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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Everyone likes nachos. Here, the concept is the same, the flavor pallet is different. Ingredients:
4 pita pockets, cut into wedges |
1/2 cup olive oil |
salt & freshly ground black pepper |
4 ounces feta cheese |
1/2 cup yogurt |
1/2 cup fresh mint, chopped |
1 lemon |
1 medium onion, chopped |
1/2 lb ground lamb |
1 tablespoon ground cumin |
3 medium tomatoes, chopped |
1 medium cucumber, peeled and seeded if necessary, and chopped |
20 kalamata olives, pitted and halved (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Arrange pita wedges in a single layer on a cookie sheet and brush or drizzle with 1 tablespoon olive oil.
3. Bake until slightly brown, turning once or twice, about 10 minutes; season with salt and keep warm in oven that has been turned off.
4. Using a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, zest and juice of one lemon; season with salt and pepper.
5. Blend or process until smooth (alternatively, you can mash mixture, by hand, with a fork).
6. Heat 2 tablespoons olive oil in a skillet, over medium hight heat and cook onions until softenend, about 5 minutes.
7. Add lamb and season with cumin, salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes.
8. To serve: Place chips on serving plate, top with lamb, sauce, tomatoes, cucumbers, and olives.
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