A few months ago I discovered a recipe for a Middle Eastern-style nachos or fatteh by Nigella. Lovely, I thought – I’ll give that a try.
I didn’t actually follow her recipe at all, and ended up throwing together my own interpretation of it based on what I had in the cupboards at the time. Mine is quicker, easier and also vegetarian. I’m sure Nigella’s has more flavour and interest but this version still does the trick!
These nachos go down well as a sharing starter, quick lunch, or as part of a main meal served with warm and cold salads.
If you follow me on Instagram you might have seen this plate crop up multiple times – I’m obsessed with making it!
Moroccan Nachos (V)
6 wholemeal or white pitta bread
3 tbsp ras el hanout
100ml olive oil
6 tbsp greek yoghurt or soured cream
1 pomegranate, de-seeded
fresh coriander, chopped
fresh mint, chopped
Preheat the oven to 200°C/Gas Mark 6.
With a large sharp knife, slice the pittas into tortilla-shape triangles and arrange evenly on a large baking tray.
In a small bowl, combine the ras el hanout spices and olive oil. Using a pastry brush or the back of a spoon, spread the ras el hanout oil over the tortillas.
Place the tortillas in the oven for 7-10 minutes, or until slightly browned and warmed through. Remove from the oven and allow to cool slightly.
On a large plate, layer the tortillas with a few spoonfuls of yoghurt, a sprinkle of pomegranate seeds and a handful of herbs until you have 3 or so layers.