On 7/12/2010 1:27 PM, ImStillMags wrote:
> I found this recipe in the New York Times last year. I made them
> this weekend.
>
> My goodness, they are good!!! and simple to do.
>
>
>
> Greek-Style Nachos
>
>
> 4 pita pockets, white or whole wheat, cut into wedges
>
> About 1/2 cup olive oil
>
> Salt
>
> 4 ounces feta cheese
>
> 1/2 cup yogurt, preferably whole-milk
>
> 1/2 cup chopped fresh mint
>
> 1 lemon
>
> Freshly ground black pepper
>
> 1 medium onion, chopped
>
> 1/2 pound ground lamb
>
> 1 tablespoon ground cumin
>
> 2 or 3 medium ripe tomatoes, chopped
>
> 1 medium cucumber, peeled and seeded if necessary, and chopped
>
> 1/2 cup calamata olives, pitted and halved (optional).
>
>
> 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.
> Bake until they begin to color, turning once or twice, about 10
> minutes. Sprinkle with salt, turn off oven and put chips back in to
> keep warm.
>
> 2. In a blender or food processor, combine feta, yogurt, 1/4 cup olive
> oil, mint and zest and juice of lemon; sprinkle with salt and pepper.
> Blend or process until smooth. (You can also mash mixture by hand,
> with a fork.)
>
> 3. Put two tablespoons of 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, cucumbers and olives if you’re using
> them.
>
> Yield: 4 servings.
>
>
>
> The pita 'chips' are really yummy with the lamb and the sauce. A
> wonderful combination of flavors and textures.
>

Sounds good, thanks for the recipe.

Becca