Great news lamb lovers! Here's another great recipe for all of you to enjoy! Use your favorite Toufayan Pita and let us know how you loved these Mediterranean nachos! Recipe courtesy of spicechronicles.com
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!
Serving Size 4-6 Servings