Greek Nachos

What? Yes, you read it right. These nachos made with lamb and a lemony, minty tzatziki sauce are the one snack I go to when our family comes to lounge at the pool. This is the most requested recipe that I have. So, after a long spell, here is Mark Bittman’s superb Greek Nachos!

INGREDIENTS
4 pocketless pitas (if you can’t find them? Don’t stress, regular pita pockets work just as well), white or whole wheat, cut into wedges
About 1/2 cup olive oil
4 ounces good feta cheese
½ cup greek yogurt, preferably whole milk
½ cup chopped fresh mint
1 lemon
Freshly ground black pepper and kosher salt
1 medium onion, chopped
½ pound ground lamb
1 tablespoon ground cumin
2 or 3 medium ripe tomatoes, chopped
1 medium cucumber, peeled and seeded if necessary, and chopped

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 the 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 a lemon; sprinkle with salt and pepper. Blend or process until smooth.

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, and cucumbers.

Print Recipe

Greek Nachos

(No Ratings Yet)

Loading...

What? Yes, you read it right. These nachos made with lamb and a lemony, minty tzatziki sauce are the one snack I go to when our family comes to lounge at the pool. This is the most requested recipe that I have. So, after a long spell, here is Mark Bittman's superb Greek Nachos!

Ingredients

• INGREDIENTS
• 4 pocketless pitas (if you can't find them? Don't stress it, regular pita pockets work just as well), white or whole wheat, cut into wedges
• About 1/2 cup olive oil
• 4 ounces good feta cheese
• ½ cup greek yogurt, preferably whole milk
• ½ cup chopped fresh mint
• 1 lemon
• Freshly ground black pepper and kosher salt
• 1 medium onion, chopped
• ½ pound ground lamb
• 1 tablespoon ground cumin
• 2 or 3 medium ripe tomatoes, chopped
• 1 medium cucumber, peeled and seeded if necessary, and chopped

Instructions

1

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 the oven, and put chips back in to keep warm.

2

In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest, and juice of a lemon; sprinkle with salt and pepper. Blend or process until smooth.

3

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, and cucumbers.