Sitara wrote:

> 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.

One of the joys of real nachos is the melted cheese. I don't think I'd call
this recipe nachos because it lacks that essential hot-cheese quality. To
address this deficiency, I'd either add a LOT of kasseri (at least equal to
the amount of lamb), or I'd grill some halloumi until it browns and softens,
then incorporate that into the lamb mixture.

Bob