Wednesday, January 11, 2012

Greek Nachos

Another yummy recipe from Jessie.  I'll take nachos any way I can get them, and these were a tasty twist on the originals!

pita chips (I've included how I make them below)
4 ounces feta cheese
1/2 cup plain yogurt
1/2 cup chopped fresh mint (I couldn't find fresh mint for the life of me, but our sauce still tasted good)
zest and juice of 1/2 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 chopped
1/2 cup calamata olives, pitted and halved (optional).

To make pita chips:Preheat oven to 375.
Pull pitas apart and cut into fourths or eighths, depending on what size you want your chips to be. Lay in a single layer on a rimmed baking sheet. Spray lightly with cooking spray and sprinkle with whatever seasonings sounds good. Garlic salt with a little pepper is my favorite.
Bake for 12-15 minutes or until browned in color.  Set aside.

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. 

Heat two tablespoons of olive oil in a skillet over medium-high and cook onions until soft, about 5 minutes. Add lamb and cumin and season 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.

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