Nigella describes these as “Middle-Eastern nachos”. It is a subtly textured, richly flavored arrangement of toasted pita bread with a meaty topping of beef and aubergine and a garlicky tahini sauce. This is meant to be put in the center of the table and shared.
4 pita breads, split oven and cut into triangles
For the topping:
1 1/4 cups Greek yogurt
5 tbs. tahini, at room temperature
3 tbs. lemon juice
2 cloves garlic, minced
1-2 sea salt flakes
For the beef:
3 tbs. regular 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 more for sprinkling
1-2 tsp. sea salt flakes
1 lb. minced beef
To sprinkle over:
1/2 cup pomegranate seeds
1/4 cup toasted pine nuts
1 tbs. chopped fresh mint
Heat the oven to 400°F. Arrange the pita triangles on a large baking sheet and toast for 10-15 minutes until crisp.
Beat the yogurt, tahini, lemon juice and garlic together. Add salt to taste.
For the meat, warm the oil in a heavy saucepan and cook the onions, stirring occasionally, over a medium-low heat for 5 minutes. Turn the heat down and continue to cook until soft and golden, about 4 minutes longer.
Turn the heat up to medium, tumble in the aubergine cubes and stir well. Cook for 10 minutes, stirring frequently. Stir in the cumin, coriander, Aleppo pepper or paprika and 1 tsp. of the salt. Add the beef and, breaking it up with a wooded spoon, stir until cooked through, about 10 minutes. Taste and see if you need more salt.
Sit the bowl of the yogurt mixture over a pan of just simmering water. Stir until it is slightly room temperature and has the consistency lightly whipped cream.
To assemble, place the pita triangles on a large platter. Top with the beef mixture, followed by the yogurt sauce. Scatter over the pomegranate seeds, pine nuts and mint. Sprinkle with a little Aleppo pepper or paprika and serve.