Greek Nachos


Recipe & Photo Credit: Marla Meredith

500g ground lamb (or beef)
2 tablespoons olive oil
1/2 red onion (2/3 cup, diced)
1/3 cup pitted kalamata olives (minced)
1 clove garlic (minced)
Feta Tzaziki Sauce
150g fat free greek yogurt
100g crumbled feta cheese
2 tablespoons red onion (chopped)
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/4 cup mint (chopped)
1 teaspoon dill
3/4 cup lebanese cucumber (seeded and diced)
3/4 cup fresh tomato (seeded and diced)
3 tablespoons red onion (chopped)
fresh mint
For homemade pita chips
6 pitas (cut into 6 wedges each)
3 tablespoons olive oil
salt (or garlic salt)

1. Heat the oil over medium high heat. Add the onions and cook for 5 minutes until onions are softened & fragrant. Add the garlic, beef and cumin. Combine well. Cook until meat is browned and mix in the olives. Season with salt and pepper to taste.
Feta Tzaziki Sauce
2. Mash the feta and yogurt together with a fork. Mix in the onion, feta, olive oil, lemon juice, mint and dill.
3. To make your own pita chips: Brush the pitas with olive oil and cut each into 6 triangles. Place the triangles in a single layer on a baking sheet. Sprinkle with salt and bake until they are crispy crunchy, about 10 to 13 minutes. Turn the sheet halfway through cooking to ensure even crispiness.
3. In a serving dish, place the pita chips first. Top with the meat, tzaziki and fresh toppings. Serve immediately.