Middle Eastern Jackfruit Nachos (Easy Vegan Fatteh)

Name: Middle Eastern Jackfruit Nachos (Easy Vegan Fatteh)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 pitta bread (gluten free, if required); 2 tbsp olive oil; 2 tbsp olive oil; 300 g jackfruit (drained and trimmed weight (*see notes)); 2 tsp cumin (ground); 2 tsp coriander (ground); 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 tbsp tamari (gluten free, if required (sub: soy sauce)); 125 g coconut yoghurt (unsweetened (sub soya yoghurt)); 1 tsp garlic (fresh); 1.5 tbsp tahini (runny); 2 tsp lime juice; 1/4 tsp salt; 2 tbsp pine nuts (toasted); 2 tbsp fresh parsley (roughly chopped); 80 g pomegranate seeds; 4 tbsp Muhammara Red Pepper Dip (To serve (**see notes))

September 26, 2024

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These vegan Middle Eastern Jackfruit Nachos are a riot of flavour and colour, inspired by the Syrian dish ‘Fatteh’. Pitta bread nachos are piled high with spiced jackfruit, tahini sauce, muhammara dip and juicy pomegranate.

This colourful vegan meal takes just 25 minutes to make and is great for sharing.

It’s full of colourful whole foods and healthy ingredients, with bold flavours to match!

The shredded jackfruit is fried in aromatic spices and topped with a creamy coconut yoghurt tahini sauce, toasted pine nuts, fresh parsley and juicy pomegranate.

Served atop freshly baked crunchy pita chips and with a side of richly-flavoured roasted red pepper dip, this vegan fatteh makes a wholesome meal that you’ll want to enjoy again and again.

Quick Links:

What is fatteh?

Fatteh is a Middle Eastern dish that comprises of toasted flatbread layered with various toppings such as chickpeas, eggplant fatteh, tahini and fresh herbs.

The exact makeup of each fatteh varies from country to country and family to family, creating a beautiful array of recipes that have been enjoyed for generations and celebrate the different flavors of the Middle East.

We’ve made our vegan fatteh recipe without chickpeas, choosing instead to utilise the versatility of jackfruit to mimic the texture of a shredded vegan ‘meat’.

Why you’ll love these Middle Eastern Jackfruit Nachos

Easy and quick to make. This dish comprises of different elements and toppings but each is straightforward to make, with the whole dish coming together in under 25 minutes.

Note: If you’d like to make it extra quick, use shop-bought tortilla chips and make the muhammara dip the day before!

Full of colour and flavour. We love that this dish has so many different colours and flavours, it looks as great as it tastes! Serve it as a lunch, dinner or make a smaller version as a brunch dish.

Wholesome and nutritious. This recipe uses an array of wholesome, simple ingredients to create a filling meal that’s free of refined sugar.

A wonderful sharing meal. Each of the meal elements can be placed in bowls on the table for everyone to dive into and build their own Middle Eastern nacho bowl!

Success Tips

Trim your jackfruit. Tinned jackfruit, in our experience, tends to come with lovely ‘shreddable’ pieces attached to a hard stalk. Trim off any hard stalk so you’ve just got the bits that you can shred with the back of a fork or your fingers
Keep an eye on your pitta chips. Spread your pitta bread triangles in a single layer on a baking sheet and keep an eye on them during baking because the thinner ones will cook more quickly than the thicker ones.
Don’t skip the muhammara! Muhammara is a beautiful roasted red pepper dip, originating from Syria. It has deep, warming flavours with a hint of spice and is so delicious you won’t want to skip it! It pairs beautifully with this dish. Click here to get the recipe.
Serving suggestion. Serve and enjoy this dish straight away while the spiced jackfruit is still warm and the crunchy pita bread nachos are freshly baked.

How to make these Middle Eastern Jackfruit Nachos

Ingredients

Pitta bread – gluten-free, if required (you can substitute for flat bread pieces if you prefer)

Olive oil

Seasoning – sea salt and ground black pepper

Spices – ground cumin, ground coriander, garlic powder, smoked paprika and cayenne pepper

Tamari – gluten free, if required (if not gluten free, you can sub for soy sauce)

Coconut yogurt – opt for an unsweetened variety (you can substitute for another plain yoghurt, such as soya, if you prefer)

Garlic – fresh garlic cloves are best for the tahini sauce

Tahini – Ideally a runny variety to make it easier to mix for the yogurt-tahini sauce

Lime juice – ideally fresh, but bottled is fine if that’s all you have

Pine nuts

Fresh parsley – alternatively, you could use fresh mint

Pomegranate seeds

Muhammara dip – click here for our recipe for how to make muhammara dip. It’s well worth making but you can sub for houmous if you want to make this meal extra quick and easy.

Equipment

You’ll need a frying pan (a cast iron skillet is great for this plant-based recipe)

Steps to make these Jackfruit Nachos

Make sure to head to the recipe card below for the full recipe and instructions!

To make the pitta nachos:

Cut the pitta bread into large triangles and lay them flat on a large baking tray in a single layer.
Brush the pitta nachos with olive oil and season with salt and black pepper. Bake for 7-10 minutes at 180°C fan (200°C conventional / 400°F / gas mark 6) until crisp and lightly golden.

Note: Keep an eye on the thinner nachos to avoid burning, as they will be ready sooner than the thicker ones.

How to make muhammara dip:

Head to this blog post here for the recipe. This beautiful dip is made with pomegranate molasses (you can sub for lemon juice) and roasted red peppers (you can use shop-bought!). Make it in advance to save time.

To make the spiced jackfruit:

Add the spiced jackfruit ingredients (a drizzle of olive oil, jackfruit, spices and tamari) to a large frying pan, stir together and fry for around 10 minutes.

Tip: Make sure you trim off any tough bits from the jackfruit.

Tip: Add a little water (just a splash) if needed to get the spices to coat the jackfruit evenly.

To make the tahini sauce:

Add all of the tahini sauce ingredients to a blender and blend until the yoghurt mixture is smooth (or add to a medium bowl and stir vigorously!)

To serve:

Lightly toast the pine nuts in a dry small frypan (without oil) for 3-5 minutes over medium heat until they start to turn lightly golden.
Add a layer of the crispy pita chips to two shallow bowls.
Top with the warm spiced jackfruit, a drizzle of yogurt tahini sauce and a sprinkling of toasted pine nuts, pomegranate seeds and a little bit of fresh parsley.
Add a generous dollop of muhammara dip on top of the fatteh and enjoy!

Loved these Middle Eastern Jackfruit Nachos? Here are some more flavoursome vegan meals to try

I hope you LOVE this recipe for Middle Eastern Jackfruit Nachos (Vegan Fatteh)! Please share this recipe with someone you think will enjoy it because it’s our goal to encourage as many people as possible to try plant-based eating.

Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I love seeing your re-creations! Enjoy 🙂 x

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