Fatteh nachos

Fatteh is a beloved Levantine dish traditionally made with toasted bread, but since I’m here to inspire you to embrace a delicious gluten-free lifestyle, I’ve given it a flavorful twist! Instead of bread, I use crispy gluten-free chips—corn, rice, lentil, or your favorite variety—as the perfect crunchy base.

Next comes a layer of irresistibly seasoned ground beef, cooked to perfection with spices and pomegranate molasses for a rich, slightly tangy depth of flavor. To add heartiness and fiber (much needed for women over 40), I toss in tender boiled chickpeas, creating a wholesome balance of textures.

The magic continues with a luscious lemony dairy-free tahini yogurt sauce, draping everything in creamy, savory goodness. And for the grand finale—vibrant, fresh, and crunchy toppings! Think crisp cucumbers, juicy pomegranate seeds, toasted nuts, and fragrant parsley, bringing bursts of flavor and nutrition to every bite.

This Fatteh Nachos recipe is more than just a dish—it’s a feast of textures, flavors, and nourishing ingredients. One bite, and you’ll see why this gluten-free take on a classic is pure indulgence!

Vegan/vegetarian - you can make this recipe with shredded tofu or soy granules for a vegan option. You might have to adjust the spices or the salt, but taste as you go.

RECIPE (2-3 servings)

Ingredients

The ingredients are for 2-3 servings, depending on how much protein you consume per serving. If you want 50g of protein, use 200g (half) of meat per serving; if you want 35g of protein, use 150g (a third) per serving.

For the meat:

1lb ground beef

1 tsp garlic powder

1 tsp cinnamon powder

1 tsp smoked paprika

1 tsp cumin powder

1 tsp coriander powder

1 tsp chilli flakes

1 tsp pink Himalayan salt

1/2 tsp black pepper powder

2 tablespoons pomegranate molasses

2 Tbsp olive oil

For the yogurt sauce:

1/2 cup almond yogurt, unsweetened (or any plant based yogurt)

1/2 cup tahini

juice from half a lemon

1/2 tsp pink Himalayan salt

1/2 tsp black pepper powder

Toppings

1 cup of boiled chickpeas

2 Tbsp pomegranate seeds

1/4 cup chopped cucumber

1/2 bunch of chopped parsley

2 Tbsp pine nuts

gluten-free chips (corn tortilla chips, rice crisps, lentil chips, or gluten-free crackers) anything with crunch

Instructions

• Soak the chickpeas overnight, then boil them until tender.

• Heat the olive oil in a pan over medium heat. Add the ground beef and spices, cooking for about 5 minutes or until fully browned and cooked through.

• Prepare the toppings: chop the cucumber and parsley, and have the pomegranate seeds, pine nuts, and boiled chickpeas ready.

• Make the yogurt-tahini sauce by whisking together all the sauce ingredients. Taste and adjust seasoning as needed.

• Assemble the Fatteh nachos: Spread the gluten-free chips on a platter. Layer with the cooked meat. Add a handful of boiled chickpeas. Drizzle with the tahini sauce. Sprinkle with toppings to taste.
  

  Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana