Greek Nachos
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I got the idea for these Greek nachos from Mark Bittman about a bazillion years ago, but I finally got around to making them recently. I’m definitely not new to incorporating Mediterranean flavors in traditionally non-Mediterranean dishes, so these were right up my alley.
In this nacho rendition, tortilla chips are replaced with baked pita triangles, taco-flavored ground beef is replaced by Greek-flavored ground lamb, tzatziki takes the place of sour cream, and a healthy dosing of Greek salsa is added to the top in lieu of traditional salsa.
These nachos do have multiple components, but they are all pretty quick to put together. The tzatziki can be made ahead of time, as can the salsa if you want, and you can make lamb mixture as you’re baking the chips.
This is a great twist on traditional nachos. I just love the crispy pita chips with the cool, crisp salsa and of course the super garlicky tzatziki that will make you worry about your breath for days. 🙂
Greek Nachos
Inspired by Mark Bittman
6 whole wheat pitas (I liked using thinner ones, often used in Middle Eastern cooking), cut into triangles
2 Tbsp. olive oil, divided (cooking spray may be substituted for part)
1/2 onion, diced
2 cloves garlic, minced
1 Tbsp. tomato paste
1 lb. ground lamb
1/3 cup water (or broth)
1/2 tsp. cinnamon
1/2 tsp. oregano
1/8 tsp. cloves
Greek salsa
Tzatziki
Preheat the oven to 425.
Toss the pita chips with 1.5 Tbsp. olive oil and spread across a large baking pan. Top with a little kosher salt, if desired. (Alternatively, spray a pan with the cooking spray, place the pita chips on the pan, and then spray the tops with oil.) Bake the pita chips until crisp and golden, about 8-10 minutes.
To make the meatsauce, heat a skillet over medium heat and then add the remaining 1/2 Tbsp. oil. Cook the onions until tender, and then stir in the garlic and tomato paste, and saute another minute. Add the lamb and brown; drain if necessary. Add the water, cinnamon, oregano, cloves, and salt and pepper to taste. Simmer for 10 minutes.
To assemble: Place a portion of baked pita chips on a plate. Spoon the seasoned lamb over the chips. Top with the salsa and tzatziki.
I too make these….were a great snack and good use of leftover kima, now I’m hungry!
Elly, love this one! I could just taste all the Mexican flavors swapping out to the Greek ones as you listed your substitutes. And your Greek salsa is killer! Can’t wait to try it all.
This looks wonderful! I love making pita chips…so much better than store bought!
I think I could actually consider these Nachos healthy – major bonus :-)! Thanks
I would take these over traditional nachos any day! All of those warming spices…total comfort food in my opinion.
These look awesome! Lamb is on my cooking bucket list. I really need to give it a shot already! The Greek Salsa looks amazing, too! I’ve got beets on hand!
What a great idea! I can’t wait to make this. The colors are beautiful too. Photogenic nachos! Bravo.
Love this idea!
These look unreal, Elly. I know Michael would love them. Me too!
Great idea, Elly! Love all the substitutes and can’t wait to give it a try!
I am totally in love with these Greek nachos Elly! They look and sound spectacular!
My hubby loves nachos so that will be a great recipe to try 🙂
These are SO creative! I love putting interesting spins on nachos (my favorite are buffalo chicken ones), and these just might be my new obsession!
Wow, what a spectacular dish, and so beautiful too! This is going into my bookmarks 😀
*kisses* HH
All I can say is YUMMMMMMMM! Looks great!
I like the use of the beets for these Greek nachos!