Middle Eastern Nachos
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.
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
Turmeric Tahini Sauce
For the chips
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!
For the chips
- 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.
