I made this after seeing a recipe for beef Fatteh and, apart from the beef, it sounded right up my street. Spiced mince (veggie in my recipe), doused with garlicky, lemony, tahini laced yoghurt all to be scooped up with toasted pitta triangles. Yes, yes, yes!
The greedy part of me was worrying that I might still be hungry at the end of this meal. After all, thought I, it’s essentially a plate of dips. I needn’t have fretted though – this is really satisfying and appetite sating, no need for an emergency extra course!
This is turned out to be a perfect family feast. I have an inkling that much of the fatteh’s appeal to children comes from not needing to use a knife and fork as much as the punch of gorgeous flavours.
If you don’t want to use veggie mince just use a couple of cans of beans or chickpeas. I’ve also tried a combo of mince, beans and chickpeas. And really you could add any veg you happen to have in your kitchen. Try adding peas, sweet potato, sweetcorn or even fresh tomatoes to the mix. Just remember that you may need to cook a little longer depending on the veg you choose.
Easy Veggie Fatteh
Serves 4 – 6
For the mince
- 1 onion, chopped
- 2 carrots, chopped quite small
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chilli flakes
- 1 bag of veggie mince
- 1 can of beans (here I used black beans) or chickpeas
- 1 stock cube
For the yoghurt sauce
- 400ml Greek yoghurt
- 1 fat garlic clove, crushed
- A heaped tablespoon tahini
- Juice of one lemon
- 1 teaspoon salt flakes
- 6 pitta breads
- A handful or 2 of pumpkin seeds, toasted
- A small handful coriander or mint leaves, chopped
- First, make your mince / bean component: Start by gently frying your onion and carrots for about 8 minutes, stirring occasionally. Then stir in the spices.
- After a minute or so tumble in the mince and crumble in the stock cube. Add a couple of tablespoons of water, stir, then cook with a lid on for 5 minutes. Add the beans and / or chickpeas and continue to cook over a really gentle heat while you get on with the rest.
- Preheat your oven to 180C. Split open your pitta breads and cut into triangles. Place on a baking sheet and toast in the oven for 10 minutes or until they are good and crisp. Once crisp, remove from the oven.
- Meanwhile, mix together the yoghurt sauce ingredients in a heatproof bowl that you can sit over a saucepan.
- Simmer a little water in your saucepan then place the yoghurt sauce bowl on top and heat gently. You want this to be warm rather than hot. Give it a little stir every now and again.
- When everything is ready, scatter pitta triangles onto each plate then spoon on the the mince and pour over the yoghurt sauce.
- As a final flourish, scatter over your toasted pumpkin seeds and chopped herbs. Then get scooping.