Post by Amani on Jun 2, 2009 1:14:37 GMT -5
Toasted Pita with Black Sesame Seeds and Sumac
from "Fine Cooking" magazine
This recipe makes more than you need for our summer picnic menu, but you won’t regret it. The pita chips keep well in a sealed bag. The Garlic-Yogurt Sauce makes a great dip. Yields about thirty-six pieces.
2 tsp. black sesame seeds
1 tsp. ground sumac
1/4 tsp. cayenne; more to taste
Kosher salt
6 whole wheat or white pita breads
1/3 cup extra-virgin olive oil, approximately
Position a rack in the center of the oven and heat the oven to 400°F.
In a small bowl, combine the black sesame seeds, sumac, cayenne, and 1-1/2 tsp. salt.
Split each pita horizontally into 2 rounds and tear each round into 3 rustic pieces. Brush a large rimmed baking sheet with a generous amount of olive oil, and spread 12 of the pita pieces in a single layer, inner side down, on the sheet. Brush the outer side of the pita with additional olive oil and sprinkle evenly with about a third of the spice mixture. Toast the pita in the oven until golden brown and crisp, about 8 minutes. Repeat with the remaining pita and spice mixture in two more batches.
Make Ahead Tips: The chips may be made 1 day ahead.
Garlic-Yogurt Sauce
This very simple sauce is a great dip for pita chips as part of an easy summer picnic menu. Yields about one cup.
1 cup full-fat plain yogurt
2 Tbs. extra-virgin olive oil
1 medium clove garlic, minced and mashed to a paste with a pinch of salt
Kosher salt to taste
Combine the yogurt, oil, and garlic in a small bowl and season to taste with salt. Refrigerate until shortly before serving.
Make Ahead Tips: The sauce may be made 1 day ahead.
from "Fine Cooking" magazine
This recipe makes more than you need for our summer picnic menu, but you won’t regret it. The pita chips keep well in a sealed bag. The Garlic-Yogurt Sauce makes a great dip. Yields about thirty-six pieces.
2 tsp. black sesame seeds
1 tsp. ground sumac
1/4 tsp. cayenne; more to taste
Kosher salt
6 whole wheat or white pita breads
1/3 cup extra-virgin olive oil, approximately
Position a rack in the center of the oven and heat the oven to 400°F.
In a small bowl, combine the black sesame seeds, sumac, cayenne, and 1-1/2 tsp. salt.
Split each pita horizontally into 2 rounds and tear each round into 3 rustic pieces. Brush a large rimmed baking sheet with a generous amount of olive oil, and spread 12 of the pita pieces in a single layer, inner side down, on the sheet. Brush the outer side of the pita with additional olive oil and sprinkle evenly with about a third of the spice mixture. Toast the pita in the oven until golden brown and crisp, about 8 minutes. Repeat with the remaining pita and spice mixture in two more batches.
Make Ahead Tips: The chips may be made 1 day ahead.
Garlic-Yogurt Sauce
This very simple sauce is a great dip for pita chips as part of an easy summer picnic menu. Yields about one cup.
1 cup full-fat plain yogurt
2 Tbs. extra-virgin olive oil
1 medium clove garlic, minced and mashed to a paste with a pinch of salt
Kosher salt to taste
Combine the yogurt, oil, and garlic in a small bowl and season to taste with salt. Refrigerate until shortly before serving.
Make Ahead Tips: The sauce may be made 1 day ahead.