Nachos by Way of Greece

One person’s egg roll is another person’s burrito. Yet another person’s pizza is his neighbor’s flatbread. And so it goes with this Greek version of nachos by Mark Bittman of The New York Times.

In this particular case, the nacho chips are replaced by toasted pita triangles, though you may substitute fresh store bought pita chips in a pinch. Fresh ground lamb is used instead of beef, Kalamata olives take the place of black olives, and a feta-yogurt sauce accented with fresh mint, lemon and cumin complete the Greek overhaul.

A Sauvignon Blanc from California with its fresh acidity and herbal quality will pair nicely with the feta-based sauce and stand up to the lamb. For the more adventurous, this is a good time to seek out a Greek wine to pair with the classical Greek flavors. Consider an Assyrtiko, one of Greece’s more popular white grape varieties sometimes described as a Muscadet on steroids. Another option is one of Greece’s white blends. Since Greek wines are not as widely available as wines from many other wine growing regions, have a little fun and ask your wine merchant for a recommendation. For more information, please visit Mark Bittman’s blog at bitten.blogs.nytimes.com.

--Felicia M. Sherbert