Middle Eastern Nachos

It’s time to belly up to the dinner table as Claire shows us some of her favorite middle eastern dishes. First, a twist on an American favorite, nachos. Claire uses lamb and a tangy feta cheese over perfectly crisped pita chips. Next flavorful, curried chicken thighs roasted and served with a smooth and creamy yogurt sauce. And for a side, it’s crunchy couscous cakes. Last but not least, we’re making a refreshing mint tea to pair with our homemade sweet and buttery Apricot Galette. Belly dance your way towards the kitchen today on 5 Ingredient Fix.

Yield: 4 to 6 servings.

BYOC: Use your favorite hummus; try lemon or garlic if you prefer no heat.


  • 3/4 pound ground lamb
  • Kosher salt and freshly cracked black pepper
  • 3 whole-wheat pitas
  • 1 cup prepared spicy hummus 
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup chopped flat leaf parsley


  1. Preheat oven to 350 degrees F.
  2. In a small sauté pan over moderate heat cook lamb until browned and cooked through, about 10 minutes. Season with salt and pepper.  Using a slotted spoon transfer lamb to a small bowl and using the fat in pan brush the pita bread.  Cut each pita into 8 wedges and place on a baking sheet. Bake in oven until golden about 10 minutes.
  3. In a shallow baking dish layer half of the pita wedges, half of the lamb, half of the hummus and half of the feta.  Make one more layer in the same order.
  4. Bake nachos in middle of oven until cheese is melted, 5 to 7 minutes. Remove from oven and sprinkle with parsley.  Serve immediately.