Brynn — The Domestic Dietician – Recipe Source
A Mediterranean twist on classic nachos–so good you won’t miss the original!
- 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
- Preheat oven to 400F.
- 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.
- Lay in a single layer on a cookie sheet and drizzle with olive oil, paprika and za’atar.
- 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.
- 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.
- Place lavash chips on the bottom of plate/bowl. Top with hummus and ground lamb.
- 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.
- Top with olives and feta, spoon tzatziki sauce into middle of nachos, and garnish with pepperocini. Enjoy!
In this recipe:Lavash Traditional »