Greek Tostada

A twist on a Latin American dish made with the flavors of Greece and the Mediterranean. I chose to stick with tortillas as opposed to pita because I think pita makes the dish too bready and takes away from the other flavors.

Ingredients:

8 – corn tortillas

½ lb – ground lamb

½ tsp cumin

½ tsp oregano

½ tsp salt

¼ tsp pepper

1 – zucchini

½ - red pepper, julienne

2 – tomatoes (sliced into round then quartered)

¼ - red onion sliced

4 TBS – hummus

Feta cheese

1 TBS – oil (Veg or Canola)

Yogurt Sauce

½ cup plain yogurt

10- 15 mint leaves chopped

1 clove garlic finely chopped

2 TBS – extra virgin olive oil

Juice of half a lemon

Zest of 1 lemon

Pinch of salt and pepper

Pre-Heat oven to 350 degrees

Heat a sauté pan over medium heat with the oil. When hot, brown the lamb with the cumin, oregano, salt and pepper. When browned, drain off the fat and set the lamb aside. Lay out 4-tortillas on a cookie sheet. Spread hummus over the top of each of them. Cover the hummus with a few slices of zucchini, red pepper, red onion and tomato. Top the vegetables with some lamb and a couple TBS of feta. Take the last 4-tortillas and spread hummus on one side of them and place on top of vegetable lamb mixture hummus side up. Cover the top of the second tortilla with the vegetables, lamb, and feta. Place the cookie sheet in the over and bake 12-15 minutes.

When done drizzle the tostada with yogurt sauce (recipe below)

Yogurt Sauce: Mix the yogurt, mint, garlic, olive oil, lemon juice, zest, salt and pepper in a bowl. Let sit in the refrigerator for at least 1-hr to allow for the flavors to develop.