Fresh yoghurt dip with topping

Name: fresh yoghurt dip with topping
Cook time: 15 min
Total time: 23 min
Yield: 8
Ingredients: 50 g unroasted hazelnuts; 8 el extra virgin olive oil; 2 el za'atar; 4 spelled pita bread; 90 g sun ripened olive nere; 15 g fresh flat parsley; 1 lemon; 500 g yogurt Greek style

Quick dip for the drink of Greek yogurt with roasted hazelnuts, za'atar, olives with spelled pita.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Heat a skillet without oil or butter and toast the hazelnuts for 4 minutes on medium heat. Remove from the pan, cool on a plate and finely chop.
Meanwhile, mix the oil with the za'atar. Halve the pita bread lengthwise. Brush the cutting edges with the za'atar oil. If necessary, season with salt.
Cut the pita into points and spread over a baking sheet covered with parchment paper. Fry in the middle of the oven in approx. 8 minutes.
Meanwhile, cut the olives and parsley fine. Grate the yellow skin of the scented lemon and squeeze out half of the fruit.
Mix the hazelnuts, olives, parsley, lemon zest, ½ tbsp lemon juice (for 8 people) and the rest of the oil and za'atar. Season with pepper and salt.
Spread the yogurt over a flat dish and spread the topping over it. Serve the pit points.