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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Make a Mediterranean version of nachos using crisped pita wedges topped with ground lamb or beef, feta cheese and a creamy cucumber sauce.Zaza Fullman-Kasl, Ventura, California Ingredients:
2 medium cucumbers, peeled, seeded and grated |
1-1/2 teaspoons salt, divided |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon paprika |
3/4 teaspoon pepper, divided |
6 whole pita breads |
cooking spray |
1 pound ground lamb or beef |
2 garlic cloves, minced |
1 teaspoon cornstarch |
1/2 cup beef broth |
2 cups plain greek yogurt |
2 tablespoons lemon juice |
1/4 teaspoon grated lemon peel |
2 cups torn romaine |
2 medium tomatoes, seeded and chopped |
1/2 cup pitted greek olives, sliced |
4 green onions, thinly sliced |
1/2 cup crumbled feta cheese |
Directions:
1. In a colander set over a bowl, toss cucumbers with 1/2 teaspoon salt. Let stand 30 minutes. Squeeze and pat dry. Set aside. In a small bowl, combine the cumin, coriander, paprika, 1/2 teaspoon pepper and 1/2 teaspoon salt; set aside.
2. Cut each pita into eight wedges; arrange in a singer layer on ungreased baking sheets. Spritz both sides of pitas with cooking spray; sprinkle with 3/4 teaspoon seasoning mix. Broil 3-4 in. from the heat for 3-4 minutes on each side or until golden brown. Cool on wire racks.
3. In a large skillet, cook lamb and remaining seasoning mix over medium heat until lamb is no longer pink. Add garlic; cook 1 minute longer. Drain. Combine cornstarch and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. In a small bowl, combine the yogurt, lemon juice, lemon peel, cucumbers and remaining salt and pepper. Arrange pita wedges on a serving platter. Layer with lettuce, lamb mixture, tomatoes, olives, onions and cheese. Serve immediately with cucumber sauce. Yield: 12 servings.
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