Ingredients

Directions

1. Bittman’s Greek Nachos begin with a bed of oven crisped pitas. On top of that he uses a cumin and onion seasoned ground lamb – I used beef because it’s what I had. Drizzled over the top of the pitas and ground meat is a perfectly salty, creamy and tangy sauce of yogurt, feta, lemon juice/zest and fresh mint. (If your mouth isn’t watering yet you might want to get your salivary glands examined).

2. But wait. There’s more.

3. Finish the nachos with chopped tomatos, cucumbers and olives. And if you are like me sprinkle more feta on top and a bit more fresh mint.

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