I’ve been dreaming about making these nachos for a very long time.
Back in January, Edy Massih invited me to his Lebanese market, Edy’s Grocer, as part of his mezze pop-up series with guests.
We got together to chat about menu ideas and I immediately suggested nachos.
Toasted pita chips to replace tortilla chips along with layers of Middle Eastern flavors: smashed fava beans, Armenian string cheese, crumbled feta and crushed olives, plus lemony labneh, Persian cucumbers, sliced radishes, and fresh dill to finish, along with a sprinkle of Edy’s dukkah.
We also served eggplant dip with crudité, warm stuffed grape leaves, crispy jeweled rice with tahdig, joojeh and halloumi kababs, and saffron labneh mousse.
The nachos were definitely a highlight for both of us, though I’d be lying if I didn’t admit that the labneh mousse absolutely knocked my socks off.
Edy’s cookbook (!!!) comes out May 21, and while you may not find the recipe for these nachos in there, the labneh mousse most certainly is. I urge you, BUY THIS BOOK!! Not only for the labneh mousse recipe (page 215, you’re welcome), but for the countless other beautiful recipes that you can find throughout it (BEC Everything Empanadas, Pitadillas, and Crispy Mortadella Turkey Club Sandwiches!), as well as all of Edy’s wonderful tips and stories.
He’s a pretty wonderful person and I was thrilled to be able to make a video with him cooking THE NACHOS.
Listen, there isn’t really much of a recipe for this. You basically tear and toast pita into chips, then layer them with the smashed fava beans, cheeses, and olives and bake them until the cheese has melted. Finish them with diced cucumbers, sliced radishes, fresh herbs (like dill!), dukkah, and a drizzle of labneh.
The recipes for the smashed fava and dukkah are in Edy’s book, but he was gracious enough to allow me to share them with you below! That doesn’t mean you shouldn’t buy the book. Remember: the labneh mousse!!
For the labneh, well, you’ll have to watch the video to learn Edy’s secrets for keeping it zesty.
Dukkah Recipe
Makes 3 cups
Prep time: 10 minutes
Total time: 15 minutes
INGREDIENTS
3 tablespoons vegetable oil
1 cup pumpkin seeds
1 cup sesame seeds
½ cup za’atar
½ cup sumac
DIRECTIONS
Heat the vegetable oil in a small skillet over medium heat. Add the pumpkin seeds and fry, stirring occasionally, until just starting to brown, about 5 minutes. Use a slotted spoon to remove the pumpkin seeds to a medium jar. Add the sesame seeds to the skillet and stir often until lightly golden and fragrant, about 2 minutes. Transfer the sesame seeds to the jar with the pumpkin seeds, along with the za’atar and sumac. Seal and shake the jar to combine all the ingredients thoroughly. Store in a cool, dry place for up to 6 months. Makes 3 cups.
Fava Bean Smash Recipe
INGREDIENTS
Makes 4 cups
Prep time: 5 minues
Total time: 10 minutes
2 (15.5-ounce cans) fava beans or foul moudamas, drained and rinsed
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil 1 garlic clove
2 teaspoons kosher salt
½ tablespoon ground cumin
DIRECTIONS
Add the fava beans, lemon juice, olive oil, garlic, salt, and cumin to a food processor. Process for about 1 minute, until smooth. With the processor running, slowly stream in ¼ cup cold water. Taste for seasoning. Transfer to a bowl and serve immediately, or transfer to an airtight container and refrigerate for up to 5 days.
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