Switch up your regular nachos with this DELICIOUS and colourful version, loaded with Middle Eastern style flavours. Beef mince is cooked down into a sticky, spiced sauce and then loaded on top of crispy baked pitta chips, quick pickled cucumber, lots of herby tahini sauce, creamy feta and pomegranate seeds. Serve them up, sharing style, and let everyone dig in!
Based on 4 servings, adjust as needed.
Heat your oven to 180C fan and line a baking tray with parchment paper. Cut each pitta in half, opening the pocket so you’re left with two circles. Slice them into triangles, toss with olive oil and a good pinch of salt, then arrange on one layer on the lined tray. Bake for 12 minutes or until golden and crispy.
Add the tahini, half the chopped parsley, lemon juice and a good pinch of salt to a small bowl, along with a good splash of water (slightly less than the tahini). Use a fork to mix into a smooth sauce, with the consistency of double cream. If it’s too thick, add a little more water. It will thicken up as it sits, so don’t worry if it looks a bit watery.
Heat a little olive oil in a large pan over medium heat, then add the cumin, cinnamon, smoked paprika, chill flakes, sumac (if using), crushed garlic and a pinch of salt. Cook, stirring, for a couple of minutes. Add the beef mince, break it up with your spatula, and then stir it through the spices. Cook until lovely and brown, then pour in the pomegranate molasses (or honey mixed with lemon) and stir it through the mince. Cook, stirring, for another couple of minutes, until it’s lovely and glossy. Remove from the heat.
I like serving this as one big sharing plate where everyone can help themselves – but you can make individual portions if you prefer! Pile the pitta chips onto a large plate, then load on the sticky beef mince. Follow with a very good drizzle of the herby tahini sauce, then scatter over the diced cucumber, crumbled feta, remaining parsley and pomegranate seeds.