in the background of Nigella Lawson’s “At My Table” Episode 2 when she’s preparing the Lebanese dish beef and aubergine fatteh?