Greek Nachos

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Greek Nachos

Every year at this time, I find myself scrambling to use everything I find at small farm markets. It feels like every agricultural plot is trying its utmost to outgrow and outripen every other garden plot in the area. What is a girl to do but to help these poor acres clear out of their ripe goods to make room for more ripe goods coming in? Never let it be said that I am not helpful. 

I made these nachos a year ago for a college student retreat where we’ve been cooking at for the last number of years. They were on a table with an assortment of other appetizers and the pan was pretty nearly cleaned up. My experience tells me that when that happens, the food was a hit. I like the dish because it is satisfying without being too heavy, and it’s unusual, fresh-tasting, and colourful. That hits all my criteria bases. I like to double the ingredients and serve the leftovers another night in pitas, adding some lettuce. It’s a score in my books when a dish can double as two separate meals. 

Last night I felt like serving a Greek meal because Mediterranean foods use things like garlic, tomatoes, onions, and cucumbers in abundance. I fried up some saganaki and served it with the nachos. We used blue corn chips because I had them here and they look pretty, but you could cut up a couple of pitas into wedges, brush them with olive oil, season them with garlic salt, and bake them at 375°F (190°C) for 10 to 13 minutes as an extra-special treat. If you can’t travel the world, you bring the world to you!

Greek Nachos
Greek Nachos

 

We ended the meal with a sour cherry pie. Just to keep us grounded in Canada, you know. My husband is particularly fond of sour cherry pie and rarely gets it because, well, er, I am not so much. But love was in the air and so cherry pie happened.

 

This post has been sponsored by Martin’s Family Fruit Farm. Even though they no longer carry the fresh produce in store, they are fully supportive of buying local goods whenever possible.

Greek Nachos

Ingredients

Meat:

Greek Nachos
Greek Nachos
  • 1 pound ground beef or lamb
  • 1/2 cup chopped red or cooking onion
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 2 teaspoons Greek seasoning mix
  • salt and pepper to taste
  • 1/4 of a lemon 

Tzatziki Sauce:

  • 5.3 ounces (500 grams) plain unsweetened Greek yogurt
  • 4 ounces (113 grams) crumbled feta cheese
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup chopped mint
  • 1 teaspoon dried dill or 1 tablespoon chopped fresh dill
  • 1/4 cup peeled and very finely chopped cucumber

Toppings:

  • 3/4 cup seedless cucumber, diced
  • 3/4 cup fresh tomato, diced and drained in sieve
  • 2 tablespoons chopped red onion
  • 1/4 cup chopped kalamata or black olives
  • fresh mint, chopped
  • fresh parsley, chopped
  • fresh dill, if available
  • pita chips, store bought or homemade

Directions

Beef: Fry the beef or lamb together with the onions and garlic; sprinkle with seasonings. Squeeze lemon wedge over meat and stir it in. Drain if needed and set aside. 

Tzatziki Sauce: Crumble the feta cheese into the yogurt and mix together with a fork. Add the remaining ingredients and chill until needed. This step can be done ahead. 

Toppings: Chop all the vegetable and herb toppings and drain the tomatoes. 

Assemble shortly before serving. Layer in order the meat, then the vegetables, then dollop the tzatziki sauce over the top. Serve with tortilla or baked pita chips for dipping. Set on the table with a flourish and pronounce “Opa!” in your best Greek accent.

 

 

 

 

 

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