In this variation on the Saudi Eggplant Fatteh, the bread element is pancakes similar to anjero (Somali Pancakes) or the sweet hand pies, or qatayef, rather than toasted bread. Usually the pancakes are bought from specialist makers but I sometimes use English crumpets that I cut in half. And instead of the vegetables, there is a layer of ground meat cooked in a tomato sauce. In the Syrian town of Hama, they have a similar meat and yogurt dish that is served without the bread element.

SERVES 6

INGREDIENTS

• ¼ cup (60 ml) vegetable oil
• 2 small onions (7 ounces/200 g total), halved lengthwise and cut into thin wedges
• 4 cloves garlic, minced to a fine paste
• 1 pound 2 ounces (500 g) ground lamb shoulder
• 1½ teaspoons finely ground black pepper
• ½ teaspoon ground cumin
• Pinch of ground cinnamon
• Two 14-ounce (400 g) cans whole peeled tomatoes, drained and finely chopped
• Sea salt
• 1¾ pounds (800 g) small pancakes (see headnote)
• 2 cups (17 ounces/500 g) Greek yogurt
• Cumin seeds, for garnish

INSTRUCTIONS

1. Heat the oil in a large skillet over medium heat.
2. Add the onions and sauté, stirring occasionally, until golden.
3. Add the garlic and sauté until fragrant.
4. Add the ground lamb and cook, breaking up any lumps, until it is no longer pink, about 5 minutes.
5. Add finely ground black pepper, ground cumin, pinch of ground cinnamon, tomatoes and salt to taste. Cook until the sauce has thickened.
6. Spread out the qatayef on a serving platter.
7. Spoon the meat mixture all over, leaving some of the edges showing.
8. Cover with yogurt, leaving bits of meat showing to break the white.
9. Sprinkle with cumin seeds and serve immediately.