Middle Eastern Nachos
Indulge in the exotic flavors of Middle Eastern nachos! This vegetarian twist on the classic snack layers crispy pita chips with savory vegan mince, tangy feta and vibrant pomegranate seeds, all finished with a sprinkle of sumac.
Ingredients
- 4 pita bread
- ½ tablespoon olive oil
- ½ medium onion chopped
- 400 g vegan 'minced meat'
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 medium pomegranate
- 70 g feta crumbled (you can use vegan cheese for a vegan version)
- 1 teaspoon sumac
Instructions
- Heat the oven to 200°C (392°F).
- Cut the pita bread into triangles, like nachos.
- Spread the triangles on a baking tray in a single layer and bake for 15 minutes, or until they are lightly browned on the edges and crispy. Remove the tray from the oven and leave the triangles to cool.
- Heat a frying pan on medium heat, add the olive oil and chopped onion. Sauté the onion for 3-4 minutes until it becomes soft, then add the vegan mince and spices.
- Mix and cook, stirring from time to time and breaking it into small pieces, for around 5-7 minutes.
- Arrange the pita nachos on a plate, add the cooked topping, then decorate with pomegranate seeds and crumbled feta. Sprinkle with sumac and serve. Assemble and top just before serving for maximum crunch.
Notes
Assemble and top the nachos just before serving so the pita chips stay crunchy. For a fully vegan version, swap the feta for your favorite vegan cheese.