Middle Eastern Style Nachos

Name: Middle Eastern Style Nachos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Pomegranate Seeds; 15g Flat Leaf Parsley, chopped; 1 tsp Cumin; 1 Lemon, juiced; 4 Pitta Breads; 2 tbsp Olive Oil; 1 tsp Sumac, or za'atar; 4 Garlic Cloves, crushed; 2 tbsp Pomegranate Molasses, or honey mixed with a little lemon juice; 1 Cucumber, diced; Maldon Salt, to taste; 1 tsp Chilli Flakes; 500g Beef Mince; 1 tsp Smoked Paprika; 100g Tahini; 1 tsp Cinnamon; 50g Feta Cheese

by Dished by Kate

Beef

Dairy Free

4.2

10m prep time

30m total time

Easy level

17 ingredients

Middle Eastern Style Nachos recipe by Dished by Kate

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!

Method

Based on 4 servings, adjust as needed.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ingredients
Based on 4 servings

2 tbsp Pomegranate Seeds 1 x Sainsbury's Pomegranate 80g
15g Flat Leaf Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
1 tsp Cumin 1 x Sainsbury's Ground Cumin 43g
1 Lemon, juiced 1 x Sainsbury's Lemons
4 Pitta Breads 1 x Sainsbury's White Pittas x6
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
1 tsp Sumac, or za'atar 1 x Sainsbury's Sumac 45g
4 Garlic Cloves, crushed 1 x Sainsbury's Garlic
2 tbsp Pomegranate Molasses, or honey mixed with a little lemon juice 1 x Odysea Pomegranate Molasses 250ml
1 Cucumber, diced 1 x Sainsbury's Whole Cucumber
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
1 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
500g Beef Mince 1 x Sainsbury's British or Irish 5% Fat Beef Mince 500g
1 tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
100g Tahini 1 x Sainsbury's Tahini, Inspired to Cook 300g
1 tsp Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
50g Feta Cheese 1 x Sainsbury's Greek Feta Cheese 200g