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.