Mediterranean Nachos with California Lavash
Traditional nachos get a greek twist with these Mediterranean Nachos featuring California Lavash.
Servings 4 servings
Ingredients
California Lavash Chips
- 4 sheets California Lavash flatbread
- drizzle Olive Oil
- 1 tsp Smoked Paprika
- 1 tbsp Za'atar
Nacho Toppings
- 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
- 1 tsp olive oil
- 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 for garnish
Instructions
For the California Lavash Chips
- Preheat oven to 400 degrees F
- Cut each lavash sheet into thirds, then rotate and cut each third into thirds again, so you are forming small squares/rectangles. Cut each rectangle diagonally to create triangles that resemble tortilla chips
- 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
For The Lamb
- 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
To Make the Nachos
- 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 this cucumber relish to top of nachos
- Top with olives and feta
- Spoon tzatziki sauce into middle of nachos
- Garnish with pepperocini and enjoy!