- Pita Bread (4 cut into triangles)
- Ground Beef (1 lb)
- Aubergine (1 large cut into small cubes)
- Aleppo pepper (1 tablespoon)
- Cumin seeds (2 teaspoon)
- Coriander powder (1 teaspoon)
- Onion (medium sized finely chopped)
- Yogurt (2 cups)
- Tahini (3-4 tablespoon)
- Lemon juice (1 lemon)
- Garlic (2 minced)
- Pine nuts (50 grams/ 1.7 oz toasted)
- Mint leaves (1 tablespoon finely shredded)
- Olive oil
- Sea salt
Preheat the oven to 400°F. Spread the pita triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp. Set the pita triangles aside for the moment.
Beat the yogurt, tahini, lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt.
In a pan, bring a cup of water to boil and place the bowl with the yogurt mixture on top of the pan and whisk till the yogurt is mixture is slightly over room temperature and has the consistency of whipped cream and then set aside.
In a pan, add some olive oil and once hot add the cumin seeds and let it crackle. Then add the onions and cook it on medium heat for 7 minutes till the the onions have a golden brown color.
Add the aubergine to the pan and cook for 10 minutes stirring continuously making sure the aubergine doesn’t stick to the bottom of the pan.
Add the coriander powder, aleppo pepper and sea salt. Continue cooking for a minute or two.
Now, add the minced beef to the pan and mix it well. Cook for 10 -15 minutes or until the the meat is cooked through.
Now for the final assembly, spread out the toasted pita bread on a plate. Top it with the beef and aubergine mixture, followed by the yogurt-tahini sauce. Dust it with some aleppo pepper and lemon zest and scatter the toasted pine nuts, mint leaves.