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.
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)
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.