in the transit system of my candyland-esque dream world, there is a polar express, there is dim sum ferry, and there is a nacho train, complete with bulgogi nachos, california roll nachos, and my local pizza parlor, where it is rumored that there is a secret menu where you can order any of their pizzas as nachos. (i've yet to experience this first hand, but it's on my life list, right after "eat an animal style milkshake.")
so this is me jumping on the nacho train with all of my favorite israeli snackies piled onto pita chips in a very trashed up fashion because that is part of the charm of nachos, no?
nachos can have a lot of components, and that can be slightly overwhelming for such a drunk-food dish, but i've found that all it takes is a wee bit of prep the night before. and then once you make them you'll have a ton to either share with friends or to have as leftovers throughout the week when your farmer fiancé is busy harvesting wheat until midnight. (wtf! i know!)
shawarma nachos with hummus, labneh, and israeli salad
6 tb olive oil
1 tb curry powder
1 1/2 tsp garam masala
1 1/2 tsp chicken soup mix
about 1.5 lbs boneless chicken thighs
3/4 c dried chickpeas
1/2 tsp baking soda, for cooking the chickpeas
6 tb tahini, or more as desired
6 tb olive oil
the juice from 1/2 a lemon
kosher salt, to taste
optional: 2 cloves of garlic
4 c plain full-fat yogurt
1 1/2 tsp kosher salt
6 tb tahini
1/3-1/2 c ice water
1 tsp lemon juice
pinch of salt
2 medium or large tomatoes
1/2 red onion
salt and pepper, to taste
a splash of olive oil
a squeeze of lemon juice
a large bag (18 oz-ish) of pita chips, bonus points if you make your own though
hot sauce (optional)
the day before:
-prep shawarma: in an 8-inch baking dish, whisk together the shawarma marinade (the olive oil, curry powder, garam masala, and chicken soup mix) and coat the chicken with it. cover the dish and stick in the fridge to marinate overnight.
-prep hummus: place the chickpeas in a lidded saucepan filled with cold water. cover and soak overnight.
-prep labneh: mix the yogurt with the salt and place in a cheesecloth that is draped over a strainer. place the strainer in a dish to collect the liquid and place it in the fridge to strain overnight.
-make tahini sauce (this can be made the day of or the before): whisk or use a food processor to mix together tahini, ice water, lemon juice, and salt. add more or less water depending on desired consistency. tip: i like making a ton of this stuff and keeping it in a squeeze bottle in my fridge to use as salad dressing.
the day of:
1. make the hummus: strain the chickpeas and add fresh water so that it comes 1 inch above them in the sauce pan. add the baking soda. bring to a boil, reduce to a simmer, and cook, covered, for about 2 hours, until the chickpeas are very soft. strain them and whiz them up in a food processor with remaining ingredients.
2. make the shawarma: while the chickpeas are boiling, preheat oven to 400f. bake the chicken, uncovered, for 45 minutes. chop into small pieces and fry it up in a bit of marinade until browned and crispy.
3. make the israeli salad: chop up tomatoes, cucumber, and onion, and toss with salt, pepper, olive oil, and lemon juice, to taste.
4. assemble! on a large plate, layer your chips, labneh, hummus, shawarma, and isaeli salad. drizzle on tahini sauce. sprinkle on parsley, za'atar, and hot sauce.
and here are just a few friday links!!
i'm completely obsessed with these moon cakes.
i've watched this my brightest diamond video 12,000 times.
obviously one cannot marry a norwegian in the winter without wearing the opi nordic collection.
everything is better with romesco.
edible terrariums are going to be the focus of my next craft night.
happy friday all!!!