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Fresh yoghurt dip with topping
Quick dip for the drink of Greek yogurt with roasted hazelnuts, za'atar, olives with spelled pita.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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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.
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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.
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Meanwhile, cut the olives and parsley fine. Grate the yellow skin of the scented lemon and squeeze out half of the fruit.
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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.
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Spread the yogurt over a flat dish and spread the topping over it. Serve the pit points.
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Nutrition
330Calories
Sodium12% DV280mg
Fat35% DV23g
Protein14% DV7g
Carbs8% DV23g
Fiber8% DV2g
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