Middle Eastern nachos

Okay, I’m finally back, and I can’t take any credit for this recipe whatsoever. Amanda invited me over for dinner with the idea of using up some leftovers in a very creative way. But can you really put anything on nachos? Let’s take a look…

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She started by spreading a layer of tortilla chips on a platter, then added hummus –

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LOTS of hummus.

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Next, some leftover falafel is broken into pieces,

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and covers the hummus.

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The falafel is topped with lentils, cooked in the mujaddara style.

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A simple Mediterranean salad is made with cucumber, parsley, olives, tomatoes, bell pepper, and green onions, dressed with lemon and olive oil.

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At this point we’re starting to notice this is a lot of food…

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But we’re not quite finished. Top with avocado. Amanda also drizzled a pomegranate vinaigrette on our nachos.

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Gluten free beer, optional.

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The flavors came together really nicely on this, and I ate more than I meant to. The pomegranate sauce is really good, but I had a few bites without it and it was still tasty, so I wouldn’t worry if you don’t have any.
In my family, we like to mix our Syrian food together – mixing salata and hummus into our mujaddara, for example (a duke’s mixture, as Tete would say). This is basically the same thing, just eaten with chips instead of pita bread. I liked the extra saltiness and crunchiness of the chips, so I’m kinda thinking this might be a good way to eat my leftovers from Tete once in a while.

What’s your favorite hybrid meal?

0 thoughts on “Middle Eastern nachos

    • It is a bit heavy and messy, we ended up eating it mostly with forks! You could probably just crush up the chips and mix everything together in one big, messy salad, it just wouldn’t look as pretty 🙂

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