[1] The Greek cousin of nachos (photos #1 and #2 © Chobani Greek Yogurt).
[2] A delight for feta fans.
[3] Ground cumin and whole cumin seeds (photo © Jiva Organics).
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Today’s tip looks at adapting popular recipes to other cultures.
As an example, we’re giving Tex-Mex nachos a Greek makeover—a fresh spin on a party classic that uses feta and naan or pita crisps instead of Cheddar or Jack cheese and tortilla chips.
It also adds some heartiness with ground lamb, as some Tex-Mex nachos add ground beef.
This recipe, from Chobani Greek Yogurt, makes 6 servings. Enjoy it with beer, wine or iced mint tea.
RECIPE: GREEK NACHOS
Ingredients
For The Yogurt Salsa
1 cup plain 0% Greek yogurt
3/4 cup feta cheese, crumbled
1/2 cucumber
1/2 red onion
1/2 teaspoon cumin powder
Sea salt to taste
For The Nachos
Naan bread or pita
2 tablespoons olive oil
1 pound ground lamb (or veal, beef, turkey)
Fresh baby spinach leaves
Kalamata olives
Chopped tomatoes
Feta cheese
Italian herb seasoning* or oregano
Preparation
1. PREHEAT the oven to 400°F.
2. BROWN the ground lamb in olive oil over medium heat until fully cooked; then drain the oil.
3. RUB the naan bread with a small amount of olive oil, sprinkle with salt, cut into triangle wedges with pizza cutter, and place on a baking sheet. Bake for 5-10 minutes to the desired crispness.
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5. COMBINE the yogurt, cucumber, onion, feta cheese, salt, and cumin in a food processor; process to the desired smoothness. Add more onion, cucumber, and/or feta cheese as desired.
6. ASSEMBLE the nachos by placing the triangle wedges of naan on a plate. Then top with the fresh spinach, then the ground lamb, yogurt salsa, olives, tomatoes and more feta cheese. Garnish with a sprinkle of Italian herb seasoning, as desired.
Find more Chobani recipes at Chobani.com.
> THE HISTORY OF NACHOS
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*Italian Seasoning Recipe: If you don’t have an Italian seasoning blend, you can combine 1-1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried sage. Keep in a tightly-closed jar. If you don’t have marjoram, use 2 teaspoons of oregano instead.
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