Mediterranean Nachos

Mediterranean Nachos


A Mediterranean twist on classic nachos–so good you won’t miss the original!

  • Author: californialavash


  • 4 sheets Atoria’s Family Bakery Lavash
  • drizzle + 1 tsp. olive oil
  • 1 tsp smoked paprika
  • 1 tbsp za’atar
  • 1 lb ground lamb
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 cup hummus
  • 1 medium cucumber diced
  • 1 red bell pepper diced
  • 1/4 red onion diced
  • salt and pepper to taste
  • 1/4 cup olives kalamata or your favorite type
  • 1/4 cup feta cheese
  • 1/3 cup tzatziki sauce
  • 3–4 pepperocini


  1. Preheat oven to 400F.
  2. Cut each Lavash sheet into thirds, then rotate and cut each third into thirds again, forming small squares/rectangles. Cut each rectangle diagonally to create triangles.
  3. Lay in a single layer on a cookie sheet and drizzle with olive oil, paprika and za’atar.
  4. Bake in center rack in the oven for about 5-8 minutes, until golden brown and crispy. Remove from oven and allow to cool slightly before use.
  5. In a frying pan over medium heat, add the ground lamb, dried basil and oregano. Cook until brown and fully cooked, about 10 minutes. Remove from heat.
  6. Place lavash chips on the bottom of plate/bowl. Top with hummus and ground lamb.
  7. In a small bowl, combine chopped cucumber, bell pepper, and red onion. Drizzle with olive oil and season with salt and pepper. Stir to combine and then add to top of nachos.
  8. Top with olives and feta, spoon tzatziki sauce into middle of nachos, and garnish with pepperocini. Enjoy!
Mediterranean Nachos

In this recipe:

Lavash Traditional

Lavash Traditional