Alright, let’s just address this before we even get started: No, there’s nothing ‘traditional’ about Greek ‘nachos.’ Yes, they are a bastardization of the cheese-and-bean covered tortilla chips you’re used to. But ya know what? Nachos themselves are an American bastardization of Mexican food. But nobody cares, because they’re inarguably delicious. And so is this Greek spin on the dish.
Just swap out tortilla chips for pita chips, and top them with minced lamb, garlic, kalamata olives, toasted fennel, feta cheese and greek yogurt and you’ve got an explosion of texture and the flavor of Greece.
- 1 1/2 lbs ground lamb
- 1 1/2 cups onions, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon dry oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon fennel seeds, toasted and crushed
- 1/2 teaspoon cracked black pepper
- As needed kosher salt
- 6 cups plain pita chips
- 1 cup ripe tomatoes, diced
- 1/2 cup scallions
- 1/2 cup plain feta, crumbled
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup Greek yogurt
- 4 mint sprigs
- 1 In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often.
- 2 Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden. Adjust seasoning with salt. Remove from heat; keep warm until ready to serve.
- 3 For each serving, place 1 1/2 cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture.
- 4 Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.