Middle Eastern ‘Nachos’

User Reviews

4.2

21 reviews
Good
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    35 mins

  • Servings

    6

  • Calories

    358 kcal

  • Course

    Appetizer

  • Cuisine

    American

Middle Eastern ‘Nachos’

These Middle Eastern 'Nachos' are my take on one of our favorite appetizers, perfect for Game Day snacks or a romantic dinner for two ~ you decide!

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Ingredients

Servings
  • 4 round pita breads
  • olive oil
  • onion salt
  • 1 lb top sirloin steak Certified Angus Beef® brand
  • 1 1/2 tsp Baharat seasoning
  • 1 cup canned chickpeas drained and well rinsed
  • 1/2 tsp ground cumin
  • 1 Jalapeño finely minced, seeds and all

tahini sauce

  • 1/2 cup Greek yogurt
  • 1/2 cup Tahini stir well before measuring
  • 4 Tbsp lemon juice about 1 lemon
  • 1/4 tsp salt more to taste
  • 1 clove garlic finely minced
  • 1/3 cup cold water
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Instructions

  1. set oven to 350°F.
  2. Cut each pita round into 4 quarters, and then cut each quarter into 3 triangles. Lay the bread out in a single layer on a baking sheet. Lightly brush the top of each triangle with olive oil, and then sprinkle with onion salt. Bake for about 8-9 minutes, or until golden. Flip, and bake for another 4-5 minutes. Let cool and then arrange the pita triangles in a single layer on a serving platter.
  3. Put the chickpeas in a small saucepan and cover with water. Bring to a simmer, then turn off the heat, cover, and set aside to keep warm.
  4. Whisk together the tahini sauce ingredients, adding the 1/3 cup water to loosen it up to make a thick but pourable sauce. Add more water if necessary. Taste to adjust the salt or lemon juice.
  5. Cut the steak into small 1/2 inch cubes. Season with the baharat spice. Heat a heavy skillet on medium high until quite hot. Add a small amount of olive oil to the pan and then, working in 2 batches, brown the meat, letting it sear on the first side, and then shaking it around to brown it all over. You're looking for some good color on the beef, so make sure you've got a pretty high heat. This will only take a few minutes.
  6. Drain the chickpeas well, and spoon them over the pita chips. Sprinkle them liberally with the cumin. Follow with a layer of the tahini sauce, and then add the meat. Top with the toasted pine nuts and another drizzle of the sauce. Scatter the jalapenos over all.
  7. Serve immediately.

Nutrition Information

Show Details
Serving 1 Calories 358kcal (18%) Carbohydrates 31g (10%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Trans Fat 0.002g Cholesterol 45mg (15%) Sodium 430mg (18%) Potassium 490mg (14%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 46IU (1%) Vitamin C 8mg (9%) Calcium 109mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 358 kcal

% Daily Value*

Serving 1
Calories 358kcal 18%
Carbohydrates 31g 10%
Protein 27g 54%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 5g 25%
Trans Fat 0.002g 0%
Cholesterol 45mg 15%
Sodium 430mg 18%
Potassium 490mg 10%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 46IU 1%
Vitamin C 8mg 9%
Calcium 109mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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4.2

21 reviews
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