I am obsessed with the pitta chips in this recipe. They're so good, I could eat them as chips- and they're healthy! Then eaten with this yoghurt dip is just heavenly.
I am a sucker for Middle Eastern food so naturally I'm biased towards this dish but if you are too, you have to try this. It's so simple - took me about 15 minutes to prepare and make - and tastes so good. Great as a snack while sitting on the patio with the golden sun glittering through the trees and dancing on your face...
Anyway you can buy the zaatar spice yourself or you can easily make it yourself by simply combing the ingredients below in a small bowl then lightly toasting until their aromas are released:
1 tbsp dried thyme
1 tbsp ground coriander
1 tbsp ground cumin 1
1 tbsp sesame seeds
1 tbsp sumac
1/4 tsp or more chilli flakes- optional
For the yoghurt dip, it's easiest to just blob a load of greek yoghurt on a plate but for a more authentic 'experince' you can strain the yoghurt by placing it in kitchen paper over a sieve and a bowl to make it thicker and creamier.
Zaatar Pitta Chips with Middle eastern Yoghurt Dip
Serves: 3-6 ( depends if you have this as nibbles or for dinner as I did )
Ingredients
For the Zaatar Pita Chips:
4 wholemeal thins, cut into quarters
2 tablespoons Zaatar spice
2 Tablespoons olive oil
2 cloves garlic, minced
For the Yoghurt Dip
240g low fat yoghurt greek yogurt
1 tablespoon finely chopped pistachios (toasted preferably but optional)
1 tbsp mint leaves, finely chopped
1 tbsp chopped sun-dried tomatoes ( you can use olives as well )
2 tbsp zaatar spice
pinch salt flakes
2 1/2 tbsp high-quality extra virgin olive oil
1 tbsp lemon juice
1 flat tbsp finely grated lemon zest
2 tbsp pomegranate seeds + juice
Method
- Preheat the oven to 180 degrees c, fan. Start by making the zaatar pita chips. Line a tray with baking paper or tin foil and evenly spread the triangles of bread on top. In a small bowl, combine the zaatar spice and olive oil.
- Try to evenly spread the zaatar-oil mix on top then bake for about 8 mins or until golden and crispy. Be careful though as they burn easily!
- In a small bowl, mix all the ingredients for the yoghurt dip( except the yoghurt and pomegranate seeds) until everything is evenly distributed.
- To serve, dollop the yoghurt onto a plate. Spoon the mint-zaatar-pistachio-mix-thing over the yoghurt. Finish with a sprinkle of pomegranate seeds and lemon zest and serve with a bowl of the pitta chips.