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Mediterranean-Style Nachos


Mediterranean-Style Nachosmediterranean-style-nachos.jpg

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

Prep: 30 min.+ standing Cook: 15 min.

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
1/2 cup hot water
1/2  teaspoon Taste of Home - Great Flavors Beef Stock Concentrate
1 pound ground lamb or beef
2  garlic cloves, minced
1  teaspoon cornstarch
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

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.
   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.
   To make broth, in a 1-cup liquid measuring cup, whisk hot water and beef stock concentrate until blended. 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.
   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.