Lebanese Nachos

I have lived in Texas a long, long time; and it is virtually impossible to live in Texas and not to become enamored with Mexican and Tex-Mex  cuisine!

Nachos are the star of Tex-Mex food! There is no one in Texas that does not love an order of nachos to nibble on at a football game or at any gathering; they are irresistible. Fried tortilla chips, refried beans cooked in lard, melted gooey cheese spread on top dripping everywhere, a sprinkle of jalapeño peppers and you are in hog heaven.

I am going to make these nachos, Lebanese-style, (on the lighter side).

My Lebanese Nachos are based on what is called fatteh in Lebanese cuisine; a layering of meat or legume or vegetable with toasted pita croutons and a final layer of garlicky yogurt topped with toasted pine nuts and almonds.

INGREDIENTS: 6 servings

  • 2 cans of chick peas (or boil one cup of chick peas, soaked overnight with a teaspoon of baking soda)
  • olive oil as needed
  • ground cumin
  • pinch of allspice, cinnamon, salt, pepper
  • 8 cloves of garlic (use to taste) mashed in a mortar (preferably) with a pinch of salt
  • 1  pound of lowfat yogurt
  • 1 or 2 tablespoons of tahini
  • 1/4 cup of pine nuts, fried until caramel-colored in a dab of butter or olive oil

METHOD:

Step 1: Cut and toast the pita chips

  1. Using kitchen scissors, cut the pita breads in even triangles; place on a baking sheet and toast in a 300F oven till crisp and dry, about 20 minutes.

Step 2: Cooking and seasoning  the chick peas

  1. Rinse the chick peas well and place back in a pot with about 3 cups of water; cook for a long time until they become really tender; when the mixture is soupy and boiling add a few ice cubes and wiggle the mixture  with two wooden spoons to release a bunch of skins and discard all the skins you get a hold of; that is an optional step, you can also eat the skins, no problem! Boil all the water out.
  2. Use a potato masher or an immersion blender and mash a good portion of the beans. Keep a few whole for looks; add some olive oil (as much as you like) and a generous pinch of cumin, a smaller pinch of allspice and cinnamon and black pepper. Add the mashed garlic to taste. I like A LOT, so there is no rule here. You want the mixture to be thick and a bit on the dry side so it will adhere to the pita chips.

Step 3:Prepare the yogurt topping

  1. Pour the yogurt into a bowl; add the mashed garlic (I used about 3 cloves) with salt and one generous tablespoon of tahini. Mix well, taste and set aside.

ASSEMBLY:

  1. Place all the pita chips on a serving platter; plop a tablespoon of chick pea mash on each chip; right before serving, plop a generous tablespoon of yogurt and sprinkle some toasted pine nuts. Serve.

Lebanese Nachos

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46 Comments

  1. Posted March 25, 2010 at 3:20 pm | Permalink

    What an absolutely brilliant idea and they look delicious! If MIddle Eastern restaurants (or places like Fridays, for that matter) saw this, they’d pilfer it right off your page! lol Beautiful recipe, beautiful lady, beautiful blog :)

  2. Posted March 25, 2010 at 4:00 pm | Permalink

    I love your version of Nachos. With Tahini…great.

  3. Posted March 25, 2010 at 5:03 pm | Permalink

    I love them…..great starters and eat enough for a filling main!!!!!!!!

  4. Posted March 25, 2010 at 5:07 pm | Permalink

    That’s awesome… we made fatta a couple years ago and called them middle eastern nachos… :)

    http://www.weheartfood.com/2008/04/lamb-and-spinach-fatta-fattet-sabanikh.html

  5. Posted March 25, 2010 at 5:36 pm | Permalink

    This is such a clever idea, I’ve got to try it! I love how they look like nachos but are actually much healthier!

  6. Posted March 25, 2010 at 5:57 pm | Permalink

    Those Lebanese nachos look fantastic! I love tahini……I have to try these. I am loving Lebanese food :)

  7. Posted March 25, 2010 at 6:27 pm | Permalink

    Although I do like tex-mex. I have to say that I like your nachos better. tahini just speaks to me way more than saturated fat does. What can I say…

  8. Posted March 25, 2010 at 7:44 pm | Permalink

    This is awesome. Can I tell you how much I LOVE fusion food? The amount of incredible, novel creations you can come up with is stunning.

  9. Posted March 25, 2010 at 8:25 pm | Permalink

    I know what you mean about the Tex Mex influence, you can’t go anywhere without adding a touch of Tex Mex in the lone star state.

    This looks like a GREAT snack!

  10. Posted March 25, 2010 at 9:50 pm | Permalink

    I’m loving all your Lebanese recipes! These look scrumptious!

  11. Posted March 25, 2010 at 9:55 pm | Permalink

    I love nachos and I definitely love your fat-free version with pine nuts and yoghurt! very pretty!

  12. Posted March 25, 2010 at 10:07 pm | Permalink

    I absolutely love this idea! Hysterical to think of this as Tex-Mex, but however you want to label it, it looks scrumptious…

  13. Posted March 25, 2010 at 10:19 pm | Permalink

    this is a complete differently different nachos, but just loved it….nice change from the usual …lovely clicks and very nice recipe…

  14. Posted March 25, 2010 at 11:49 pm | Permalink

    Ooh, how my gallbladder loves the phrase “minus all that fat”! Looks fabulous, thank you.

  15. Posted March 26, 2010 at 1:06 am | Permalink

    I prefer these Lebanese nachos as they are closer to my taste preferences and would definitely like to try them.

  16. Posted March 26, 2010 at 3:09 am | Permalink

    You are creative! I love it….delicious and easy to prepare. Great for parties, too.

  17. Posted March 26, 2010 at 5:06 am | Permalink

    Wow, those look great! Is the yogurt greek or more like standard US yogurt?

  18. Posted March 26, 2010 at 5:19 am | Permalink

    Oh my WORD, these look too good! I never would have thought to use chickpeas & pita chips for nachos. I am in love!! And the yogurt topping?? Can’t wait to try!!

  19. Posted March 26, 2010 at 6:15 am | Permalink

    Chickpeas anything, I’m there!

  20. Posted March 26, 2010 at 7:15 am | Permalink

    These look wonderful! I’m so glad you posted this – since you mentioned Lebanese nachos I’ve been fantisizing about what they might look like. What’s not to love here? Crunchy, tasty, creamy… and without all that Tex-Mex fried and fat-laden guilt! Thank you!

  21. Posted March 26, 2010 at 7:24 am | Permalink

    Love your Fatteh, what a creative idea to serve it as nachos…
    I made the tahini version the other day, still need to work on the posting.

    I made my yogurt and now I am going to do the home made shanklish… it will take a week to rippen… will be ready for after Easter….
    for sure i will do a step by step posting.

  22. Posted March 26, 2010 at 10:03 am | Permalink

    Hi Joumana – I love your creativity fusing lebanese cuisine with age old classics from around the world. How lovely!

    Your flavors are so clean and refreshing. What’s not to love?

    Ciao, Devaki @ weavethousandflavors

  23. Posted March 26, 2010 at 10:11 am | Permalink

    hey, i saw this bitersweet post about Dubrovnik and thought of you: http://thrumykitchenwindow.blogspot.com/2010/03/discovering-dubrovnik.html. I loved Mariana’s beautiful writing.

  24. Posted March 26, 2010 at 10:55 am | Permalink

    Very creative! I love that these are lighter and healthier too.

  25. Posted March 26, 2010 at 11:10 am | Permalink

    Ce qui s’appelle une cuisine sans frontières.
    Tout est revu autrement et le résultat est fabuleux.
    A bientôt.

  26. Posted March 26, 2010 at 11:16 am | Permalink

    Love this nachos makeover! Will make these for my husband!

  27. Posted March 26, 2010 at 11:26 am | Permalink

    Fabulous idea. Quick and easy to make too.
    Mimi

  28. Posted March 26, 2010 at 11:28 am | Permalink

    Je suis fan des nachos en effet, ta version doit être aussi très bonne (et moins culpabilisante!). Très bonne idée de l’avoir revu “à ta sauce”!
    Gros bisous!

  29. Posted March 26, 2010 at 11:30 am | Permalink

    This is genius. I made nachos the other night. Despite using organic blue corn chips, unprocessed cheese along with organic veggies, I was still so tired and bloated the next day. I don’t like waking up feeling that way. This is a great, healthy idea, Joumana, and I suppose it could be tweaked to taste….

  30. Posted March 26, 2010 at 3:07 pm | Permalink

    What a logical, simple, yet innovative and outrageously looking snack! YUM. I have to figure our how to sign up with you through e-mail.
    :)
    I don’t want to miss anything.
    Happy Easter… or Spring!
    valerie

  31. Posted March 26, 2010 at 4:09 pm | Permalink

    Your website is a great find and this recipe… looks like a great appetizer!

  32. Posted March 26, 2010 at 9:03 pm | Permalink

    Very nice recipe, I always have these ingredients on hand. Your blog is lovely! Great recipes and information.

  33. Posted March 26, 2010 at 10:48 pm | Permalink

    How creative! Who would have thought there was such a thing as wholesome nachos?

    Thanks for visiting my site or else I never would have found yours. : )

    My parents used to holiday in Beirut during its glory days as the “Paris of the Middle East” in the 70′s when we lived in nearby Iran. They have very fond memories of Beirut.

  34. Posted March 27, 2010 at 12:27 am | Permalink

    great nachos yes we texans are serious nachos consumers…haha great i love it

    sweetlife

  35. Posted March 27, 2010 at 9:15 am | Permalink

    delicious and a wonderful appetiser for a party. x shayma

  36. Posted March 28, 2010 at 12:58 am | Permalink

    I never thought of making Nachos out of Khubz, great idea! thanks :)

  37. Posted March 28, 2010 at 9:52 am | Permalink

    Never have liked American Nachos but Lebanese Nachos…you betcha!!

  38. Posted March 28, 2010 at 1:58 pm | Permalink

    Love this. I grew up in Arizona, and I believe that Tex-Mex, Southwestern, and Mexican food can inspire Middle Eastern cuisine. Will have to try a Mex – Egyptian version. Cheers!

  39. Posted March 28, 2010 at 11:28 pm | Permalink

    Lebanese Nachos!! who would have thought. I’m sold. Nachos are by far my favourite food of all time. thanks for the recipe!

  40. Posted March 29, 2010 at 3:59 am | Permalink

    This is a very creative idea for Fatteh! I mean who would have thought that there is a way to sever it as appetizers in a party or even instead of chips when friends are visiting. Much healthier, just as tasty and no fat!

  41. Posted March 29, 2010 at 5:05 am | Permalink

    What a brilliant idea! And beautiful photos to boot.
    This is my first visit to your blog – thanks for the inspiration!

  42. Posted March 29, 2010 at 9:36 am | Permalink

    They are much better than the original nachos!

  43. Posted March 31, 2010 at 2:01 pm | Permalink

    So cute! Fetteh is probably my all-time favorite breakfast, second only to kishk. Great to read another Lebanese food blogger!

  44. Posted March 31, 2010 at 7:13 pm | Permalink

    Now these are my kinda nachos!

  45. Posted April 5, 2010 at 9:12 pm | Permalink

    Wow, this looks so delicious. I have a weakness for chickpeas so would devour this, for sure!

  46. Posted May 1, 2010 at 12:31 pm | Permalink

    this looks like totally food heaven to me ! ;)

3 Trackbacks

  1. By Blogs With Bite « NotionsCapital on March 30, 2010 at 10:14 pm

    [...] of Beirut – If anyone has the right to make Lebanese Nachos, it’s Beirut-born Texan Joumana Accad. Her blog features “Lebanese recipes for home [...]

  2. By My latest Tex-Mex heros « Tex-Mix on April 1, 2010 at 11:11 am

    [...] way Joumana of Taste of Beirut is mixing Lebanese and Mexican ideas in her cooking. Check out her Lebanese Nachos and Chiles Rellenos with Roasted Green Wheat. (Thanks to Notions Capital’s occasional [...]

  3. [...] This post was mentioned on Twitter by Kris Cornwall. Kris Cornwall said: Lebanese Nachos haha! http://tinyurl.com/yaelqkb via @bittman [...]

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