Recipes
Greek-Style Nachos
These lamb nachos with yogurt sauce put a Greek spin on an old favorite.
Yield: 4
Cook Time: 30 minutes
Ingredients
- 4 pita pockets, white or whole wheat, cut into wedges
- About 1/2 cup olive oil
- Salt
- 4 ounces feta cheese
- 1/2 cup yogurt, preferably whole-milk
- 1/2 cup chopped fresh mint
- 1 lemon
- Freshly ground black pepper
- 1 medium onion, chopped
- 1/2 pound ground lamb
- 1 tablespoon ground cumin
- 2 or 3 medium ripe tomatoes, chopped
- 1 medium cucumber, peeled and seeded if necessary, and chopped
- 1/2 cup calamata olives, pitted and halved (optional)
Directions
Heat oven to 350 degrees. Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
Put 2 tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you’re using them.
In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
Put 2 tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you’re using them.
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