I’m about twenty-five percent Greek but unfortunately don’t know many of my relatives on that side of the family—go figure I try to connect to my heritage through Greek food. I never seem to get sick of it.
I just saw this recipe
in the New York Times
Dining section and decided I have to try it out in the near future. Maybe whenever we have our housewarming party? Yeah, we’re moving on Friday (just a couple blocks), so it’s packing week over here—and finals for me. I think a celebration is definitely in order once the boxes have been unpacked and the grades have been posted…
4 pita pockets, white or whole wheat, cut into wedges
About 1/2 cup olive oil
4 ounces feta cheese
1/2 cup yogurt, preferably whole-milk
1/2 cup chopped fresh mint
Freshly ground black pepper
1 medium onion, chopped
1/2 pound ground lamb*
1 tablespoon ground cumin
2 or 3 medium ripe tomatoes, chopped
1 medium cucumber, peeled and seeded if necessary, and chopped
1/2 cup calamata 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. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you’re using them.
Yield: 4 servings.
*I wouldn’t use lamb since Chris and most of are friends are vegetarians, but if you could find texturized soy protein lamb (weird that I haven’t seen it before), you could try that.
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