In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then laden with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts: "We use this queso in mac and cheese and sub it in as a sauce for eggplant parm or moussaka."
Chef Alon Shaya of New Orlean’s Shaya restaurant makes these beautiful pita breads in a 700° wood-burning oven. You can recreate the heat at home with a pizza stone and your broiler. Shaya recommends letting the dough rise for the full two days for the best flavor. Slideshow: More Pita Recipes