Middle Eastern Nachos with Sticky Spiced Beef

Yes. Swap ground beef for lamb, chicken, turkey, pork, or a plant-based option. Add crispy chickpeas or grilled halloumi. Replace green tahini with tahini-yogurt sauce, tzatziki, or hummus. Use different cheeses—goat, cheddar, or Boursin—or serve the beef and toppings over rice or couscous instead of chips.

No. You can use tortilla chips or toasted pita pockets/flatbreads cut into triangles. If using whole pita pockets, plan on one per person and chop into pieces before arranging.

Assemble just before serving. You can also arrange chips around the platter’s edge and place beef and wet toppings in the center to limit contact with chips.

Sticky spiced beef with crispy pita chips, plenty of fresh herbs, and a creamy green tahini drizzle makes these Middle Eastern-inspired nachos a favorite way to elevate ground beef. Inspired by fatteh, the recipe is flavorful, crunchy, and easy to pull together. Many ingredients are spices or optional substitutions—simple swaps are noted in the recipe.

Ingredients

For the pita chips (or use store-bought)

• 4 pita pockets or flatbreads
• 2 tablespoons olive oil
• 2 tablespoons za’atar
• 1 tablespoon sumac

For the green tahini sauce

• 1/2 cup tahini
• 1/2 cup chopped flat-leaf parsley
• 3 garlic cloves, crushed
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/3 cup water (add more to loosen if needed)

For the sticky beef

• 1 lb (500 g) lean ground beef
• 4 garlic cloves, crushed
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili flakes
• 1 teaspoon sumac (optional)
• 1 teaspoon salt
• 2 tablespoons pomegranate molasses (or substitute)

For the quick-pickled cucumber

• 1 cucumber, seeds removed and diced
• 1 tablespoon rice vinegar
• 1/2 teaspoon salt

To serve

• 2 tablespoons pomegranate seeds (optional)
• 1/4 cup chopped mint
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon dukkah (optional)
• 1/4 cup crumbled feta (optional)

Instructions

1. Prep the pita chips: Cut pita pockets or flatbreads into triangles. If using pita, open them into two thinner layers first for crispier chips. Toss with 2 tbsp olive oil, 2 tbsp za’atar, and 1 tsp sumac.
2. Cook the pita chips: Air fry at 350°F (180°C) for about 10 minutes, shaking halfway, until golden and crisp. Or bake at 400°F (200°C) for 10–12 minutes, checking to avoid burning.
3. Make the green tahini sauce: Blend 1/2 cup tahini, 1/2 cup parsley, 3 garlic cloves, 3 tbsp lemon juice, 1/2 tsp salt, and 1/3 cup water until smooth. Add water to adjust consistency; it will thicken as it sits.
4. Quick-pickle the cucumber: Halve and seed the cucumber, dice it, then toss with 1 tbsp rice vinegar and 1/2 tsp salt. Set aside.
5. Make the sticky beef: Heat 1 tbsp olive oil in a skillet over low heat. Add crushed garlic and spices (cinnamon, smoked paprika, cumin, coriander, chili flakes, sumac, salt) and cook 1 minute until fragrant. Add ground beef, break it up, and let it brown and crisp in places. Stir in 2 tbsp pomegranate molasses and simmer until the mixture is thick and glossy, about 5 minutes.
6. Assemble: Arrange pita chips on a platter, spoon the sticky beef on top, drizzle with green tahini, and scatter pickled cucumber, mint, parsley, feta, pomegranate seeds, and dukkah. Serve immediately with extra tahini on the side.

Oven instructions for pita chips: Spread seasoned chips on a parchment-lined tray and bake at 400°F (200°C) for 10–12 minutes, watching closely.

Green tahini without a blender: Chop parsley very finely, mash garlic, mix with tahini, lemon, and salt, then slowly whisk in water until smooth.

No pomegranate molasses? Substitute 1 tbsp balsamic vinegar, 1 tsp honey, and 1 tsp lemon juice.

Ingredient swaps: Use basil, cilantro, or extra parsley instead of mint. Swap beef for lamb, chicken, turkey, or a plant-based alternative. If sumac or pomegranate seeds are unavailable, omit them—the dish will still be delicious.