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From Flavors of the Sun: Brooklyn Nachos

From Flavors of the Sun: Brooklyn Nachos

January means football season and the big lead up to Super Bowl LVI. Nachos always satisfies. If nachos took a spin through the Mediterranean, this might be the result. We swapped out refried beans for favas and feta for the Cheddar, and added a heaping handful of herbs and spices. It’s a big, delicious pile of cheesy, beany goodness with the dippers built right in. And like regular nachos, they’ll be gone before you know it.

This recipe is in the Spiced chapter of Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can order your copy now from wherever books are sold.

SERVES 4 TO 6
1/4 cup [60 ml] extra-virgin olive oil
1 shallot, finely chopped
1 garlic clove, minced
One 15 or 19 oz [430 or 540 g] can fava beans (foul mudammas)
2 tsp Aleppo pepper
1 tsp ground cumin
1/2 tsp ground allspice
1 tsp fine sea salt
4 cups [180 g] pita chips
1 bunch scallions, both white and green parts, thinly sliced
1/2 red onion, sliced into thin half moons 1 plum tomato, diced
1/4 cup [10 g] chopped fresh parsley
1/4 cup [10 g] chopped fresh mint
1 tsp sumac
1 cup [240 g] plain yogurt, stirred until smooth
1/2 cup [60 g] crumbled feta cheese
1/4 cup [35 g] sliced pitted green or black olives
Mint sprigs, for garnish

Heat the oil in a saucepan over medium heat. Add the shallot and garlic and sauté until softened and fragrant, 4 to 5 minutes. Add the beans and their liquid, then stir in 1 tsp of the Aleppo pepper and the cumin, allspice, and 1⁄2 tsp of the salt. Reduce the heat to low and simmer, covered, for 10 to 12 minutes, or until thick and fragrant. Keep warm.

To assemble, spread the pita chips on a large platter. In a bowl, toss the scallions, red onion, tomato, parsley, mint, remaining 1⁄2 tsp of salt, and sumac together until combined. Spoon the fava beans onto the pita chips and drizzle with the yogurt. Top with the vegetable relish, crumbled feta, and olives. Sprinkle with the remaining Aleppo pepper and garnish with mint sprigs. Serve immediately.

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