In the culinary world, the fusion of foods from different cultures is having a moment right now. For instance, chances are you’ve already dined at a Japanese-Peruvian restaurant this year or have heard of a Korean-French haunt worth trying. The fusion we’re particularly excited about blends Mexican and Middle Eastern cuisines. Interestingly, the combination of the two cooking traditions isn’t completely new to the scene. Lebanese immigrants moved to Mexico City in the early 20th century, bringing along with them their famed shawarma spit-roasting technique for meat. This was quickly adopted by the locals and became the origin of the Mexican staple tacos al pastor.
In celebration of this, we’ve taken our favorite Mexican comfort dish, the hearty tostada, and added a Middle Eastern twist to it by replacing the traditional corn tortilla with Arabic pita bread sprinkled with zaatar. The black beans are spiced with aromatic cumin and a tad of sumac and, instead of the dollop of sour cream, we’ve used some hearty labneh. This recipe is vibrant, fresh, and certain to brighten up your next meal.
- 1 can black beans, drained and rinsed under water
- 1 garlic clove, finely minced
- ¼ red onion, finely chopped
- 2 tbsp cilantro, chopped
- ½ tsp ground cumin
- ¼ tsp sumac
- ¼ tsp chipotle powder
- ½ tsp salt
- ½ lime, juiced
- 2 Arabic pita breads
- 2 tbsp extra virgin olive oil
- 1 tbsp zaatar
- 1 avocado, sliced
- 1 jalapeño, sliced
- 8 cherry tomatoes, halved
- 1 cup labneh
- 1 cup red cabbage, sliced
- 1 cup corn
Preheat the oven to 200°C. Place the halved pita breads on a baking sheet and brush the tops with olive oil, then sprinkle generously with zaatar.
Bake in the oven for eight minutes until golden brown and slightly crisp. Set aside.
In a bowl, stir the beans, garlic, red onion, cilantro, cumin, sumac, chipotle powder, salt, and lime juice until combined.
Assemble the tostadas by layering the beans on top of each pita bread.
Add your toppings, such as sliced avocado, red-cabbage shreds, cherry tomatoes, cilantro, fresh corn, and fresh jalapeño slices.
Finish with a dollop of labneh and a squeeze of lime.