Mediter­ranean Na­chos

Taste of Home - - FOOD -

My hus­band once piled all the Mid­dle Eastern dishes I made on top of pita chips. It was de­li­cious and fun, so we’ve kept do­ing it! I am half Le­banese, so in our house we usu­ally call these Le­banese na­chos. Gina Fensler, Cincin­nati, OH

Takes: 30 min. • Makes: 6 serv­ings

¹₂ lb. ground lamb or lean ground beef (90% lean)

1 Tbsp. pine nuts

¹₄ tsp. salt

¹₈ tsp. pep­per

6 Tbsp. plain yo­gurt, di­vided

1 pkg. (7.33 oz.) baked pita chips

1 cup pre­pared tab­bouleh

¹₂ cup hum­mus

1 large tomato, chopped

¹₄ cup sliced ripe olives

1 Tbsp. minced fresh pars­ley

1 Tbsp. minced fresh mint Chopped red onion, op­tional

1. In a skil­let, cook lamb over medium heat un­til no longer pink, break­ing into crum­bles, 4-6 min­utes; drain. Stir in pine nuts, salt and pep­per; cool slightly. Stir in 2 Tbsp. yo­gurt.

2. Place chips on a plat­ter. Layer with lamb, tab­bouleh, hum­mus, tomato, olives, pars­ley, mint, re­main­ing yo­gurt and, if de­sired, onion.

1 serv­ing: 299 cal., 14g fat (4g sat. fat), 27mg chol., 624mg sod., 29g carb. (2g sug­ars, 4g fiber), 13g pro.

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