Kebab nachos are inspired by both a Middle Eastern classic and a popular Mexican-American dish. Not authentic or by no means local, but certainly tasty and so nice to share with the best person you know.
Kebab Flatbread Nachos
- 1 package Oumph! Kebab Spiced
- 3 tablespoons 50 grams soy yogurt
- 1/2 teaspoon Kosher salt
- 7 teaspoons 20 grams fresh yeast or 2 teaspoons fast-acting instant yeast
- 1 tablespoon olive oil, plus more for bowl
- 1 1/2 cups 180 grams all-purpose flour, plus more for dusting
- 1 lemon, halved
- 2 1/2 ounces 70 grams cucumber, finely diced
- 2 medium tomatoes, seeded and finely diced
- 1/2 small red onion, finely chopped
- 1 clove of garlic, minced
- 1/2 cup 80 grams pomegranate seeds
- 1 tablespoon parsley, finely chopped
- Kosher salt, to taste
- Fresh black pepper, to taste
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 teaspoon black sesame seeds
- Kosher salt, to taste
- 1 tablespoon olive oil
- 1/2 cup 100 grams hummus
In a large bowl, combine 1/2 cup (125 milliliters) warm water, yogurt, salt, and yeast. Stir in olive oil. If using instant yeast, stir the yeast and warm water. Allow it to bloom for 2 minutes, then add the yogurt, salt, and olive oil.
Add the flour, a little at a time, while kneading. Continue kneading for at least 5 minutes.
Lightly oil the bowl. Shape dough into a ball and place it in bowl. Cover and let rise for 1 hour. When the dough has doubled in size, punch the air out of it.
Dust a clean surface with flour and tip the dough onto it. Divide the dough into 4 equal portions and roll each into a ball. Roll each ball into an oval flatbread, about 8-inches wide. Cover with a kitchen towel and let rest for a few minutes.
Heat a cast iron skillet on high heat until very hot. Place one flatbread on the skillet, without any oil, and allow it to cook for 20 seconds. Flip and repeat on the other side. Repeat with other flatbreads.
In the same hot skillet, char the lemon halves, cut-side down, until caramelized.
In a large bowl, combine cucumber, tomato, red onion, garlic, pomegranate seeds, and parsley. Season with salt and black pepper to taste. Massage the salad with hands to release some pomegranate juice.
In a small bowl, stir tahini and lemon juice until fully combined. Add sesame seeds and salt to taste. Adjust consistency with a little water. It should look like a creamy salad dressing.
Heat a large non-stick pan over high heat and add olive oil. Fry the Oumph! Kebab Spiced, continuously stirring until crispy, 6-8 minutes.
Tear or cut flatbread into pieces. Scatter on platter and top with Oumph! Kebab Spiced, Shirazi salad, and a drizzle of tahini dressing. Serve with hummus and a squeeze of charred lemon juice. This is finger food, so dig in!