Game Day Mediterranean Nachos

Game Day food is so fun–and here’s how to keep it fun: rather than doing every single part yourself, this is a perfect occasion to add some pieces easily purchased. I live near a wonderful Middle Eastern store and bakery which makes the best hummus I have ever eaten. I add hummus, Middle Eastern olives, Labneh, and goat cheese as a way to make this dish really substantial. If you know me, you know that I’m crazy about making my own Harissa sauce, but recently was gifted this truly delicious homestyle Harissa from Mina…I’m a huge fan! I add some of their green spicy and red mild by spooning it over this creation. It would also be lovely with black beans, although I didn’t use them this time. All things considered, it’s a pretty simple dish and totally worth the extra 15 minutes to fry up your own pita bread. Unless you have a magnificent source for pita chips, I encourage you to make your own. There is a reason nachos are so good: it’s because they are fried, so under no condition should you bake them.

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Oil
Bag of shredded Monterey Jack Cheese
Kalamata olives, chopped
Persian Cucumbers, sliced thin and halved
Red onion, finely diced
Red Pepper, chopped
Capers
Greek yogurt
Labneh
Hummus
Goat cheese
Mina Mild Red Harissa
Mina Spicy Green Harissa

Buy pita bread and cut into triangles. Pan-fry in a deep, wide pan, easy for frying with about a 1/2 inch of high heat oil. (vegetable, sunflower, etc.) Get the oil really hot, but not so hot that it’s smoking. Then throw the triangles of pita bread in, about six at a time. After about five seconds flip, them over. Let cook, just until golden (they continue to cook after you take them out), removing them with a skimmer.

Take a cast iron pan and layer pita chips and shredded cheese. Start with chips, then cheese, repeat, creating layers, till finished. Bake in the oven at 350 until the cheese is melted and bubbly, about 10 minutes. Remove and top with olives, onion, and cucumbers. Then drop dots of the green and red Harissa all over. Serve with small bowls of greek yogurt, Labneh, Harissa, goat cheese, cucumber and red pepper.

 

 

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