Middle Eastern ‘Nachos’ Appetizer
Recipes Appetizers Beef Main Dish Other ethnic food
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.