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Triangle chips loaded with beef and veggies and white sauce along with garnish. Visible from a side
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5 from 3 votes

Beef Middle Eastern Nachos

A fusion of Medditerranean spices, with beef, pita bread and a tahini dip served in nacho like style
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Snacks, Sides and Starters
Cuisine: Continental, Fusion Food
Servings: 5 servings
Calories: 459kcal
Author: Wajiha

Ingredients

Meat topping

  • 250 gm ground beef
  • 1 cup eggplant chopped small
  • 1 tsp garlic ginger paste
  • 1 tbsp sumac powder
  • 1 tsp cumin powder
  • 2 tsp salt or to taste
  • 2 tsp paprika powder
  • 1 tbsp pomegranate molasses or 2 tbsp lemon juice
  • 1/3 cup olive oil
  • 1 1/2 cup chopped onion or 2 medium
  • 1 1/2 cup chopped tomatoes or 2 medium
  • 1 cup bell pepper chopped 1 large
  • 1/2 cup chopped parsley

Tahini sauce

  • 1 1/2 cup yogurt
  • 4 tbsp tahini
  • 1/2 tsp salt or to taste
  • 1/2 tsp crushed black pepper
  • 1/2 tsp cumin powder

Pitachips

  • 4 large pita bread
  • Olive oil to drizzle
  • salt to taste

Garnish

  • Chopped parsley
  • Drizzle of olive oil
  • 10 to 12 almonds

Instructions


  • Almonds
  • Soak almonds in boiling water for 10 mins.
  • Slice them into thin slivers and fry until golden brown. Set aside
  • Pita chips
  • Preheat the oven at 200°C (400°F)
  • Cut Pita bread into triangles, opening all the triangles to reveal two pieces each.
  • Drizzle a baking pan with olive oil and sprinkle some salt.
  • Place your pita chips on top of the baking pan and drizzle some more olive oil and salt on top.
  • Bake for 10 mins or until the chips come out crispy. Keep a close eye on the chips after 10 mins have passed.
  • Remove the chips and keep aside to cool down,
  • Meat topping
  • In a pan, add oil and meat on medium high flame. Saute till the meat changes color and water from meat dries up.
  • Add garlic ginger paste and all the spices and saute the mince for 2 mins.
  • Add in the chopped eggplant and sautee for another 2 mins.
  • Add 1 cup of water and cover the pan. Reduce the flame to medium and let it cook for 15 mins or until eggplant is soft.
  • Once the eggplant is cooked, add in chopped tomatoes, onions and capsicum. Saute at medium flame for another 3 to 4 mins.
  • Add in your pomegranate molasses and chopped parsley and turn off the flame.
  • Tahini Sauce
  • Add all the ingredients for the sauce in a bowl and whisk till combined well.
  • Assembling
  • Layer the pita chips on a plate and drizzle 1/4th of the tahini sauce on it.
  • Add the minced meat layer
  • Add the remaining tahini sauce on top of the minced meat.
  • Garnish with fried almonds and parsley.
  • Serve immediately.

Notes

You can use spring rolls sheets instead of pita chips or regular nacho chips as well.
If you have to serve the nachos later, prepare the components and don't assemble until needed.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 27g | Protein: 16g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1350mg | Potassium: 621mg | Fiber: 3g | Sugar: 19g | Vitamin A: 105IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 3mg