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. 🙂
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
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.