Greek-Style Nachos

By Mark Bittman

Updated August 25, 2022

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
5(344)
Comments
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Nachos can be fun as a bar food, but they’re usually not much more than that. Here, I'm substituting like mad to create what you might call Greek-style nachos. Mine go like this: pita triangles toasted with olive oil; a sauce of feta and yogurt, spiked with mint and lemon; a topping of ground lamb with onion and cumin; and a garnish of tomatoes, cucumbers and olives. The whole thing takes maybe a half-hour, and it’s all familiar except for the arrangement.

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Ingredients

Yield:4 servings

  • 4 pita pockets, white or whole wheat, cut into wedges

  • About ½ cup olive oil

  • Salt

  • 4 ounces feta cheese

  • ½ cup yogurt, preferably whole-milk

  • ½ cup chopped fresh mint

  • 1 lemon

  • Freshly ground black pepper

  • 1 medium onion, chopped

  • ½ pound ground lamb

  • 1 tablespoon ground cumin

  • 2 or 3 medium ripe tomatoes, chopped

  • 1 medium cucumber, peeled and seeded if necessary, and chopped

  • ½ cup calamata olives, pitted and halved (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

51 grams carbs; 70 milligrams cholesterol; 733 calories; 28 grams monosaturated fat; 5 grams polyunsaturated fat; 14 grams saturated fat; 51 grams fat; 8 grams fiber; 983 milligrams sodium; 23 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    In a blender or food processor, combine feta, yogurt, ¼ 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. Step 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.

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Ratings

5 out of 5
344 user ratings
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Comments

Cathy

I wanted the sauce to be more like Tzetziki (sp?), so I added garlic. Out of family of six, three love sauce, one thinks too salty. Might be interesting to try with traditional tzetziki next time. Also - served more like tacos this time - with all the stuff in separate bowls so people could make their own combinations. Bigger hit as a result.

Richard

Skip the lamb.

MCG

Cook up some nicely chopped "meaty" mushrooms, like Portobello or cremini. Be sure the water released is cooked off so the mixture won't be too soupy.

liz

These turned out delicious! I used Persian lavash bread leftover from a new year’s celebration, and substituted ground Impossible meat to keep it vegetarian. The flavors were well received and this will go into our regular rotation.

A

Simple and delicious! Fit in as an appetizer in my muscle-centric house.

Becca

Absolutely delicious. I made the sauce the day before to save some time and used gluten free pita crackers instead of actual pita. The tomatoes and cucumbers elevated it 5 stars!!! (Ps I salted the tomatoes before I added them) ❤️

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