These layered pulled lamb Mediterranean nachos are amazing! They cost me a casserole dish! Inspired by samples of pita bread I received from Toufayan bakeries, who knew!
I was excited to try the offerings as Toufayan is a family owned business and they have a nice assortment of pita flavors. I am positively hooked on to the sweet onion flavor, and the multigrain and the sprouted wheat… Well, I think you get the drift of things. This dish is a double layered creation. It goes something like this – pita chips, layered pulled lamb, pita chips, feta and the good stuff.
The casserole I picked was not meant for the hot and cold treatment and shattered on the second round. Luckily for me and Aadi my son who seems to be in love with this dish, I just lost a small amount of the stuff.
As I wait for the world to get crazier – yes, I have dental work pending tomorrow. Nothing seems scarier, more worrisome and painful. I hate visiting the doctor, and it seems like that is all I have been doing the past few weeks. Thank heavens for all this versatile, healthy pita bread! Thank heavens for this brilliant brainwave of Mediterranean Nachos.
This recipe might take a little time to piece together, but it feeds an army. Most of the lengthy cook aka the lamb is done unattended. I now have a truckload of home made pita chips. We shall be putting to good use over time.
Someone had told me, that I just needed to get through January and things would fall into place. I am not sure about whether that is completely true, but things are as they say headed in the right directions. Baby brother tells me that wedding bells might be ringing!
So, before long we might be into lamb season, with Passover and Easter. This recipe might be a great crowd pleasing creation, knocking right at your door.
A beautiful creation of fresh pita chips, shredded lamb, feta cheese and fixings. These Mediterranean nachos will hit the spot!
- 2 tablespoons olive oil
- 1 teaspoon whole cumin seeds
- 1 large onion thinly sliced
- 6 cloves of garlic, thinly sliced
- 4 to 6 lamb loin chops (about 1 and 1/2 pounds of lamb)
- 1 teaspoon salt or to taste
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 4 loafs of toufayan sweet onion or multigrain pita
- olive oil to drizzle
- 1/2 cup crumbled fresh feta cheese
- 1 cup chopped tomatoes
- 1 cup sliced mini bell peppers
- 1/4 cup diced cucumber
- 2 tablespoons chopped red onion
- 1/4 cup beaten yogurt (optional)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons pine nuts
- Smoked paprika
- Heat the olive oil and add the whole cumin seeds and wait until the seeds begin to sizzle. Add in the onion and the garlic and cook for 5 minutes.
- Add in the lamb chops and cook for 4 to 5 minutes until the lamb chops are well browned.
- Add in the salt, oregano and red pepper flakes and 1 cup water. Cover and cook the lamb for 2 hours on very low heat until the lamb is very tender. You can use a pressure cooker to speed up the time.
- Remove the lid and cook until all the water is absorbed. Cool and shred the meat.
- While the lamb is cooking, pre-heat the oven to 350 degrees. Cut the pita bread into pieces and separate the layers Sprinkle with olive oil and bake for about 6 to 7 minutes until crisp.
- To assemble in a deep bake proof casserole add a layer of pita chips, add the shredded lamb. Cover with more pita chips and add the crumbled feta cheese, and chopped tomatoes. Bake for about 10 minutes until the feta cheese has melted.
- Toss with the cucumbers, red onions and parsley! Drizzle with the yogurt if using and the pinenuts.
- Sprinkle with smoked paprika
- Serve hot and enjoy!