serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
TV Snacks
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 ml plain Greek yoghurt
- generous pinch of salt
- ½ pomegranate, arils removed
- 10 small mint leaves
- 1 tsp paprika
- 2 tbsp extra virgin olive oil, plus extra for brushing
Baked za'atar pita
- 1 tbsp dried oregano
- 1 tbsp ground coriander
- 1 tbsp sumac
- 1 tbsp ground cumin
- 1 tbsp toasted sesame seeds
- ½ tsp salt
- ½ tsp chilli flakes
- 2 large rounds Lebanese bread
You will need to begin this recipe 1 day ahead.
Chilling time: overnight
Instructions
- Place the yoghurt and salt in a bowl and stir to combine well. Spoon the yoghurt into a sieve lined with muslin or cheesecloth and place over a bowl. Refrigerate overnight.
- When ready to serve, preheat a fan forced oven to 180˚C.
- For the baked za'atar pita, place all the ingredients except the pita bread in a bowl and stir to combine well. Brush both sides of the pita breads with olive oil and sprinkle the za'atar over the top. Cut each round into 8 wedges, place on a baking tray and bake for 10-12 minutes or until golden.
- Scoop the labneh into a small shallow serving bowl. Using the back of metal spoon, create a well in the center. Scatter with pomegranate and mint, sprinkle with paprika and drizzle with olive oil. Serve with the baked za'atar pita.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
TV Snacks
