Greek-Style Nachos

Tasty various on Nachos.   Lamb is preferred but this recipe works well with other meats (Buffalo, Venison, Beef,...). 

If you can find it, use Kefir Cheese which is a thick style of yogurt full of probiotics; I usually buy The Greek Gods brand.     I substitute it in an recipe asking for sour cream.  It keeps long in the refrigerator than sour cream.  Kefir cheese mixed with a bit of honey makes a nice dressing for freshly cut fruit. 

4 pita pockets, white or whole wheat, cut into wedges
About 1/2 cup olive oil
Salt
4 ounces feta cheese
1/2 cup yogurt, preferably whole-milk or Kefir Cheese
1/2 cup chopped fresh mint
1 lemon
Freshly ground black pepper
1 medium onion, chopped
1/2 pound ground lamb, buffalo, beef, venison or turkey; lamb is preferred
1 tablespoon ground cumin
2 or 3 medium ripe tomatoes, chopped
1 medium cucumber, peeled and seeded if necessary, and chopped
1/2 cup Kalamata olives, pitted and halved (optional).

1. Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.

2. In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)

3. Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more.

4. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you’re using them.
Yield: 4 servings.