This is a fun party recipe that I’ve adapted from food writer Mark Bittman. If you were expecting scary orange cheese slathered over lackluster tortilla chips, then I’m sorry but you’ll be disappointed.
Perfect for the casual get together or even as a light meal, these “nachos” are sure to be a favorite.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 – 8 Servings
- For the Tzatziki sauce:
- 2 tbsp. olive oil
- 2 tsp. vinegar
- 1 clove garlic, very finely minced
- 1/4 tsp. salt
- Pinch of ground white pepper
- 1/2 cup Greek yogurt, strained
- 1/2 cup sour cream
- 1/2 medium cucumber, peeled, seeded, and diced finely
- 1/2 tsp. fresh dill, chopped
- For the meat topping:
- 1 pound ground lamb (or ground beef)
- 1 large onion, diced
- 1 garlic clove, minced
- 1 tbsp. ground cumin
- 1/2 tsp. dried mint
- 1/4 tsp. ground cinnamon
- 2 tbsp. toasted pine nuts
- Salt and freshly ground black pepper to taste
- 8 pita pockets, cut into wedges
- Olive oil for brushing
- Suggested toppings:
- Diced tomatoes
- Diced cucumber
- Red bell pepper, thinly sliced
- Crumbled Feta cheese
- Pitted Kalamata olives, chopped
- Prepare the tzatziki first so that it has time to chill. In a large bowl, whisk the olive oil, vinegar, garlic, salt, and white pepper together. Add the yogurt, sour cream, cucumber, and dill and mix well. Cover and chill until ready to use.
- Preheat the oven to 350 degrees.
- In a large skillet, over medium high heat, brown the ground lamb until all the pink is gone. Ground lamb can be very fatty so be sure to drain off excess fat before continuing.
- Add the onions to the skillet and saute until translucent, about 5 minutes. Add minced garlic and saute until fragrant, about a minute or two. Add the cumin, mint, cinnamon, pine nuts, and salt and pepper and continue cooking about 5 minutes more. Cover the skillet and keep warm while you prepare the pita triangles.
- Place the pita bread wedges in a single layer on a baking sheet. Brush with olive oil and sprinkle lightly with salt. Bake in the oven for 10 – 15 minutes, turning them over halfway through cooking.
- Turn off the heat, and keep the triangles in the warm oven until ready to top.
- To assemble, place the pita bread triangles on a large plate or platter. Top with the ground lamb mixture. Add dollops of the Tzatziki and sprinkle with the desired toppings. You can also leave the toppings off and offer guests the opportunity to top as they please.