Name: Middle Eastern Nachos
Yield: 2-4
Ingredients: Half batch of za’atar pita chips; ½ cup cherry tomatoes, cut in half; 1 Persian cucumber, cut in quarters lengthwise and then into 1/4” dice (about 1 cup); 1 tsp Shabazi blend; 1 jalapeno, sliced thinly (optional); ½ cup roughly chopped cilantro; ½ cup pickled red cabbage or finely diced red onion; ½ cup pitted olives; --; ½ cup tahini; 2 tsp Curcumade blend; ¼ cup water; ¼ cup lemon juice; ¼ tsp fine sea salt; -; 4 pitas, the thin, flat kind; ¼ cup za’atar; 2 tsp fine sea salt; ½ cup olive oil

I love nachos as their own food group. With corn chips, flour tortilla chips, Itskale chips, and of course pita chips. These nachos are a fun take on the classic using Middle Eastern ingredients. They are beautiful to look at and delicious to snack on with a group or to have a good 1:1 catch up with a friend.

Middle Eastern Nachos

Author

Helen Park

Servings

2-4

Category

Snack

Appetizer

Ingredients

Half batch of za’atar pita chips
½ cup cherry tomatoes, cut in half
1 Persian cucumber, cut in quarters lengthwise and then into 1/4” dice (about 1 cup)
1 tsp Shabazi blend
1 jalapeno, sliced thinly (optional)
½ cup roughly chopped cilantro
½ cup pickled red cabbage or finely diced red onion
½ cup pitted olives
--
½ cup tahini
2 tsp Curcumade blend
¼ cup water
¼ cup lemon juice
¼ tsp fine sea salt
-
4 pitas, the thin, flat kind
¼ cup za’atar
2 tsp fine sea salt
½ cup olive oil

Directions

On a serving tray, arrange the pita chips and top with the tomatoes, cucumber dice tossed with Shabazi, jalapeno, cilantro, pickled red cabbage (or onion) and olives evenly over the chips.
Drizzle with Turmeric Tahini Sauce and enjoy!
To cut the pita chips, lay each pita flat on a cutting board and split them open by running a small knife around the seam of the pita.
Cut each pita into eight wedges,
Preheat the oven to 300°F.
Divide the pita chips onto baking trays, making sure they are in single layers to cook evenly.
Combine the za’atar and fine sea salt together and dust evenly over the pita triangles.
Drizzle the olive oil evenly over the chips and bake for 24-40 minutes, rotating the trays halfway, until crisp and golden brown. The chips should be completely crispy.