I first encountered fatteh in one of my Levantine cookbooks and saw an adaptation recently using halloumi that I thought would be fun to try in Sabrina Ghayour’s Persiana Everyday. I decided to swap out the ground beef for lamb which I think works better and is more traditional. It’s known as an Egyptian dish that is sometimes served for breakfast, but it works great for dinner or a mezze with friends. As it is communal, similar to nachos, it can be placed in the middle of a table and enjoyed by all!
Ingredients
1 pound ground lamb
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
9 oz. halloumi
Sea salt and fresh ground black pepper
¾ cup Greek yoghurt – whole milk
2 tbsp. tahini
1 garlic clove, minced
½ lemon juiced
1 tbsp. pomegranate molasses
Pomegranate seeds
Chopped fresh cilantro
Pita bread for serving
1. Add ground lamb to a large frying pan and break it up, adding the spices and garlic powder. Season with salt and pepper and cook until the meat is browned, then set aside.
2. Heat another frying pan over a medium heat, pour in a small amount of vegetable oil and heat until it sizzles. Line a plate with paper towels. Cut the block of halloumi in half lengthways, then cut each piece into four equal fingers. Cut each finger into three equal chunks. Add the halloumi to the hot oil and fry until golden-brown on all sides. Once the halloumi is cooked, remove from the pan with a slotted spoon and transfer to the paper towel lined plate.
3. To make the tahini yogurt, place a small saucepan over a gentle heat, add the ingredients with a pinch of salt and pepper and stir until well combined. Warm through, then remove from the heat.
4. To serve, arrange the halloumi on a platter, then top with the beef, followed by the tahini yogurt, pomegranate molasses, pomegranate seeds and the cilantro. Serve with pita bread warmed in the oven and a Greek salad.
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