Recipes

[LoLa]

GREEK NACHOS
recipe source: mark bittman; new york times
serves 4

These nachos are so delicious! Something truly original and just plain different.
But, different is GOOD, right?!

1 medium onion, chopped
1/2 pound ground lamb (or beef if you prefer)
1 tablespoon ground cumin
2 or 3 medium ripe tomatoes, chopped
1/2 cup kalamata olives, pitted and chopped (optional).
2 tablespoons olive oil
Salt & Pepper & Oregano
4 whole wheat pitas (cut into wedges)
4 ounces feta cheese

Tzatziki Sauce (make ahead at least one hour)

8oz of Greek yogurt
2 cucumbers, peeled, seeded and diced
2 tbsp olive oil
1/2 of the juice of one lemon
1 clove of garlic finely chopped
1 tbsp of fresh dill, chopped
salt and pepper to taste

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. Sprinkle with S&P and a bit of dried oregano. Bake until they begin to color, turning once or twice, about 10 minutes.

2. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

3. Put 2 tbsp olive 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, feta and olives if you’re using them.

Save some chopped cucumbers to use as garnish with the chopped tomatoes