Greek-Style Nachos
Ingredients
-
4
pita pockets, white or whole wheat, cut into wedges
-
About 1/2 cup olive oil
-
Salt
-
4
ounces feta cheese
-
½
cup yogurt, preferably whole-milk
-
½
cup chopped fresh mint
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1
lemon
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Freshly ground black pepper
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1
medium onion, chopped
-
½
pound ground lamb
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1
tablespoon ground cumin
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2 or 3
medium ripe tomatoes, chopped
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1
medium cucumber, peeled and seeded if necessary, and chopped
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½
cup calamata olives, pitted and halved (optional)
Preparation
- 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 two 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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