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
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.