top of page
Search

Beef and Kasundi Fatteh

One of our hero dishes from Forage 2019, Franklin Road Preserves’ Beef and Kasundi Fatteh is an easy and delicious recipe jammed packed with some of region’s finest produce.


Perfect dish for any occasion.


Ingredients


For the beef – kasundi layer 2 tablespoons olive oil 500 grams minced beef 1 jar Franklin Road Kasundi (mild, medium or hot to taste)

To sprinkle over 125 grams pomegranate seeds 50 grams toasted pinenuts 1 tablespoon mint (finely shredded leaves)

For the base 1 pack Franklin Road Spelt Lavosh

For the topping 2 cups greek yoghurt 75ml tahini (at room temperature) 1 – 2 lemons (to give 45ml of juice) 2 cloves garlic (peeled and minced) 1 – 2 teaspoons salt flakes (to taste)


Method

1. Beat the yoghurt, 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. Put to one side while you cook the kasundi-beef layer.


2. Pour olive oil in a pan on high heat, add the mince using a potato masher to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 30 minutes, stirring occasionally, until the meat is cooked through. Add the kasundi stirring thoroughly, keep warm or reheat to serve.

3. Combine the topping ingredients beat well until the yoghurt has the consistency of lightly whipped cream.

4. For the assembly: place the lavosh on a large round plate. Top with the kasundi-beef mixture, followed by the yogurt-tahini sauce. Sprinkle with the Aleppo pepper (or paprika, if you’re using that) to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves.

74 views0 comments

Recent Posts

See All

Slow Cooked Pork with Brinjal Kasundi

The recipe inspiration for this irresistible slow-cooked pork came from @karen_martini. The delicious single-pot recipe requires no skill, but the result is impressive. Ingredients 2kg boneless pork

Chicken & Kasundi Soup

500g chicken breast sliced into bite size pieces 6 cups chopped (1 cm squares) winter vegetables (celery, carrots, parsnip, turnip, swede, kumara, pumpkin, spinach, beans or leeks – any or all of thes

Spicy Meat Balls with Brinjal Kasundi

Ingredients: 500g pork or chicken mince 2 eggs lightly beaten ½ cup bread crumbs 200g pureed brinjal kasundi (hot, medium or mild to taste) Plain flour Combine mince with eggs, bread crumbs and kasund

Comments


bottom of page