Middle Eastern ‘Nachos’ Appetizer
Description
Make a fun twist on the typical appetizer with this interesting take on nachos. They have a wonderful flavor and are easy to make. They could also be served as the main dish, if desired.
Ingredients
4 round pita breads
olive oil
onion salt
1 c. canned chickpeas, drained and well rinsed
Tahini Sauce:
1/2 c. Greek yogurt
1/2 c. tahini (stir well before measuring)
freshly squeezed juice of 1 lemon, about 4 T.
1/4 t. salt, or more to taste
1 clove garlic, finely minced
1/3 c. cold water
1 lb. top sirloin steak, cut into 1/2 inch cubes (with marbling, the little white flecks within the meat)
olive oil
1 1/2 t. baharat seasoning
1/2 t. ground cumin
toasted pine nuts
1 jalapeno, finely minced, seeds and all
Directions
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Preheat oven to 350 degrees.
Cut each pita round into 4 quarters; 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; sprinkle with onion salt. Bake for about 8-9 minutes, or until golden. Flip over; bake for 4-5 minutes. Let cool. Arrange the triangles in a single layer on a serving platter.
Put chickpeas in a small saucepan; cover with water; bring to a simmer; turn off heat; cover; set aside to keep warm.
Whisk together tahini sauce ingredients, adding the 1/3 c. cold 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.
Cut steak into cubes; season with the baharat spice.
Heat a heavy skillet on medium high heat until very hot; add a small amount of olive oil to the pan; working in 2 batches, brown meat, letting it sear on the first side, and then stirring to brown all over. There should be some good color on the beef, so make sure there is a pretty high heat. This takes just a few minutes.
Drain the chickpeas well; spoon over the pita chips; sprinkle liberally with the cumin. Follow with a layer of the tahini sauce; add the meat; top with the toasted pine nuts and another drizzle of the sauce. Scatter the jalapenos over the top.
Serve immediately.
6 appetizer servings.