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Mediterranean Nachos

Mediterranean Nachos
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
12 ServingsPrep: 30 min.+ standing Cook: 15 min.

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 (6-inches)
  • 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

  • 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
© Taste of Home 2013

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Mediterranean Nachos (continued)

Directions (continued)

  • 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.
  • 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.
Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 4 cups plain yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed.
Nutrition Facts: 1 serving equals 253 calories, 12 g fat (5 g saturated fat), 37 mg cholesterol, 628 mg sodium, 23 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013