"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mediterranean Nachos Recipe

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This recipe for Mediterranean Nachos, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Monday, September 15, 2008


For the Red Lentils—
Combine and Let Stand:
1 1/2 cups uncooked red lentils
2 quarts boiling water

Drain, then Add:
3/4 cup scallions, sliced
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
1/2 teaspoon garlic, minced
Salt and pepper to taste

For the Marinated Tomatoes—
3 cups tomatoes, seeded and diced
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Freshly ground pepper to taste

For the Cilantro Pesto—
Process in Food Processor:
2 cups fresh cilantro leaves
3 cloves garlic, roughly chopped
2 tablespoons lime juice
Salt and pepper to taste

Drizzle in While Processing:
3 tablespoons olive oil

For the Cilantro Yogurt—
Stir into Pesto:
1/2 cup plain yogurt

For the Pita Chips —
Halve Crosswise:
9 pocket pitas

Whisk Together; Brush on Pitas:
1 cup extra virgin olive oil
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground cardamom
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

For the Feta Cream —
Combine and Reduce:
2 cups heavy cream
1 pound feta cheese, crumbled

Serve with:
Marinated Tomatoes
Cilantro Yogurt
Red Lentils
Kalamata olives, pitted and chopped

Combine 1 quart boiling water for Lentils, by pouring it over lentils; let stand 20 minutes.

Drain. Repeat. Add lentils with remaining ingredients to coat. Set aside.

Combine tomatoes, oil, vinegar, salt and pepper. Set aside.

Process cilantro, garlic, lime juice, salt, and pepper for Pesto, in food processor, until finely chopped. Scrape bowl.

Drizzle in olive oil, with processor running. Process until well blended.

Stir yogurt into Cilantro Pesto.

Halve pitas in half crosswise. Thin halves will produce crisper chips.

Whisk together oil, turmeric, cumin, cardamom, cayenne, and salt. Brush oil mixture on cut sides of pita halves. Cut each pita circle into 6 wedges using a pastry wheel, knife, or scissors. Bake chips in a 375° oven for 7–9 minutes, or until crisp. Watch carefully. Some chips are thinner than others and may overbrown quickly.

Combine cream and feta in medium saucepan. Whisk over medium heat until cheese is melted and sauce begins to bubble. Simmer feta cream until thick and clingy (20 minutes), stirring occasionally. Keep it bubbling steadily, but don't get heat too high. Keep warm. To serve, put 4 small bowls on a large plate. Fill the bowls with Marinated Tomatoes, Cilantro Yogurt, Red Lentils, and Kalamata olives. Pile freshly baked chips next to the condiment bowls on the plate. You should have about 18 chips per plate. Drizzle warm feta cream over chips.

Serve immediately while feta cream is warm. Each plate makes enough for two people. If desired, provide little spoons so condiments can be spooned onto chips.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I got this recipe from CuisineRecipes.com [CuisineRecipes@Lists.CuisineRecipes.com]




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