Lamb mince and green olive fatteh

Ingredients

• 4 large Lebanese pita
• 60 ml (¼ cup) extra virgin olive oil, plus extra for frying the lamb
• 1 cinnamon stick
• 400 g can chickpeas, drained and rinsed
• 250 g lamb mince
• salt, to taste
• 1 tbsp baharat or garam masala
• 1 tbsp pomegranate molasses
• 100 g (½ cup) green olives
• ¼ tsp smoked paprika (or sweet paprika), plus extra to serve
• 60 g (¼ cup) ghee
• 2 tbsp pine nuts
• 2 tbsp finely shredded parsley
• 2 tbsp finely shredded coriander

Sauce

• 500 ml thick Greek yoghurt
• 1 lemon, juiced
• 2 tbsp tahini
• 2 garlic cloves, crushed

Instructions

1. Preheat the oven to 180˚C. Brush the pita all over with olive oil, cut into strips and place on a wire rack. Bake for 5 - 10 minutes or until crisp and browned. Remove from the oven and allow to cool.
2. Meanwhile, place the cinnamon stick in a small saucepan with 500 ml (2 cups) water and bring to a simmer. Add the chickpeas and simmer for 5 minutes or until warmed through. Remove from the heat and set aside.
3. Heat a little extra olive oil in a large frying pan over high heat. Fry the lamb mince until browned, then season well with salt and add the baharat and pomegranate molasses. Add a few tablespoons of the chickpea cooking water and simmer until cooked through and dry.
4. For the sauce, place all the ingredients in a bowl and stir to combine. Stir in a few spoonfuls of the chickpea water to thin it to a pouring consistency. Season to taste with salt.
5. Place the pita on a serving plate. Scatter with the lamb mince, chickpeas and green olives. Pour over the sauce and sprinkle with paprika.
6. Heat the ghee in a small saucepan over medium heat. Add the pine nuts and stir until golden. Pour the ghee and toasted pine nuts over the yoghurt sauce and scatter with parsley, coriander and extra paprika.

Photography by Kitti Gould.

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