Appetizers, chips, crackers and other dunkers, pita toasts with za'atar 1  OLYMPUS DIGITAL CAMERA

For the za’atar:

2 tablespoons minced fresh thyme

2 tablespoons sesame seeds, toasted

2 teaspoons ground sumac (try Kalustans)

½ teaspoon coarse salt

For the pita toasts:

four 6 inch pita loaves (make sure you buy the ones with pockets)

2 tablespoons olive oil

the za’atar

fine sea salt

  1. Make the za’atar. Stir together all ingredients in a small bowl. (Za’atar keeps, chilled in a sealed plastic bag, 1 week.  It can be used as a snack – dunk pita in a flavorful olive oil and then in za’atar, or sprinkle it over plain yogurt and drizzle with olive oil for a dip.  It is also useful as a rub or marinade for lamb.  On a hot summer afternoon, chopped ripe tomatoes and cucumbers, tossed with lemon juice, olive oil, salt and pepper, can be stuffed in a pita pocket, sprinkled with za’atar, and drizzled with yogurt and additional olive oil for a low heat lunch.)
  1. Make the pita toasts. Preheat oven to 350*.
  1. Halve the pita loaves horizontally to form eight rounds. Brush the rough sides of the rounds with oil and sprinkle them with za’atar and salt.  Cut each round into 8 wedges and bake in two batches on a baking sheet in the middle of the oven until golden, about 10 minutes (the timing will vary according to the thickness and composition of the pita rounds.  Start checking after 6 minutes to prevent burning).  Cool on a rack.  (Toasts can be made one week ahead and kept in resealable plastic bags at room temperature.)


adapted from Gourmet Magazine, July 2002 (za’atar recipe) and Eric Ripert, Avec Eric (pita toast recipe)





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