Middle Eastern style nachos
A Lebanese take on a beloved family classic
Serves
4 - 6
Prep Time
1 mins
Cook Time
20 mins
Swap out your regular nachos for this high protein and tasty lamb version. Full of the flavours of the Middle East, the toasted pita triangles turn into a healthier version of tortilla chips, perfect for scooping up the tangy mince and toppings. Don't skip the green tahini sauce, it's easy to blitz together and brings a creamy herby goodness to this dish. It'll keep for a week in the fridge and is great on everything!
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2 Tbsp tahini
¼ cup cottage cheese
¼ cup chopped fresh parsley
¼ cup mint leaves
2 garlic cloves
2 Tbsp lemon juice
A pinch kosher salt
500g Quality Mark lamb mince
2 tsp olive oil
2 garlic cloves
minced½ onion
diced1 tsp ground cumin
1 tsp ground coriander
1 tsp ground sumaci
1 tsp paprika
2 Tbsp pomegranate molasses
4 wholemeal pita bread
cut into triangles and toastedA big handful fresh mint
½ cup cherry tomato
quartered100g pomegranate seeds
50g feta
crumbly1 Tbsp toasted pine nuts
Method
Throw all the ingredients into a blender and blitz until smooth. Taste and adjust for seasoning, or if you need it a little thicker, add a tablespoon more of tahini. Set aside.
Heat the oil in a large frying and once hot, add your mince and spices. Cook for 5 minutes, breaking up the mince as you go.
Add your garlic and onion and gently cook down until the onion is translucent and the mince is browned all over.
Add the pomegranate molasses and stir through, it should look brown and glossy.
Turn the heat down and keep cooking for another 5 minutes and then get everything ready to assemble on a platter.
Spread out your pita triangles and top with the mince. Add your creamy green sauce, and add your mint, cherry tomatoes and sprinkle with pomegranate seeds, crumbled feta cheese and toasted pinenuts.
Nutrition Information per Serving (241g)
This nutrition analysis is based on 6 serves.
